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Recipe: Olympic Provisions' Chocolate Salami | Recipes | Portland Monthly

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The Charcuterie Board at Portland's Olympic Provisions Is All Pork

[Photo: Dina Avila/Eater] Unlike many of the butcher shops profiled thus far during the Five Days of Meat, Olympic Provisions's flagship Portland restaurant does not make its charcuterie in-house....

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Olympic Provisions—House-cured chorizo. Best in all the West Coast. Melts in your mouth.

Black Watch Sasquatch: Cigar & Charcuterie - McMenamins Edgefield and Olympic Provisions

Olympia Provisions Favorite Sausage Collection

Stumped for Christmas presents this year? These cocktail nibbles get all dressed up for the holidays.

Pork Rillettes

Pork Rillettes - Recipe adapted from Elias Cairo, Olympic Provisions, Portland, Oregon Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/14770//Recipe_adapted_from_Elias_Cairo_Olympic_Provisions_Portland.htm#ixzz2dTXDCs00

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Olympic Provisions World Famous Petite Pierre Pepperettes are shorty pepperoni sticks made with really good pork in natural casings, and smoked over hickory and apple woods.

Capicola

Capicola | Capicola to Italians, capocollo to Americans, capicolla to Canadians, “gabagoul” to Tony Soprano — whatever you call it, capicola is made from the neck of the pig, coppa, prized for its perfect ratio of 30 percent fat to 70 percent lean, making the meat moist and tender. At Olympic Provisions, it’s cured for 10 days, then coated in black pepper, fennel seed, coriander, and anise and slow-roasted to produce a tender ham. (We have also included two other options if you want to mix…