{"product_id":"olympia-provisions-isbn-9781607747017","title":"Olympia Provisions","description":"\u003cb\u003eA 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.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 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, \u003ci\u003eOlympia Provisions\u003c\/i\u003e redefines what American charcuterie can be.01 Introduction: So Damn Greek It Hurts\u003cbr\u003e \u003cb\u003ePart 1: OP Charcuterie \u003c\/b\u003e10\u003cbr\u003e \u003cb\u003echapter 1:\u003c\/b\u003e\u003ci\u003e \u003c\/i\u003e\u003cb\u003e\u003ci\u003eSlow-Cooked Meats \u003c\/i\u003e\u003c\/b\u003e25\u003cbr\u003e 27 Pork Rillettes and Rillons\u003cbr\u003e 31 Duck Confit and Rillettes \u003cbr\u003e 33 Coppa di Testa\u003cbr\u003e 38 Capicola\u003cbr\u003e \u003cb\u003echapter 2:\u003c\/b\u003e\u003ci\u003e \u003c\/i\u003e\u003cb\u003e\u003ci\u003ePâté and Forcemeat \u003c\/i\u003e\u003c\/b\u003e43\u003cbr\u003e 45 Pork Pistachio Pâté\u003cbr\u003e 47 Pheasant and Prune Pâté\u003cbr\u003e 50 Pork Liver Mousse\u003cbr\u003e 53 Quail en Gelée\u003cbr\u003e 56 Rabbit, Apricot, and Tarragon Pâté\u003cbr\u003e 58 Rabbit Ballotine\u003cbr\u003e 62 Porchetta \u003cbr\u003e \u003cb\u003echapter 3:\u003c\/b\u003e\u003ci\u003e \u003c\/i\u003e\u003cb\u003e\u003ci\u003eFresh Sausage \u003c\/i\u003e\u003c\/b\u003e69\u003cbr\u003e 73 Our Basic Sausage\u003cbr\u003e 77 Parsley Pecorino Sausage\u003cbr\u003e 80 Bratwurst\u003cbr\u003e 81 Breakfast Sausage\u003cbr\u003e 84 Italian Sausage with Lacinato Kale\u003cbr\u003e 88 \u003cbr\u003e Mortadella\u003cbr\u003e 92 \u003cbr\u003e Salami Cotto\u003cbr\u003e \u003cb\u003echapter 4:\u003c\/b\u003e\u003ci\u003e \u003c\/i\u003e\u003cb\u003e\u003ci\u003eThe Smokehouse \u003c\/i\u003e\u003c\/b\u003e95\u003cbr\u003e 98 Käsekrainer\u003cbr\u003e 101 OP Frankfurter (The O.G. Foot-Long)\u003cbr\u003e 106 \u003cbr\u003e Top 19 Frankfurter Specials \u003cbr\u003e 108 Bacon on a Grill\u003cbr\u003e 111 Sweetheart Ham\u003cbr\u003e 113 OP Pepperettes \u003cbr\u003e \u003cb\u003echapter 5:\u003c\/b\u003e\u003ci\u003e \u003c\/i\u003e\u003cb\u003e\u003ci\u003eDry-Cured Meats \u003c\/i\u003e\u003c\/b\u003e117\u003cbr\u003e 121 Pancetta\u003cbr\u003e 123 Coppa \u003cbr\u003e 124 Lomo\u003cbr\u003e \u003cb\u003echapter 6:\u003c\/b\u003e\u003ci\u003e \u003c\/i\u003e\u003cb\u003e\u003ci\u003eFermented, Dry-Cured \u003cbr\u003e   Salami \u003c\/i\u003e\u003c\/b\u003e127\u003cbr\u003e 135 Loukanika\u003cbr\u003e 140 Saucisson d'Arles \u003cbr\u003e 143 Salami Etna\u003cbr\u003e 149 Chorizo Andalucía\u003cbr\u003e 153 Nduja\u003cbr\u003e \u003cb\u003eIntermission: Back to Wildhaus \u003c\/b\u003e158\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Part 2: The Restaurants and Their Recipes 188\u003cbr\u003e \u003cb\u003echapter 7:\u003c\/b\u003e\u003ci\u003e \u003c\/i\u003e\u003cb\u003e\u003ci\u003eBrunch \u003c\/i\u003e\u003c\/b\u003e193\u003cbr\u003e 194 The OP Benedict\u003cbr\u003e 196 Laser Potatoes\u003cbr\u003e 198 English Muffins\u003cbr\u003e 201 Flapjack Attack\u003cbr\u003e 202 Kielbasa Hash\u003cbr\u003e 203 Baked Eggs Peperonata\u003cbr\u003e 205 Sweet Cream Biscuits \u003cbr\u003e 207 Bratwurst Gravy  \u003cbr\u003e \u003cb\u003echapter 8:\u003c\/b\u003e\u003ci\u003e \u003c\/i\u003e\u003cb\u003e\u003ci\u003eLunch \u003c\/i\u003e\u003c\/b\u003e210\u003cbr\u003e 211 Choucroute Garnie\u003cbr\u003e 212 Sauerkraut \u003cbr\u003e 213 Chicories Salad\u003cbr\u003e 