Forget bologna and cotto salami. Cured meats have returned to their artisanal beginnings. The delicious fare of a famous Seattle cured meats master is the subject of my latest post on the USA Character Approved Blog.
Sometimes a place just starts showing up on your radar. We started hearing about Salumi long before we started planning our recent trip to Seattle and Portland. About its delectable handmade salamis, prosciuttos, pancettas, lardos and guanciales—and about the famous owner with the even more famous son. Then when our trip started taking shape, we asked mado chef/owner Rob Levitt what places we should hit. Top of his list was Salumi.
Our first night in Seattle found us at a party at a nearby winery, where we sampled paper thin slices of mole salami flavored with chocolate, cinnamon, ancho and chipotle peppers. From—you guessed it—Salumi.
Among the things we heard about the unassuming little Seattle storefront restaurant and shop is that people line up outside before it opens. And sure enough, when we got there 15 minutes before opening time, there were about a dozen people ahead of us. Normally, this kind of hype worries me—how can a place possibly live up to such promise? I needn’t have worried. Mario’s dad had it covered. As we crowded in at one of the communal tables, absolutely everyone was happy to be there. To learn more about amazing, bustling, friendly temple to cured meats and how Armandino Batali learned his salumi-making chops—and earned the adoration and loyal business of chefs everywhere—check out my current post on the USA Character Approved Blog.
Is it possible to get Armandino Batali’s recipe for pork dry cure salami?
Thank you –