Olympia Provisions: Cured Meats and Tall Tales from an American Charcuterie by Elias Cairo and Meredith Erickson

  • Pork rillettes and rillons (page 27)

    from Olympia Provisions: Cured Meats and Tall Tales from an American Charcuterie Olympia Provisions by Elias Cairo and Meredith Erickson

    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: whole cloves; ground coriander; white pepper; fresh ginger; garlic; thyme; nutmeg; ground ginger; ground cinnamon; dry white wine; pork shoulder; lard
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Notes about this book

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Notes about Recipes in this book

  • Portland dog

    • mjes on September 23, 2019

      Despite Olympia Provisions failing to include the Seattle dog (cream cheese, fried onion), I showed them the respect of trying their Portland dog. Ignore their picture and mix the nuts in with the kale and bacon so they don't keep falling off. A quite enjoyable addition to our regional cuisine.

  • Laser potatoes

    • Dcampos on May 12, 2019

      I had these at the restaurant and had to try it at home. I was worried it wasn’t going to come out right because the thin slices of potatoes gave off so much liquid and I thought I over salted it. I like that you can make it days ahead, and slice & bake 15 min prior to serving. Family loved it. It taste just like the restaurant.

  • Sauerkraut

    • mjes on September 23, 2019

      It pained me to agree to make sauerkraut to go with a nephew's brats as I have always been a kraut purist - cabbage and salt nothing more until preparing to serve. Adding horseradish, dill, and caraway was tantamount to heresy ... and also tantamount to a great kraut on hot dogs and brats. I'll repeat this recipe when I need sandwich kraut but otherwise continue to be a purist.

  • Asparagus and garlic cream on toast

    • KevinSeattle on April 22, 2026

      Serve with a salad and a crisp white wine, and it makes a perfect dinner. It’s lighter than it sounds (though to be fair, I left out the fried eggs).

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Reviews about this book

  • San Francisco Chronicle

    Best Cookbooks of 2015: It’s an aspirational book that readers probably won’t tackle in any real way because, well, making nduja, a spredable pork sausage, is sometimes best left to the Calabrians...

    Full review

  • Associated Press by J. M. Hirsch

    Best cookbooks of 2015: This is a book to inspire carnivorous cravings. Are you likely to tackle its three-page recipe for homemade chorizo? Probably not.

    Full review

  • Oregonian

    Interview with Elias Cairo.

    Full review

  • Eater

    Swiss food and culture also play a significant role in the book, with sections on the owners’ visits to the Alps and the perfect wine lunch.

    Full review
  • ISBN 10 1607747014
  • ISBN 13 9781607747017
  • Linked ISBNs
  • Published Oct 27 2015
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

A classic yet irreverent cookbook-slash-scrapbook featuring techniques, recipes, and essays about the history and personalities behind Portland's top-notch meat company and its American charcuterie.

Olympia Provisions is one of the driving forces behind the rise of Portland's food scene, and has been garnering praise--and patrons--from across the country. What began as Portland's first USDA-certified salumeria has grown into a mini-empire, encompassing two restaurants and a robustly expanding mail order business. In Olympia Provisions, the owners dive deep into their proudly American charcuterie, offering step-by-step recipes for confits, pâtés, sausages, salumi, frankfurters, and more. The book also goes beyond recipes for cured meat, featuring an unexpected but inspiring story of the authors' travels in the Alps (and their discovery of that region's unique charcuterie), essays about the perfect wine lunch, and non-charcuterie recipes from Olympia Provisions' two restaurants.

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