Articles, Blog

How Olympia Provisions Makes Sausage on a Massive Scale — Prime Time

December 4, 2019

– This is my happy place, like this is my happy place right here. The smell is like moldy but just like overwhelmingly meaty. It like really makes you hungry. – We are here in Portland, Oregon about to see our good friend Eli Cairo at Olympia Provisions. – We think Olympia makes some of the best charcuterie in the country. We’ve known Eli for almost 10 years. We’re excited to finally see where he makes all of his stuff. We know how we make sausage. We’re making 40 pound
batches of something. – [Brent] We’re just supplying
just our butcher shop. – [Ben] You’re obviously
a lot bigger than that. You guys are butchers and
own a butcher counter. I’ve never sold a steak in my life. I’m a sausage maker
and a charcuterie maker and that was kind of my whole philosophy, was to make value-added meat not to run a full fresh meat program like you do. – So what are we going to do today? – I think we should make
Pecorino parsley sausage. We’re going to also show you around the entire plant, kind of give you guys hopefully the feel of what we really do, what makes it special. – [Brent] Can we suit up? – [Eli] Yeah. – [Ben] Lets do this. – [Eli] Alright. (upbeat music) – This is the spice room, super duper unique to us. We get all the spices, weighed out, real spices, ground 15 minutes before it actually goes into the batter so you can actually taste everything. We try to keep ’em within about a half an hour to an hour from when they’re grind and mixed into the meats. Quick test for the butchers, what’s that? Pork fat, idiot! – Ahhhhhh! – That was so simple! I like to keep all the emulsifications under 40 degrees, if possible. – Which is why we’re in a
very cold room right now. – And the fat is frozen and we’re going to be using ice. Take that first one, dump her in there. Good job, Brent. I knew you could do it. Slowly add it to the meat. That is a viovia. So that is a rosemary extract
and distilled vinegar. This allows it to give
it a better shelf life. I’m going to help you, then
the ice will go in there. (loud grinding) Shut it. You let this run to a minute fifty. Look at us making sausage. – Wow – Together, as friends. (loud grinding) – [Brent] Ahhhhh! – [Eli] Parsley. – [Ben] Oh that’s good. Doesn’t that smell good? This is so much easier than what we do. – Our mixer is fine, it’s a great mixer. – [Ben] Yeah! – [Brent] We’re not
comparing mixers today. We’re going to make sausage. – Yeah! – It’s like Toys-R-Us but it’s nice. Come on. – You guys smell an Emmy
coming out of this one or? – Oh man, yeah. (loud grinding) – Let’s just say, that’s
the ticket right there. – [Eli] That’s starting
to form onto itself. You’re getting like individual piles. – Cut it. Oh, excellent. We got to try it to make
sure we’re happy with it. – Thanks Eli. – That’s really great, wow. – Imagine if that was warmed or cooked. – Definitely taste the difference in the fresh garlic. – Yeah. – You get the parsley. You get the cheese. – Yeah, I mean what does dry parsley taste like? – (beep) Who knows? – Exactly. – Nothing. – Nothing. It’s terrible. – So why would you do that? – You’re lying if you’re
using dry parsley. – You’re actually using fresh garlic. – Yes. – Not just a bunch of garlic powder. – A lot of other people, you know, they pre-buy this packaged shit there’s no consistency. – [Ben] And that’s what it’s tastes like. – [Eli] That’s it. – [Ben] Alright. – [Eli] We’re ready to go stuff it. (upbeat music) (Ben singing) – [Ben] Oh nailed it! – [Brent] How often do you not nail it? – [Eli] So often. (laughing) – Casing? – Yep, seen it? – Familiar? – Yeah. – Cool. – Very familiar. You’re also doing a natural casing, which a lot of people don’t do. – No, this would be synthetic and you can bang that out in no time. That’s not how you’re supposed to do it right there, it’s supposed
to be inside of the casing. – You want it inside of the casing? – Inside. – See, I knew we would learn something. (upbeat music) – [Eli] You ready, break, look at that. It’s doing pretty good. – [Ben] How do I stop it now? – [Eli] Hit it again. – Whoa!
This is awesome. This is so cool. Ours doesn’t do any of these things. First off, it’s like 20 seconds to do that and this did it in three. And then these are like perfectly – Perfectly stuffed. – No air. The biggest part is there
is a vacuum in there. So if your emulsion isn’t good and you have like a clump of air
inside of your sausage, it’s going to get pulled out in there. It pulls all of the
oxygen out of the sausage so you get a perfect bind every time. – I want to try. I want to try. – Alright. – [Ben] This is why… – Good thing you’re good looking. (laughs) – [Ben] Hey Brent. – How do I stop it? I have no idea why this