214 \u003cbr\u003e Winter Density Romaine \u003cbr\u003e with Anchovy Vinaigrette\u003cbr\u003e 216 \u003cbr\u003e Cardoon Salad with Corona Beans \u003cbr\u003e and Piave Cheese\u003cbr\u003e 217 Veggie Banh Mi\u003cbr\u003e 219 The OP Cured Meats Sandwich\u003cbr\u003e 220 OP Chorizo Sandwich\u003cbr\u003e 220 The Randy\u003cbr\u003e 222 Asparagus and Garlic Cream on Toast\u003cbr\u003e 223 Pork Pistachio Pâté Sandwich\u003cbr\u003e 224 Hand Pies\u003cbr\u003e 226 Garlic Almond Soup\u003cbr\u003e 227 Baby Octopus with Chickpeas and Aioli\u003cbr\u003e 228 \u003cbr\u003e Baked Shrimp, Chèvre, Chile Oil, \u003cbr\u003e and Oregano\u003cbr\u003e 231 Steamed Manila Clams with Chorizo \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003echapter 9:\u003c\/b\u003e\u003ci\u003e \u003c\/i\u003e\u003cb\u003e\u003ci\u003eWine Time \u003c\/i\u003e\u003c\/b\u003e232\u003cbr\u003e 233 Cherry, Basil, and Chèvre Crostini\u003cbr\u003e 234 Chèvre Crostini\u003cbr\u003e 235 Smoked Trout Crostini\u003cbr\u003e 236 Skordalia and White Anchovies on Toast \u003cbr\u003e 237 Persimmon Salad \u003cbr\u003e 239 Octopus Terrine with Dill \u003cbr\u003e 244 \u003cbr\u003e Arugula, Grapefruit, Pistachios, \u003cbr\u003e and Ricotta Salata\u003cbr\u003e 247 Caponata Siciliana\u003cbr\u003e \u003cb\u003echapter 10:\u003c\/b\u003e\u003ci\u003e \u003c\/i\u003e\u003cb\u003e\u003ci\u003eDinner \u003c\/i\u003e\u003c\/b\u003e248\u003cbr\u003e 249 Steak Tartare\u003cbr\u003e 250 Roasted Radicchio with Crucolo\u003cbr\u003e 253 OP Northwest’s Rotisserie Chicken \u003cbr\u003e 254 Schmaltz Potatoes\u003cbr\u003e 255 Chicken Jus\u003cbr\u003e 257 Whole Roasted Astoria Sardines \u003cbr\u003e 258 Crepinette \u003cbr\u003e 262 Braised Beef Short Ribs\u003cbr\u003e 264 \u003cbr\u003e Cherry Tomato, Cabbage, and Chowchow Salad\u003cbr\u003e 266 Roasted Halibut, Ham, and Mussel Salad\u003cbr\u003e 269 Chocolate Salami\u003cbr\u003e 272 Acknowledgments\u003cbr\u003e 274 Index“Being French, I know how important well-done charcuterie is to everyday life. \u003ci\u003eOlympia Provisions\u003c\/i\u003e is a wonderful journey through the simple yet complex recipes that have made it a craft throughout time. Visually stunning and conversationally informative with personal stories, notes, and tips, it is a tribute to charcuterie’s versatility and cultural prowess, and the restaurant recipes only make me hungry for more.”\u003cbr\u003e \u003ci\u003e—Daniel Boulud, \u003c\/i\u003echef\/owner, The Dinex Group\u003cbr\u003e\u003cbr\u003e “Portland’s Olympia Provisions has been making some of America’s best charcuterie for years. Elias Cairo is the man behind it, and he has written a book that explains not only how he has been creating this food, but the whys that make it so good. This is a great resource for anyone who wants to explore the craft of charcuterie, with fabulous recipes and gorgeous photography.”\u003cbr\u003e \u003ci\u003e—Michael Ruhlman, \u003c\/i\u003eJames Beard award–winning author of \u003ci\u003eRuhlman’s Twenty\u003c\/i\u003e and \u003ci\u003eCharcuterie\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e “Olympia Provisions is so much more than a charcuterie, just as its cookbook is so much more than simply a collection of recipes. It’s a love letter to the craft of curing, smoking, and fermenting; a passionate family story, rich in history, technique, humor, and lots of good food. Elias Cairo’s utter adoration for cured meat is not only inspiring, it’s infectious!”