Advanced Meat Processing, with Elias Cairo of Olympia Provisions

As a first-generation Greek American, Elias Cairo has spent his entire life in and around restaurants, with a father who would make charcuterie at home. At a young age, Elias decided he wanted to be a chef, and dropped everything to move to Switzerland, where he spent 5 years in an apprenticeship learning the art of old-world meat and cheese preservation. Now, Eli is the founder, owner, and operator of Olympia Provisions, the first ever USDA plant in Oregon to produce naturally fermented meats. Olympia Provisions is upholding the traditional way of making charcuterie, a rarity in the states. And the best part is, most of Eli's recipes are totally doable for the average home chef. Give this episode a listen, and you'll be making homemade bacon before you know it. Order from Olympia ProvisionsCheck out Eli's Book, Olympia Provisions: Cured Meats and Tales from an American CharcuterieOn InstagramOlympia ProvisionsElias Cairo