The All-Oregon Charcuterie: Putting Sustainability—And Pinot Noir—Into Pork

The All-Oregon Charcuterie: Putting Sustainability—And Pinot Noir—Into Pork

Portland, Oregon is a city so devoted to the locavore movement that it's been fodder for frequent parody. While you never want to take yourself too seriously, the environmental consequences of how and where we source our food is no laughing matter. It's a concept not lost upon Olympia Provisions. The artisanal meats company just launched Rosette d'Oregon, the first ever single-origin salami from the Beaver State. It's one they're hoping can help raise awareness for "regenerative agricultural solutions." First a little about the flavor of this meat, itself. Starting with a base of pasture-raised pork from their network of small, family farms, the cured protein is infused with Pinot Noir from Oregon's famed Willamette Valley region, as well as coastal salt from local craft darling, Jacobsen Salt Co. It unites savory and salty with a tidy tannic tinge from the red wine. Olympia exclusively sources from farms certified through the Global Animal Partnership. The nonprofit promotes sustainability and welfare by rating purveyors along a series of relevant metrics. Using entirely pasture-raised produce is a relative rarity in the world of American pork, where 98% of what comes to market is factory farmed. You can go look for this game-changing