Speakers & Guests
Elias Cairo
Elias Cairo, Chef
Olympia Provisions, Portland, OR
Salumist, Elias Cairo, grew up first generation Greek-American, with a father who made charcuterie at home. Doing things the old fashioned way was commonplace – a natural influence on his later journey to Europe, to apprentice in the kitchens and butcher shops of masters. It was there that Cairo rediscovered the art of curing meat and found inspiration in the meat markets and mountain towns of the old world. The experience affirmed what he’d been taught all along – handmade is better. Back in beautiful Portland, Oregon, Elias set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct old world technique that’s seldom seen in America. The result is Olympic Provisions, Oregon’s first USDA-approved salumeria, established in 2009, deeply rooted in the past.
Everything that we make is handcrafted naturally, with the ultimate goal of quality. In order to achieve a finished product that tastes as good as it possibly can, we pay fastidious attention to the details. Ingredients are our inspiration and we seek out the best and the freshest. We butcher antibiotic-free Pacific Northwest pork to 100% lean, adding pure, soft fatback, and a judicious amount of sea salt, fresh garlic and freshly ground spices. Our cured meats are held in natural casings and maintained in the organic white mold that protects them. Such a deliberate approach promises the ultimate reward: vibrant, yet gentle flavor and authentic, unique character. We craft charcuterie deeply rooted in the regional flavors and traditions of Europe, infusing a bit of our own style into each one.