Olympia Provisions Landrauchschinken
$110.00 / 4lbs Eachprice is $110.00 by 4lbs Each
- by Olympia Provisions
- United States
This traditional Swiss country smoked ham is packed with rich flavor. First cured in sea salt for 18 days, it’s then dipped in caramel, coated in rosemary and juniper, and then smoked over applewood. Buttery and smoky, its blend of sweet herbs and burnt sugar makes it a melt-in-the-mouth favorite that deserves a full Swiss feast. Pair it with cheeses like Comté and Gruyère to taste the essence of the Alps. Dropship items are excluded from our substitutions policy. 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.
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.
- Landrauchschinken is sometimes called "European-style bacon," but you can serve this just like prosciutto. Just remove the skin and thinly slice to be transported to the Swiss Alps.
- Add this to a melon salad with hunks of fresh chèvre or burrata and plenty of quality olive oil.
- 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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