Thoughtfully crafted and flavored with fresh spices, brines, and careful curing, Olympia Provision's deli meat is anything but your typical sandwich fodder. Made from recipes inspired by European culinary traditions, these quality classics will change your perception of the humble cold cut. Shop their selection of deli meats, including capicola, bacon, chorizo, and more.
Olympia Provison Deli
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Jersey meets Portland for a bi-coastal breakfast adventure! This exclusive collaboration with Leone & Sons (Brad Leone) features a limited edition pork roll that’s a uniquely perfect breakfast meat. Made with pasture-raised pork from the Farmers Network, slightly sweetened with brown sugar, and seasoned with fresh spices.
INGREDIENTS: Pork, water, pork fat, milk powder, Less than 2%: salt, brown sugar, spices, swiss chard powder, natural flavors, lactic acid culture. Hog Casing.
WEIGHT: 20 oz.
STORAGE: Keep Refrigerated. Wrap in plastic after opening. Enjoy within 7 days of opening.
HOW TO ENJOY: Slice 'em thin, stack 'em high! OP recommends serving on a kaiser roll with American cheese and any condiments that suit your taste. Add an egg, if desired—scrambled or otherwise—for the full experience.
Nitrate-free, cured, subtly smoked, and perfectly balanced with savory and sweet, this simple recipe is deserving of a household staple. This bacon is now only made with pasture raised pork- making it even better! In the OP household, bacon should have the most basic of flavors. Smoke should be subtle; savory and sweet should be balanced. Pork bellies are coated in a cure mixture, ensuring every inch is covered, then stored packed in a pan with a tight lid for 10 days of curing.
INGREDIENTS: Pork, salt, Less than 2% sugar, swiss chard powder, lactic acid culture.
WEIGHT: .9 lb
STORAGE: Keep Refrigerated. Wrap in plastic after opening. Enjoy within 7 days of opening. Cut slices or lardons and fry it up.
HOW TO ENJOY: The preferred method at OP is to bake the bacon on a sheet pan, all at once. Because no water is added during production, there is little to no shrinking—meaning a lot more yield from each package. Once cooked, it's delicious all on its own.
These little gems are made from pork sirloin tip, placed in a brine of fresh herbs, garlic, and onions for 10 days, then smoked over applewood for 10 hours.
Called the Sweetheart because it's just enough ham for you and your sweethearts. Perfect for a show-stopping Maple Glazed Ham, a slow and easy Sunday morning with the OP Benedict, or a hearty evening feast featuring Choucroute Garnie.
INGREDIENTS: Pork, water, onion, brown sugar, 2% or less of: sugar, salt, sodium nitrite, garlic, spices, black pepper, balsamic vinegar, thyme.
WEIGHT: ~ 2lb
STORAGE: Keep Refrigerated. Wrap in plastic after opening. Enjoy within 7 days of opening.Slice thin for sandwiches, thick for ham steaks or gently reheat and serve whole. Damn!
Capicola (also called Coppa, Cotto, or Gabagool) is made from the prized cut of the neck and shoulder. It is cured for ten days, after which it is then coated in black pepper, fennel seed, coriander, and anise, and slow-roasted to produce a tender shoulder ham.
Approx. 2 lbs.
INGREDIENTS: Pork, salt, Less than 2% spices, sugar, celery powder, sea salt, water, starter culture.
PREP: Great for sandwiches, charcuterie, or pizza
