Jägermeister — the namesake of the digestif — is the German word for “master hunter,” or a professional hunter for a village. Before he and his family started the influential, nationally celebrated charcuterie company, Olympia Provisions, Elias Cairo lived in the Swiss Alps, apprenticing for the chefs and butchers and jägermeister of the community of Wildhaus. There, he learned how to make sausages and charcuterie, and traveled around the broader region, falling in love with the food and drink of the Alpine countries: Melty raclette cheese, venison, ice-cold schnapps. “It’s one of those regions where the food fits the climate so well,” Cairo says. “And that fits here so
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