QUALITY AMERICAN CHARCUTERIE
OUR STORY Salumist Elias Cairo, grew up first generation
Greek-American with a father who made charcuterie at
home. Doing things the old-fashioned way was common-
place. Elias later journeyed to Europe to apprentice in the
kitchens of masters. It was there that he rediscovered the
art of curing meat and found inspiration in the markets
and mountain towns of the old world. The experience
affirmed what he’d been taught all along: handmade is
better. Back in beautiful Portland, Oregon, Elias set out to
approach the craft of charcuterie with purity and patience,
recreating a nearly extinct traditional technique that is
seldom seen in America. The result is Olympic Provisions,
Oregon’s first USDA-approved salumeria, established in
2009, deeply rooted in the past.
HANDMADE WITH PRECISION Charcuterie is as
much an art as it is a science. We approach it with
inspired precision. As a USDA inspected facility, we
adhere to the strictest guidelines. All of our cured meats
are encouraged to age naturally and slowly without being
hurried, hot-incubated, cooked or irradiated. This uncom-
mon technique assures a finished product that has deep,
nuanced flavor and exquisite texture.
OLYMPICPROVISIONS.COM
MEAT@OLYMPICPROVISIONS.COM
(503) 894-8275
OLD WORLD IS NEW AGAIN Everything that we make
is handcrafted naturally with the ultimate goal of quality.
In order to achieve a finished product that tastes as good
as it possibly can, we pay fastidious attention to the
details. Ingredients are our inspiration and we seek out
the best and freshest. We butcher antibiotic-free Pacific
Northwest pork to 100% lean, adding pure, soft fatback,
and a judicious amount of sea salt, fresh garlic and
freshly ground spices. Our cured meats are held in natu-
ral casings and maintained in the organic white mold that
protects them. Such a deliberate approach promises the
ultimate reward: vibrant yet gentle flavor and authentic,
unique character. We craft charcuterie based upon the
regional flavors and traditions of Europe, infusing a bit of
our own style into each one.
PRESS AND AWARDS It’s been an honor to be recog-
nized by some of the leading voices in our national food
media. Olympic Provisions was highlighted in the 2012
Saveur “Top 100” for “making some of the finest
charcuterie” Saveur has tasted. We’ve also been featured
in Bon Appétit, Oprah, Food & Wine, TastingTable.com,
and Martha Stewart. In 2011 we received four Good
Food Awards for our Saucisson d’Arles, Chorizo Rioja,
Pork Liver Mousse and pickled peppers. We have also
received Good Food Awards for Chorizo Navarre (2012),
Lomo di Parma (2013) and Salami Cotto (2014).
 QUALITY AMERICAN CHARCUTERIE

SAUCISSON SEC (Saw-sis-SAHN SEK)

Classic French style salami seasoned with fresh garlic and cracked black pepper.
Natural hog casings (edible), authentic molds, individually wrapped. 4.2 oz