went so poorly for me. – Just to point out, three masters of their craft. (rhythmic knocking) – This machine runs 100 a minute and usually when you’re really humming, it doesn’t stop. You know, yesterday,
if you’d been in here, both machines just running fresh sausages for 10 hours. In this plant, we
operate around 60 people. – How big is this place? – [Eli] 40,000. – This is 40,000? – [Eli] Yeah. – Who’s making a sausage?
la la la la la That was good. We’re just rolled in the
Pecorino parsley sausage and it’s going to take about an hour and a half to cook. Time it. – [Ben] We sell all of our sausage raw. – [Eli] Yeah, this is cooked. – We make raw sausages mainly because we would need a lot more space, more equipment. We need this. This has like humidity control so they make sure it stays like really nice and plump. – Okay, so we did it. We stuffed them. For steaming, that will take an hour. – Okay. – Then we can show you
around everything else. (upbeat music) Thank you, you’ll see there’s very little in here but this is going to smell super special right now. – Whoa! – Yeah. – That’s intense man! – [Eli] That’s not what you want to be smelling. It’s literally rotting meat. This process takes me three days. In most salami factories, they do this in about three hours. You know, you have a
super live active culture. You put in the smokehouse, a ton of sugar, you ferment it super duper quick and you get that lactic tang pH drop real real quick. – So what’s the advantage of you taking three days rather than three hours? – Yeah, so I can drop
my pH really really slow and in doing that, it
allows the spices that took so much effort and the pork flavor to actually marry into the flavor as opposed to just being
like pork, salt, spices. For me, a true salami
should only have like very little tang. You should never taste
that it’s fermented. It should just be like pork, salt, spices, and then of course the mold which we’ll go talk about right now. – [Brent] Yeah. – So after it’s fermented, the salami comes in here and
we talked about grinding it lightly so the moisture can
come out to the outside. What we’re having here is salt bring meat yeast to the outside, that’s attracting our mold, our bloom. In my cookbook, I gave away
every one of my recipes. And the reason why I feel comfortable about doing that is you have to have this environment with the slow fermentation, the real meat, to actually
replicate my product. And it’s a pain in your ass. – All you want to do
when you’re on this scale is to control every variable. – Yeah. – It’s all about control and you’re actually like deliberately
stepping away… – You’re just kind of
at the whim of the molds and figuring it out. – I wanted to actually
just see if we could just for the (bleep) of it, like us playing hide and seek in here. – Totally, of course. – Close your eyes. Count to 30. Go! – 2, 3, 4 – Oh let’s go! (upbeat music) (laughs) – [Ben] Found me. (yelling) – Salami camouflage. Oh my God! I can’t believe you walked right past me. Swear to God, you didn’t see me. (laughs) This will be the blast chiller, Cool down everything real, real quick. Boys, you’re going to
need your summer sausage. Oh man. – This is so cool! (laughs) – It’s the small things, huh? This is the final QC check for everything. – This is like what I want for Christmas, roll stock machine. – This could be in a bu bu bu. Salami, salami. Sausage there. Salami’s here. – I’ve never been happier. – Yeah. (upbeat music) – Those are done. – Ready for a hot sausage? – Oh do you smell that? These are going to be cheesy. – Thank you Eli. – Well you guys made them. – Cheers everybody. – —that you made a sausage. – We did a good job. (upbeat music) – That bind is really good. The cheese is great. – Is that good? – Mmm hmm. – The parsley nice and fresh,
black pepper and garlic. – I think you might have career in this. – I might think about it. I might look into it. (upbeat music) That’s it. We’re done. We’re here in the staff room. We made it. – Thank you for all the goodies. I think you’ve fed us an entire meal along the way, just trying sausages. – I’m so jealous. – Eli, I really really appreciate it. – Really good work. Look at you. – We’re going to eat the salami shaped like a football
but if you want to learn about football, head on
over to ESPY nation here. – [Announcer] Can you believe that? – [Narrator] The execution of
this play needs another look. Jerard Rabb faked the screen–

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  • Reply Scott Schaefer October 26, 2018 at 3:50 pm

    I was not aware you could eat raw pork? Must have been smoked before

  • Reply VincentHoliday October 26, 2018 at 9:41 pm

    so..Ben T. and Brent Y. are the hipster versions of rhett and link on gmm?

