Indulge in housemade charcuterie
Every restaurant worth its salt seems to be serving its own housemade charcuterie these days, and Seattle’s Salumi helped launch the trend. The artisanal-cured meat purveyor resurrected the handmade traditions of the Italian salumeria in
2002 when it expanded its Pioneer Square deli into a full-blown charcuterie, supplying local restaurants and consumers with
high-quality gourmet meats that adhered to modern-day sanitation requirements.
Before long, restaurants all over the West were building curing rooms into their restaurant designs and touting the merits of charcuterie on their menus. Get your fix with some of our favorites: