When Olympic Provisions became the first USDA-approved curing facility in Oregon back in 2009, it set up shop in a 800-square-foot space, churning out 100 pounds of meat per day. Its 2011 expansion to a larger facility in NW Portland, considered a major upgrade, upped the square footage to about 4,000 square feet. But in 2013, Olympic Provisions signed the lease for its new, expansive home, totaling 30,000 square feet dedicated to salami-making, meat smoking, and distributing OP's products across the country.
Salumist Elias Cairo recently guided Eater National through a tour of the facility, featuring a slew of fun toys: The smoker that can house 700 pounds of hot dogs at one time, the 25-by-25-foot salami incubator, and of course, the drying room, which can hold up to 10,000 pounds of drying salami.
Head over to Eater National for the complete look inside. >>>