Just add a cheese plate and a bottle of wine.
If you’re going to get anyone to hand-pick a sample of salami, it might as well be, oh, maybe the man The New York Times calls a “superstar salumist?” That would be Eli Cairo, founder of Olympia Provisions. He’s culled three collections of cured meat here, each one brimming with all-natural, Northwest flavor.
A 3-pack with our favorites: Chorizo Rioja, Loukanika, and Finocchiona
A 4-pack with the Chorizo Rioja, Loukanika, Nola, and Saucisson Sec you met above (Cairo’s favorites)
A sampler box with—count ‘em—13 cured meats:
- Cacciatore, a classic Italian hunter’s salami with caraway, coriander, dried red chili, and black pepper.
- Chorizo Andalucia, a Spanish salami starring paprika, garlic, and clove.
- Chorizo Navarre, Spanish salami flavored with sweet paprika, garlic, and cayenne.
- Chorizo Rioja, a Spanish-style salami with sweet and smoked paprika, along with garlic, and oregano. (Cairo pairs it with red wine.)
- Finocchiona, a traditional Italian salami with garlic, black pepper, and fennel.
- Loukanika, a Greek salami with garlic and cumin, plus a hint of orange zest. (Fun fact: This is a recipe passed down from Cairo’s father.)
- Nola, an Italian number of coarse-ground salami with black pepper, allspice, and chili flakes for a kick of heat.
- Saucisson aux Noisettes, a French salami brimming with Oregon-harvested hazelnuts.
- Saucisson d’Alsace, an Alsatian pub salami with hints of clove, nutmeg, allspice, and cinnamon.
- Saucisson d’Arles, a French number with just pork and salt, pure and simple.
- Saucisson Sec, a traditional—and very classic—French salami with garlic and black pepper.
- Salchichon, a Spanish-style festival salami with cinnamon, clove, nutmeg, black pepper, garlic, and paprika.
- Sopressata, a classic Italian take with clove, oregano, garlic, and chili flake.
This product ships express on Mondays, Tuesdays, and Wednesdays. This way, your order will arrive by week's end and won't sit in a warehouse over the weekend! If your Estimated Ship Date falls on a Thursday or Friday, please note we will ship your product first thing the following week. Your patience will be rewarded!
Photography by Rocky Luten, James Ransom & Julia Gartland
Meet the Maker
Olympia Provisions
Our Tips & Stories
How we'd use this beauty in our own homes.

We Tested 5 Popular Chicken Wing Recipes—Here's How They Stack Up
Not all heroes wear capes. Some wear little smudges of wing sauce on their faces.

21 Kimchi Recipes To Fire Up Dinner Tonight
All the ways you aren't using kimchi (yet).

How to Make Vegetable Stock Without a Recipe
Today, Marian Bull shows you how to make soups and stews more flavorful with whatever vegetable scraps you have on hand—or the cheapest produce at the market.
Be the first to write a review!
Purchased this product? Let us know what you think!
You can submit a review for any product you’ve purchased here.
A Similar Style
Elsewhere on Food52
Today’s Top Story

So Hot Right Now

Weeknight Cooking
We Asked 25,000 Home Cooks for Their Trustiest Weeknight Dinners
Off-Script With Sohla
Sohla's All-in-One Guide to the Ultimate Pound Cake







