Noted author Michael Ruhlman has his own online store on OpenSky.com, where he sells his “Favorite Gifts”. In this entry for Olympic Provisions, he says,
More than a year ago, I had a great visit to Portland for a culinary conference. We broke down whole animals, American-style and French-style, ate at great restaurants and met really talented wonderful chefs, such as Adam Sappington and Vitaly Paley.
And we ate at Olympic Provisions. They gave me a tour of their drying room and said they were aiming for USDA approval of their salumi. They got it. It’s outstanding.
The dedicated folks at Olympic Provisions have put together an excellent package of first-rate salumi, both straightforward Saucisson in the simple garlic and pepper tradition and others with sweet cinnamon-nutmeg notes.
It’s a real pleasure to see salumi taking off in this country. My hat’s off to Olympic Provisions—they’ve nailed it.
I think he should try Fino in Fondo in McMinnville, much more refined salumi’s with better texture and flavors
Different, yes. “Better”. Oh, please.
–mcz
Ive tried Fino in Fondo salami and there not even in the same leauge there to salty and hard on the outside and soft and mushy on the inside and they all taste alike SALTY!!!