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Book Synopsis : 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 .
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