\u003cbr\u003e \u003ci\u003e—Gail Simmons, \u003c\/i\u003efood expert, TV host, and author of \u003ci\u003eTalking with My Mouth Full \u003c\/i\u003eELIAS CAIRO is a co-owner and the lead salumist at Portland, Oregon’s, Olympia Provisions, which he founded in 2009. Born in Salt Lake City to a Greek family who butchered lamb and goats utilizing Old World preparations and technique, Cairo started cooking at a young age in his father’s restaurants. He began a European apprenticeship in Switzerland at the age of twenty, where he learned classic butchery and charcuterie from renowned chef Annegret Schlumpf before moving to Portland to open Olympia Provisions. \u003cbr\u003e\u003cbr\u003e MEREDITH ERICKSON has written for the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eElle\u003c\/i\u003e, the \u003ci\u003eNational Post\u003c\/i\u003e, \u003ci\u003eMonocle\u003c\/i\u003e, and \u003ci\u003eLucky Peach\u003c\/i\u003e. She has also worked as an editor and production manager for various magazines, campaigns, and television programs, and was the editor of \u003ci\u003eThe Family Meal\u003c\/i\u003e by Ferran Adria. She is co-author with David McMillan and Frédéric Morin of the James Beard–nominated book \u003ci\u003eThe Art of Living According to Joe Beef\u003c\/i\u003e, as well as \u003ci\u003eLe Pigeon\u003c\/i\u003e with Gabriel Rucker. She lives in London.\u003cb\u003e\u003ci\u003eCharcuterie Tools and Equipment\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e You don’t need a lot of fancy equipment and supplies to make charcuterie, but there are a few items, some essential, that will probably be unfamiliar to you. In most cases, these specialized tools will make your charcuterie making easier and ensure that your final product is safe and delicious. Any and all charcuterie materials—thermometers, casings, grinders, stuffers, smokers, smoking accessories, nets, seasoning, spices, scales—can be found at SausageMaker.com. \u003cbr\u003e digital scale\u003cbr\u003e\u003cbr\u003e You will need a digital scale that is accurate up to .5 gram. It’s also ideal if the scale can work in both grams and ounces, and if you can zero it out after placing a bowl or other vessel on the scale.\u003cbr\u003e dry box\u003cbr\u003e\u003cbr\u003e To make fermented meats you will need a room or chamber that maintains 58°F (14°C) and 83 percent relative humidity, with a very slow airflow. More on this on page 118–19.\u003cbr\u003e fermentation chamber\u003cbr\u003e\u003cbr\u003e To make fermented meats you will need a room or chamber that can \u003cbr\u003e be held at 73°F (23°C) and 95 percent relative humidity, with very little or no airflow. More on this on page 132.\u003cbr\u003e\u003cbr\u003e grinder\u003cbr\u003e There is something really rewarding about making a simple sausage \u003cbr\u003e or pâté using a hand-grinder. But if I have a good amount of product \u003cbr\u003e to make or am trying to make an emulsification, I like the ease of using an electric grinder. A KitchenAid mixer with a grinder attachment is a good starting place. It can handle a decent amount of meat. However, if you plan on making most of the recipes in this book, any one-horsepower grinder with a steel grinder head is the way to go. \u003cbr\u003e\u003cbr\u003e knives\u003cbr\u003e You can do most of the tasks required in the charcuterie chapters of this book with two knives: a deboning knife and a sausage-making knife.\u003cbr\u003e The Victorinox 6-inch (15-cm) deboning knife has a nice point \u003cbr\u003e on the tip and not too much flex. It will help you easily get the meat off the bones and is great for removing sinew and unwanted fat. \u003cbr\u003e\u003cbr\u003e A sausage-making knife isn’t absolutely necessary, but it will make your life a bit easier. It looks like a small paring knife but has thin needlelike points on the opposite edge of the blade. You use this end to puncture your casing if you get any air in it during sausage making. \u003cbr\u003e pâté molds and slow-cooking vessels\u003cbr\u003e I love a solid, good-looking pan with a tight-fitting lid for making \u003cbr\u003e pâtés and slow-cooking meats. Le Creuset is my go-to brand; they aren’t cheap and they make you look fancy, but they are also just \u003cbr\u003e damn fine cooking vessels.\u003cbr\u003e pH meter\u003cbr\u003e A pH meter measures the pH level of your product and provides the only way to know for sure whether or not you are making a safe fermented product. If you are making fermented meats, such as salami, this is a small investment to make for serious peace of mind. I use one from Hanna Instruments that is easy to calibrate and simple to read. \u003cbr\u003e smoker\u003cbr\u003e You can smoke most of the meats in this book using a Weber grill or any charcoal grill with a lid. But if you plan on smoking more than once or twice a year, buy an electric smoker with a heating pad that will burn your chips without you having to stoke the coals. My smoker of choice is the Little Chief. \u003cbr\u003e stuffer\u003cbr\u003e Although it’s possible to stuff sausages using a grinder, I personally don’t like to; it takes a bit of time to get the feel for it. For these \u003cbr\u003e recipes, I would use a stand-up piston stuffer with a hand crank and \u003cbr\u003e a capacity of up to 3\u003cb\u003e1⁄2\u003c\/b\u003e pounds (1.6 kg) of meat. Far and away the \u003cbr\u003e best stuffer of this size is made by a German company called Dick. \u003cbr\u003e\u003cbr\u003e thermometer\u003cbr\u003e Buy one that you can calibrate easily. At home, I use a standard \u003cbr\u003e thermometer with an adjustable dial. I calibrate it by making an ice \u003cbr\u003e and water slurry, then setting the proper temperature as necessary. \u003cbr\u003e To calibrate your thermometer, in a large pot, mix ice and water in equal parts, then place the thermometer into the ice slurry; it should read 32°F (0°C). If it doesn’t, adjust your thermometer until it displays the correct temperature when stuck in the ice bath. \u003cbr\u003e\u003cbr\u003e water activity meter\u003cbr\u003e This piece of equipment will let you know you are making a safe dry-cured or fermented product. A water activity meter measures the unbound water content of your product, and the more unbound water you remove from a dry-cured or fermented sausage, the better your chances of reducing spoilage. The industry standard is the Pawkit made by Decagon. This amazing meter will last for a lifetime of meat making. It is only used for dry-cured items.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46302686281957,"sku":"NP9781607747017","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607747017_599698f8-eb53-4756-be1f-8b7052e84b71.jpg?v=1742928643","url":"https:\/\/k12savings.com\/products\/olympia-provisions-isbn-9781607747017","provider":"K12savings","version":"1.0","type":"link"}