By L.M. Archer, Foodable Contributor
With consumers’ craving for charcuterie on the rise, Seattle’s thriving artisan cured meat scene brings home more than just the bacon. Charcuterie, the french style of curing, preserving, and smoking meats, includes savory mainstays like bacon, ham, and sausage, as well as pâtés, terrines, and confits. But Seattleites also enjoy their salumi, the Italian style of salt-cured, aged, dried meats - typically pork.
Here, a trio of Seattle’s most successful cured meat purveyors share their secrets to success:
Salumi Artisan Cured Meats | Pioneer Square
Everyone has a retirement dream. For Armandino Batali, former Boeing Process Control Engineer and father of culinary phenom Mario Batali, that dream was salumi. Started in 2002, Salumi Artisan Cured Meats pays homage to Armandino Batali’s maternal grandfather, founder of Seattle’s first Italian food import shop, Merlino’s.Read More