By Elias Cairo,Meredith Erickson
Portland’s Olympia Provisions started as Oregon’s first USDA-certified salumeria, however it has grown right into a mini-empire, with bustling eating places and charcuterie delivery out day-by-day to all fifty states. In his debut cookbook, salumist and co-owner Elias Cairo dives deep into his rather American charcuterie, delivering step by step recipes for confits, pâtés, sausages, salami, and extra. yet that's in simple terms the start. author Meredith Erickson takes you past cured meat, exploring how Cairo’s proud Greek-American upbringing, Swiss cooking adventures, and extreme love affair with the outside have all contributed to Olympia Provisions’ singular—and delicious—point of view. With recipes from the eating places, in addition to broad wine notes and nineteen frankfurter variations, Olympia Provisions redefines what American charcuterie can be.
From the Hardcover edition.
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Olympia Provisions: Cured Meats and Tales from an American Charcuterie by Elias Cairo,Meredith Erickson