  • Reply derek duffy October 27, 2018 at 2:05 pm

    Did they run out of beard nets ?

  • Reply zyex666 October 29, 2018 at 3:19 am

    Just ?

  • Reply Bluemilk92 October 29, 2018 at 6:39 pm

    That room they played hide 'n seek in, is perfect for a horror movie. Something about it screams murder scene. Imagine a half naked, 20 something year old woman, running through and pulling down the sausage hangers, hits the wall, turns around, screams, then you just see blood pooling on the floor.

  • Reply Santiago Martinez October 29, 2018 at 8:56 pm

    Please do an episode with brad and prime time

  • Reply e e October 30, 2018 at 4:46 pm

    Does food prep in Oregon not require coverage of a moustache, or is the guy vain?

  • Reply g2macs October 30, 2018 at 9:55 pm

    I'm sorry but unless there's a good dollop of monosodium glutamate or pigs eyelids then it's not a proper sausage.

  • Reply Bill Zou October 30, 2018 at 11:09 pm

    they look so happy

  • Reply Lord Farqaaud October 31, 2018 at 5:17 pm

    Scottish Sausages are the best ‼️

  • Reply Europa November 1, 2018 at 3:16 am

    The fact that they dont wear gloves makes me gag

  • Reply Ab C. Def November 2, 2018 at 12:59 pm

    These guys look like they're having a really great time

  • Reply auzio November 3, 2018 at 12:49 am

    Makin sausage together as friends!

  • Reply auzio November 3, 2018 at 12:53 am

    They in that thing eating raw pork dude like whaat

  • Reply P RIA November 3, 2018 at 7:14 am

    Nice video! Great chemistry and flow to it. 🙂

  • Reply ziOzi November 3, 2018 at 10:42 pm

    I love that guy, so kind, so fun.

  • Reply lvk4pj November 4, 2018 at 1:45 am

    Pigs Eat their own Chit and can NOT get rid of the Filth that is secreted in their flesh. The Amimal is a Scavenger and NOT fit for human Consumption according to our heavenly Father..(read Leviticus ll)

  • Reply Drawhp _Heavy November 5, 2018 at 1:01 am

    weird brad skipped the "it's alive" opportunity with the fermenting process of salami. wonder why?

  • Reply Eduman1979 November 5, 2018 at 9:19 am

    i really enjoyed the video i love sausage

  • Reply Alxrnv ._ November 5, 2018 at 1:53 pm

    It's alive with Brad.

  • Reply Bologna_Pogna November 6, 2018 at 1:32 pm

    Why has Portland historically used Olympia as a name for various things? Olympia WA is 2 hours away and is superior. I guess Portland loves playing second fiddle with Olympia and Austin, with the keep it weird crap. Underachieving as always, Oregon. Joking aside, I'm sure your meat tastes great.

  • Reply HamletTwin November 6, 2018 at 11:01 pm

    Who wants to play Sausage Hide-n-Seek?

  • Reply Joey Powderface November 8, 2018 at 4:27 pm

    Subscribed! Munchies!

  • Reply Myda Palepua November 9, 2018 at 6:25 am

    ???the guy keep laughing

  • Reply Steven Grossman November 11, 2018 at 9:54 am

    They do, it's amazing.

  • Reply Mein Kamph November 11, 2018 at 6:14 pm

    I found hair in the sausage I got from there

  • Reply john nunya November 14, 2018 at 4:20 pm

    Kids in a candy shop. lol

  • Reply Jamie Reid November 20, 2018 at 12:44 pm

    He's the double of Joe Rogan lol

  • Reply alex nobel November 23, 2018 at 4:09 am

    You guys are something else and I love it.

  • Reply Not Jason November 29, 2018 at 1:22 am

    You ever think about making spam sausage?

  • Reply Dan B December 2, 2018 at 4:35 pm


  • Reply marcelo escamilla December 4, 2018 at 5:10 am

    now I get why they call eli the easter egg of food videos :3

  • Reply Sok Tau December 5, 2018 at 11:09 am

    suddenly i think about Borat

  • Reply michele vitarelli December 7, 2018 at 9:36 pm

    Bob Belcher is doing great with this new show!

