Olympia Provisions

Olympia Provisions Artisanal Salami

Name: Olympia Provisions Artisanal Salami
Brand: Olympia Provisions

$40–$162

Just add a cheese plate and a bottle of wine.

If you’re going to get anyone to hand-pick a sample of salami, it might as well be, oh, maybe the man The New York Times calls a “superstar salumist?” That would be Eli Cairo, founder of Olympia Provisions. He’s culled three collections of cured meat here, each one brimming with all-natural, Northwest flavor.

A 3-pack with our favorites: Chorizo Rioja, Loukanika, and Finocchiona
A 4-pack with the Chorizo Rioja, Loukanika, Nola, and Saucisson Sec you met above (Cairo’s favorites)

A sampler box with—count ‘em—13 cured meats:

Cacciatore, a classic Italian hunter’s salami with caraway, coriander, dried red chili, and black pepper.
Chorizo Andalucia, a Spanish salami starring paprika, garlic, and clove.
Chorizo Navarre, Spanish salami flavored with sweet paprika, garlic, and cayenne.
Chorizo Rioja, a Spanish-style salami with sweet and smoked paprika, along with garlic, and oregano. (Cairo pairs it with red wine.)
Finocchiona, a traditional Italian salami with garlic, black pepper, and fennel.
Loukanika, a Greek salami with garlic and cumin, plus a hint of orange zest. (Fun fact: This is a recipe passed down from Cairo’s father.)
Nola, an Italian number of coarse-ground salami with black pepper, allspice, and chili flakes for a kick of heat.
Saucisson aux Noisettes, a French salami brimming with Oregon-harvested hazelnuts.
Saucisson d’Alsace, an Alsatian pub salami with hints of clove, nutmeg, allspice, and cinnamon.
Saucisson d’Arles, a French number with just pork and salt, pure and simple.
Saucisson Sec, a traditional—and very classic—French salami with garlic and black pepper.
Salchichon, a Spanish-style festival salami with cinnamon, clove, nutmeg, black pepper, garlic, and paprika.
Sopressata, a classic Italian take with clove, oregano, garlic, and chili flake.

This product ships express on Mondays, Tuesdays, and Wednesdays. This way, your order will arrive by week's end and won't sit in a warehouse over the weekend! If your Estimated Ship Date falls on a Thursday or Friday, please note we will ship your product first thing the following week. Your patience will be rewarded!

Photography by Rocky Luten, James Ransom & Julia Gartland

Details & Materials +-

Made in:

Portland, OR

Made of:

Saucisson d'Arles: Pork, pork fat, salt, less than 2% of: dextrose, water, sodium nitrate, and lactic acid starter culture.
Saucisson d'Alsace: Pork, pork fat, salt, less than 2% of: water, spices, dextrose, sodium nitrate, brandy, garlic, and lactic acid starter culture.
Saucisson Sec: Pork, pork fat, salt, less than 2% of: garlic, dextrose, water, black pepper, sodium nitrate, and lactic acid starter culture.
Saucisson aux Noisette: Pork, pork fat, hazelnuts, salt, less than 2% of: dextrose, water, sodium nitrate, and lactic acid starter culture.
Loukanika: Pork, pork fat, salt, less than 2% of: garlic, spices, dextrose, water, orange zest, sodium nitrate, and lactic acid starter culture.
Sopressata: Pork, pork fat, salt, less than 2% of: water, spices, dextrose, garlic, sodium nitrate, and lactic acid starter culture.
Cacciatore: Pork, pork fat, salt, less than 2% of: spices, dextrose, water, garlic , sodium nitrate, and lactic acid starter culture.
Nola: Pork, pork fat, salt, less than 2% of: spices, water, dextrose, sodium nitrate, and lactic acid starter culture.
Finocchiona: Pork, pork fat, salt, less than 2% of: spices, dextrose, water, garlic, sodium nitrate, thyme, lactic acid starter culture, and oregano.
Salchichon: Pork, pork fat, salt, less than % of: spices, water, dextrose, sodium nitrate, garlic, and lactic acid starter culture.
Chorizo Andalucia: Pork, pork fat, spices, salt, less than 2% of: garlic, dextrose, sodium nitrate, and lactic acid starter culture.
Chorizo Rioja: Pork, pork fat, spices, salt, less than 2% of: garlic, dextrose, water, oregano, sodium nitrate, and lactic acid starter culture.
Chorizo Navarre: Pork, pork fat, spices, salt, less than 2% of: garlic, dextrose, water, sodium nitrate, and lactic acid starter culture.

Size:

4.5 ounces each

Maker:

Olympia Provisions

Care & Notes +-

We recommend refrigeration. Salami naturally dries and hardens as it ages: store your wrapped salami in the refrigerator to slow the aging process and enjoy it as soon as you can. Do not store in a covered plastic container, your salami needs to breathe! This is a shelf-stable product, meaning it has no expiration date. It will dry out the more it sits out, but it will never go bad on you.
The salami will be covered in live, active molds, and they are meant to be there! You can peel the salami if this doesn't suit your taste, or eat it rind and all.

This salami ships express on Mondays, Tuesdays, and Wednesdays during the summer months. This way, your salami will arrive by week's end and won't sit in a warehouse over the weekend! If you order on a Thursday or Friday, please allow additional shipping time. Your patience will be rewarded!

Shipping & Returns +-

View all Shipping Options and Delivery Estimates.

View our Return Policy.

Olympia Provisions

Portland, OR

For those of us who don't live nearby Olympia Provisions' restaurants in Portland, Oregon, we're delighted that we can still enjoy their products by mail. They specialize in salamis and cured meats, made from all-natural northwest pork using Old World techniques. Pass the charcuterie plate.

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