Olympia Provisions: Cured Meats and Tales from an American Charcuterie [A Cookbook]

By Meredith Erickson and Elias Cairo

A rigorous exploration of what American charcuterie is today from Portland's top-notch meat company, featuring in-depth techniques for crafting cured meats, recipes from the company's two restaurants, and essays revealing the history and personalities behind the brand. Portland's Olympia Provisions began as Oregon's first USDA-certified salumeria, but it has grown into a mini-empire, with two bustling restaurants and charcuterie shipping out daily to all fifty states. In his debut cookbook, salumist and co-owner Elias Cairo dives deep into his distinctly American charcuterie, offering step-by-step recipes for confits, p t s, sausages, salami, and more. But that is only the beginning. Writer Meredith Erickson takes you beyond cured meat, exploring how Cairo's proud Greek-American upbringing, Swiss cooking adventures, and intense love affair with the outdoors have all contributed to Olympia Provisions' singular--and delicious--point of view. With recipes from the restaurants, as well as extensive wine notes and nineteen frankfurter variations, Olympia Provisions redefines what American charcuterie can be.

• Format: Hardcover
• Language: English
• ISBN: 1607747014
• ISBN13: 9781607747017
• Release Date: October 2015
• Publisher: Ten Speed Press
• Length: 288 Pages
• Weight: 2.76 lbs.
• Dimensions: 1.1" x 8.1" x 11.5"