Portland | Chop Butchery & Charcuterie. This diminutive shop is easy to miss, tucked in the back of a building that houses several restaurants and coffee shops.
But this place has some of the best charcuterie in town. The star of this full-service butcher is its salami, handcrafted
by Eric Finley. Try his soppressata, a perfect marriage of pork and salt, with just the right amount of sour. Or go for his
more experimental curried salami. Our pick: Finley’s herbes de Provence salami, a balanced masterpiece. 3808 N. Williams Ave.; 503/288-1901 (butchery also in the City Market, 735 N.W. 21st Ave.; 503/221-3012).
Seattle | Salumi (pictured). Lines often snake out the door for the pan-cetta, salami, and piled-high sandwiches made by the family of star chef Mario Batali. On Fresh Sausage Fridays, they also sell links to take home to cook, like ginger-chili salumi sausage, luganega with vermouth, and fennel sausage. Our pick: A hunk of salt-and-pepper guanciale, pork jowl cured for 70 days. 309 Third Ave. S.; salumicuredmeats.com