Olympia Provisions Cured Meats - Elias Cairo

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, pâtés, 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 extensive wine notes and nineteen frankfurter variations,  Olympia Provisions redefines what American charcuterie can be.

https://rapidgator.net/file/5c9eefc530c8f250ae891275b3ee44bd/

http://nitroflare.com/view/8965682B894EE48/

https://k2s.cc/file/8854fec9e4633