Olympia Provisions is home to Oregon’s first USDA-approved salumeria, established in 2009. With two locations in beautiful Portland, Oregon, both locations of Olympia Provisions operate as European-style restaurants, bustling neighborhood delis, and onsite meat-curing facilities, where salumist and owner Elias Cairo carefully crafts "American Charcuterie" using the highest quality local ingredients.
Each salami type and flavor profile is true to the region or country’s style from which it originates (i.e. Saucisson d’Alsace has the flavor profile of what you would find in the Alsace region). Starting with fresh Northwest pork, Cairo and his team hand-butcher the pork to 100% lean, then add back hand-cut fatback. This nearly extinct Old World technique results in charcuterie that’s as smooth and creamy as it is true in pure pork flavor. Garlic is freshly chopped and spices are ground daily in-house so that the flavors within the salumi are as vivid and pure as possible.***Note from Olympia Provisions
Hey everybody! My name is Paul Oppliger and I am the QA/QC Manager at Olympia Provisions. Day in and day out, I make sure that the products we produce and send to you are as close to perfect as possible. I also help to resolve the problems and feedback we hear from you, to ensure that we are making the most delicious products we can. One of the most frequently asked questions we get is "what's the powdery stuff on my salami?" This is a question I think about everyday, so to help you all understand, I am going to give you a look inside my world and answer some questions you might have!
Last time you received an Olympia Provisions salami you probably noticed that the outside was coated with some white, blue, grey or green fuzzy stuff. Your assumption was right, that is mold. But not "that" kind of mold. The mold we use, penicillium nalgiovense, is integral to our salami. Like the mold on a fine cheese, p. nalgionvense gives our salami a special character. We intentionally put mold on the outside of our salami as part of our curing and fermentation process. We call it our "House Flora". It's unique to our process and is nothing you should be afraid of. It's something we love and that sets us apart. Unlike some salami makers, we keep our molds, rather than brushing them off and dusting the products with milk or rice powder.
INGREDIENTS: Pork, pork fat, spices, salt, less than 2% garlic, dextrose, water, sodium NITRITE, sodium NITRATE, oregano, lactic acid starter culture. Contains NITRITES and NITRATES.
* This label info was entered by hand from the actual product itself. We do not take responsibility for transcription errors or changes made by the manufacturer after the date we entered the data.
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How We Ship
Perishable foods are optimally packed and temperature controlled with kraft void fill and non-toxic refrigerant gel packs. To further contain temperature escalation, we fill any empty space with specialized foam to minimize air circulation.
Please join our efforts to be mindful of our environment and extend the life-cycle of our packaging, by reusing the gel packs to keep your next picnic or road trip fare cool.
Please note: Our products are always shipped so they will arrive at your door in optimal condition. Whenever possible - such as in periods of cooler ambient temperatures - we try to use less packaging , more recyclable materials and avoid unnecessary shipping waste.