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Olympia Provisions Salami Cotto

Olympia Provisions Salami Cotto meats

$70.00 / 4lbs Each
Olympia Provisions Salami Cotto meats
Olympia Provisions Salami Cotto
  • by Olympia Provisions
  • United States

This large-format cooked salami is inspired by the Piedmont, Italy deli staple. Flavored with fresh rosemary, chili flakes, fennel seed, garlic, and a hearty helping of black pepper, it boasts a nuanced blend of spices and a touch of bold heat. Perfect for serving with similarly bold cheeses and briny pickles (think Piave Vecchio and Olympia Provisions Pickled Cauliflower), this classic is a star on sandwiches and charcuterie boards alike. Dropship items are excluded from our substitutions policy.

Pork, pork fat, water, Swiss cheese (pasteurized cows milk, cheese culture, salt, enzymes), milk powder, less than 2%: salt, cultured dextrose, dried vinegar, garlic, spices, swiss chard powder, dextrose, natural flavors, lactic acid culture. Hog Casing. Contains Milk.
  • Through our partnership, Olympia Provisions orders will be shipped from an alternate facility outside of Murray’s. You will receive a separate tracking number from Olympia Provisions for your order.
  • To make their Salami Cotto, Olympia coarsely grinds pork shoulder and mixes it with black peppercorn, garlic, chili flake, fennel seed, and fresh rosemary, then stuffs it into a large casing and gently steams the pork.
  • Make a platter of salami, oil cured olives, and spicy olive oil; top with a pile of arugula.
  • Established in 2009, Olympia Provisions was Oregon’s first USDA-approved salumeria.
  • Founder Elias Cairo, a first-generation Greek-American, grew up around charcuterie—his father would often craft his own meats at home.
  • His upbringing, along with his travels and apprenticeships around Europe, inspired him to start Olympia Provisions, to share these traditional techniques with Americans.
  • The company uses antibiotic-free pork and high-quality ingredients like freshly ground spices.
  • They form their meats with natural casings and allow them to age naturally, without relying on hot-incubation, cooking, or irradiation.

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