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

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, pâtés, 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.01 Introduction: So Damn Greek It Hurts
Part 1: OP Charcuterie10
chapter 1:Slow-Cooked Meats25
27 Pork Rillettes and Rillons
31 Duck Confit and Rillettes 
33 Coppa di Testa
38 Capicola
chapter 2:Pâté and Forcemeat43
45 Pork Pistachio Pâté
47 Pheasant and Prune Pâté
50 Pork Liver Mousse
53 Quail en Gelée
56 Rabbit, Apricot, and Tarragon Pâté
58 Rabbit Ballotine
62 Porchetta 
chapter 3:Fresh Sausage69
73 Our Basic Sausage
77 Parsley Pecorino Sausage
80 Bratwurst
81 Breakfast Sausage
84 Italian Sausage with Lacinato Kale
88
Mortadella
92
Salami Cotto