Olympic Provisions

Dry Cured Salami

This is what started it all. Olympic Provisions was Oregon’s first USDA approved dry curing facility and salami producer. First and Best. Under the guidance of salumist Elias Cairo, Olympic Provisions has garnered numerous accolades and recognition. Saveur magazine included us in their exclusive top 100 list. Olympic Provisions’ charcuterie has also been awarded more Good Food Awards than any other food company in the country.

Olympic Provisions makes 12 types of salami. They are all based on traditional European styles.

The French Styles:

Saucisson Sec – classic French salami chocked full of black pepper and garlic (our biggest seller, proving that sec really does sell)

Saucisson d’Arles – stripped down to the basics only salt, pork and culture flavor this elemental beauty

Saucisson d’Alsace – a style from Northern France, delicately flavored with the warm spices cinnamon, nutmeg and clove

The Italian Styles:

Sopressata – the most basic Italian, red and black pepper, oregano and of course, lots of garlic

Cacciatore – the hunter’s salami, perfect for a picnic or camping trip. Caraway and coriander are the stars in this one

Finocchiona – Toasted fennel seeds permeate this Italian classic

Nola – Unique, southern Italian style assertively flavored with allspice and red and black pepper

The Spanish Styles:

Chorizo Rioja – our take on the ubiquitous dried Chorizo found in spain. Lots of smoked paprika, garlic and oregano

Chorizo Andalucia – a southern Spanish style that uses a touch of clove for a sweet and unique flavor

Chorizo Navarre – our spiciest salami. Not traditional, but loaded with flavor and kick

Salchichon – an earthy Pyrenees style with black pepper, clove and garlic

The Lonely Greek Style:

Loukanika – an absurd amount of cumin, orange zest and garlic make this our most flavorful and unique salami

Cooked and Smoked Charcuterie

Pork and Pistachio Pate – available in a oh so cute 8 oz terrines, these are perfect for picnics or dinner parties

Pork Rillette – confit porkshoulder with pate spice makes for the best crostini topper

Pork Liver Mousse – creamy and delectable, this unique spread is a must have for intrepid foodies

Sweetheart Ham – painstakingly brined and hickory smoked for a true, old-fashioned ham flavor

Capicola – to add a little spice to your life, we trim, cure and roast this tender shoulder cut

Bacon – yes, that’s right. Our bacon is dry-rubbed, not wet brined, and fully cooked in hickory smoke. So very, very good

Mortadalla – Perfect texture, perfect seasoning, perfect sandwich

Fresh Sausage (available fresh or poached)

Kielbasa – The mother of smoked sausages, mustard and smoke mingle to make this magnificent horseshoe link sausage

Bratwurst – Classic German style 100% all pork sausage. Poached and ready to heat and eat

Italian Sausage – a slightly spicy Italian style sausage

Fresh and smoked chorizo – both of these Spanish sausages are chocked full of paprika and garlic

Pecorino and parsley sausage – our newest sausage is herby, cheesy, perfect

Private label – we have developed exclusive sausage recipes for Widmer Brewing, McMenamins, and Rogue Brewing