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:

• The Mole Salame, spiced with chocolate, cinnamon, and chiles, at Salumi Artisan Cured Meats in Seattle
• The Sicilian, a seductive blend of orange zest, garlic, anise, and chiles, at Fatted Calf in Napa
• The elk-juniper salami at Oyama Sausage Company in Vancouver