  • Reply Karol Kozak December 8, 2018 at 9:02 am

    did u just taste raw pork?

  • Reply vineofthedead December 10, 2018 at 11:01 am

    Is he related to Aaron Kyro?

  • Reply Musa Haji December 12, 2018 at 3:42 pm

    Am I the only one that thinks that’s Mario and Luigi

  • Reply John Jackson December 27, 2018 at 6:07 am

    It is a shame they don't smoke their sausages.

  • Reply Daniel olsen January 1, 2019 at 8:30 am

    4 OR 8 4 OR 8 GOD DAM IT, im sick of packs of 3 and 6………. fuking noobs……..

  • Reply Chad Kimball January 2, 2019 at 6:17 am


  • Reply Patrick Dickson January 4, 2019 at 2:24 am

    These videos are so cool!

  • Reply Legend of Boxhanz January 5, 2019 at 1:47 pm

    This isnt a massive scale at all, believe me ?

  • Reply Derek Blankenship January 5, 2019 at 9:14 pm

    They’re like kids in a candy shoppe lol

  • Reply Vikram Rajan January 15, 2019 at 4:58 pm

    I’m way late with this comment, but I’m a huge fan of all EATER channel feeds, especially this one.

    When the salumeria owner dissed dry parsley, I chuckled because

    Very confusingly rates dried parsley, not only as a super food and HIGHER than fresh parsley!

  • Reply Gumbo ThunderEagle January 18, 2019 at 6:59 am

    Yummy ?

  • Reply Draven Romero January 18, 2019 at 10:06 pm

    Do you guys not get sick/parasites eating the raw meat?

  • Reply stan giles January 20, 2019 at 6:34 am

    Mustard please

  • Reply brian dias February 21, 2019 at 10:50 am

    5:19 oh no did my eyes just…

  • Reply 薫田ニキル March 4, 2019 at 12:29 pm

    Why do I ship Ben and Brent?

  • Reply kofManKan March 5, 2019 at 7:01 pm

    New meaning for sausage party 😀

  • Reply kofManKan March 5, 2019 at 7:03 pm

    Big kids that you are. But lovable )

  • Reply Rohan Antony March 8, 2019 at 3:53 am

    Waiting for the “y they eating raw meat” comments

  • Reply Justin Tung March 9, 2019 at 1:37 am

    Whoever did the sound design for that culture room with all the hanging sausages needs to learn how to run adaptive noise reduction.

  • Reply laneofmagic March 9, 2019 at 4:51 pm

    I've seen this guy in three videos now (the one where he's differentiating between expensive vs cheap meats, sausage making with Brad from BA and this one) and every time I'm amazed how humble and chill this guy is. Truly an amazing person who loves what he does.

  • Reply Sean Millikin March 10, 2019 at 1:12 pm

    isnt that the meat expert guy from price points

  • Reply Leila ... March 12, 2019 at 7:43 am

    Oh man this was so lovely!

  • Reply Dylan Maurits March 13, 2019 at 5:49 pm

    Loved this guy in the epicurious videos

  • Reply Cam-Asher Bond March 14, 2019 at 2:07 am

    I ran a specialty bottle shop in Montana for a few years, and pur gourmet section was never without OP.

  • Reply matthew halbrooks March 16, 2019 at 3:57 pm

    How do the eat raw meat like that

  • Reply Jason March 17, 2019 at 7:30 pm

    Is it safe to eat raw ground sausage ?

  • Reply Grasman Van Gras March 17, 2019 at 9:25 pm

    2:00 he probably needs more friends

  • Reply Boyan Wu March 19, 2019 at 5:56 am

    They just ate raw sausage?

  • Reply Nathan March 21, 2019 at 7:03 pm

    I remember him from epicurious

  • Reply Jack P March 21, 2019 at 9:11 pm

    I’m gunna say it. I don’t like mustache man

  • Reply Megan Darlene March 22, 2019 at 8:09 am

    You're never too old to play hide and seek.

  • Reply Jordon Porcenaluk March 23, 2019 at 1:43 am

    nothing like 3 men playing with their sausages

  • Reply Matthew Ellisor March 25, 2019 at 3:47 am

    If the sausage-maker doesn't eat it un-smoked, it's not for me.

  • Reply Paul Liu March 27, 2019 at 11:46 pm

    these guys can go to the bar, hit with some hot chick, offer some of these sausages and ask her "So, do you want my sausage?"

