Olympic Provisions Gets USDA Approval

Restaurant/Salumeria Becomes First Dry Cure Facility in State

By Eat Beat Team December 15, 2009

Olympic co-owner Nate Tilden

Confirmed just minutes ago by salami artist and Olympic Provisions co-owner Elias Cairo, the newly minted restaurant/salumeria has passed muster with the US Department of Agriculture and is now offically the first dry cure salami plant in the state. With federal approval and an on-site USDA inspector in place, Olympic Provisions will soon unveil its massive line of housemade salami, chorizo, coppa, and numerous other types of dry-ferment sausages—Cairo says by February or March. Until then, there will be plenty of pates, terrines, and an espcially tastely rendintion of kielbasa to hold us.

An offshoot of Clyde Common, Olympic Provisions (107 SE Washington St.) is a collaboration between a number of partners, including Cairo, founding Clyde Common chef Jason Barwikowski, Clyde Common owner Nate Tilden, and others. OP opened for lunch on the 1st of December and for dinner just last night.

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