Breaking down pig faces. Grinding meat. Stuffing sausages. Whipping rillettes. Checking the pH of chorizo. It’s a Portlandia dream. Such is the life of Chef and Charcutier Elias Cairo, who’s taking over the country one salami at a time. From the Main Stage, he’ll demo the trade secrets and indisputable business savvy of his Portland-based Olympic Provisions, home of Oregon’s first USDA-certified curing facility.