  • Reply - qubertXtwo - March 29, 2019 at 1:43 am


  • Reply Bruno Henrique March 31, 2019 at 10:25 pm

    Is this the guy that was on epicurious? Or whatever tf its caled

  • Reply Mr_Shadow ! April 5, 2019 at 2:11 am

    Make a sausage out of cereal

  • Reply Tasmir aziz April 15, 2019 at 4:34 am

    Did. They. Eat. Raw. Pork?

  • Reply Tuddle April 24, 2019 at 12:51 am

    I did not stop smiling threw this whole video I want to go to this heaven when I die. Like make salami out of my moldy corpse

  • Reply ༺M༻ May 12, 2019 at 12:16 am

    This man is very good-humored and well-understood, so Suitable for teaching!
    He even introduced his workers to his new friends And that's not what all owners do!

    *He deserves the things he earns

  • Reply Kevin Inthavong May 12, 2019 at 10:48 am

    Haven't seen them this happy in a while 🙂

  • Reply No Excuses May 12, 2019 at 5:15 pm

    Jealous in TN

  • Reply Eire1916 May 24, 2019 at 6:00 pm

    Where’s your snood man

  • Reply [Osu]Overlord Official May 26, 2019 at 4:30 pm

    Camera handling looks so shaky, it is kinda annoying and this video beeing not even 60fps or the camera not even catching 60fps hurts even more

  • Reply Curtis Richardson May 27, 2019 at 7:20 am

    Finally someone said it.. dried parsley smells like lawn trimmings and tastes no better

  • Reply Matismaz May 30, 2019 at 11:07 pm

    I feel like every company that produces food should show how they make it since all it does is how if you put effort into your food or not.

  • Reply Wibren Elward June 5, 2019 at 3:00 pm

    Brad did better sausage makin tbh

  • Reply Marteen DeSantiago June 19, 2019 at 7:37 am

    I knew I recognized that guy he’s hilarious

  • Reply lowkey June 20, 2019 at 8:26 am

    I wish these guys had their on yt channle

  • Reply Nicholas Yu June 20, 2019 at 6:34 pm

    2:54 Isn’t there a risk of getting parasites eating raw pork?

  • Reply Bony Paul June 27, 2019 at 8:25 am

    What about white mould on those sausages. How did they clear that before packing up

  • Reply Cameron Jenkins June 30, 2019 at 10:46 pm

    Ok but I need one of those football sausages. And also a whole rack of that salami.

  • Reply Jackson Baer July 8, 2019 at 3:33 am

    I work at a small deli when you realize where you food comes from you appreciate it. Best part was me realizing what culagin is ( intestines)

  • Reply Toby H July 10, 2019 at 8:49 pm

    Just been an few days since I discovered this channel, and just wanna say thanks for the great content. Keep the good work going, cheers from Sweden.

  • Reply Joseph Amurao July 12, 2019 at 3:37 am


  • Reply Marcy Mark August 14, 2019 at 9:54 am

    Why does short man always pretend to be happy but is not happy on the inside?

  • Reply Victor Haratani August 23, 2019 at 10:43 am

    Give Eli a show

  • Reply Kerus August 27, 2019 at 2:12 am

    I can't eat raw pork like them in this video.

  • Reply harm van zon September 14, 2019 at 10:46 pm

    how does he 'unmold' the sausage?

  • Reply Daily Curiosity September 25, 2019 at 3:08 am

    are those extra-large condoms I see

  • Reply Mr Sausage October 2, 2019 at 6:45 am

    Sausages you say?

  • Reply Santos Colon October 4, 2019 at 5:12 pm

    That spice step actually probably makes a biggggg difference

  • Reply Kay Rico October 18, 2019 at 4:04 am

    I love this show. Back in the day I lived in Williamsburg between Grand and Graham just a few blocks away from their meat shop. I'm going to visit them next time I'm in Brooklyn.

  • Reply curtislee October 25, 2019 at 4:59 pm

    Bon appetite was here with brad
    That’s why it’s so familiar

  • Reply Bluemilk92 October 27, 2019 at 10:16 pm

    I mean, I came.

  • Reply Michael Fiducia November 22, 2019 at 6:50 am

    Looks like great stuff but to expensive for me … I looked at the website and was like whatttttttttt?????? I’m not cheap either I buy a lot of quality stuff I live in New York and I’m Italian these prices are nuts … I’m in the food business super expensive

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