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Sea: Locally made artisan cured meats

seattlegem Apr 8, 2008 03:36 PM

I'm looking for other local "companies" - besides Salumi - that make and wholesale artisan cured meats.

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    MaggieSue RE: seattlegem Apr 8, 2008 04:21 PM

    This is an old Seattle Weekly article that might help: http://www.seattleweekly.com/2006-09-...
    Also, I don't know if they do any wholesale, but Adam Stevenson at Earth & Ocean has a pretty big house made charcuterie program.

    3 Replies
    1. re: MaggieSue
      dagrassroots RE: MaggieSue Apr 8, 2008 04:23 PM

      I recommend Da Pino on Rainier

      Dapino Rogano Sausage
      4225 Rainier Ave S, Seattle, WA

      1. re: dagrassroots
        ceester RE: dagrassroots Apr 8, 2008 05:31 PM

        I second that recommendation. Try the wild board cotechino or wine-cured salami. Just a warning, Pino typically won't slice the meat, just sells it by the stick or partial stick.

      2. re: MaggieSue
        terryh RE: MaggieSue Apr 20, 2008 08:02 PM

        Earth and Ocean does sell the Charcuterie sliced by the pound, though not wholesale.

      3. terrier RE: seattlegem Apr 8, 2008 05:28 PM

        Bavarian Meats does wholesale.

        Also Hans' in Burien.

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          staffstuff RE: seattlegem Apr 9, 2008 02:07 PM

          Hans' Sausage Shop in Burien.....classic German sausages....a HUGE variety...made on site...father (native Berliner) & son operation.

          2 Replies
          1. re: staffstuff
            Barry Foy RE: staffstuff Apr 9, 2008 03:17 PM

            Definitely Pino Rogano. For Eastern European style, Carpatia Sausage House, 1514 NE 177th Street in Shoreline.

            1. re: staffstuff
              Papa Kip Chee RE: staffstuff Apr 20, 2008 01:07 PM

              Stumbled accross Hans' in Burien on the way to Taqueria La Estacion (yum!), also in Burien. What a find - we will be back!

            2. z
              zoogrrrl RE: seattlegem Apr 20, 2008 03:39 PM

              Salumi had a cured meat contest as part of Italia Fest this last fall, and Adam from Earth and Ocean won 3 of the four prizes for pro's. David Wong, owner/chef of Perche No, won for his proscuitto.

              I had some good salami at Sitka and Spruce last weekend. I assumed it was house made, as there were charcuterie books around, but I didn't ask.

              1 Reply
              1. re: zoogrrrl
                JuniorBalloon RE: zoogrrrl Apr 25, 2008 12:45 PM

                What about charcuterie on the eastside? I just learned about Porcella Urban Market only to find they are closing soon.

                By eastside I mean Bellevue to Duvall and Fall City to Monroe.


              2. p
                phinious RE: seattlegem Apr 25, 2008 08:31 PM

                Not so artisan, but delicious nonetheless, are the triple X hot sausages, house-made, at the Lechi market in East Seattle. At less than six bucks a pound, they are criminal. They have a perfect heat to them, that intensifies when they are cooked. Seek them out.

                1. JuniorBalloon RE: seattlegem Oct 12, 2010 06:17 PM

                  I realize this is now an old post, but after trying to find good cured meats I have decided to make my own charcuterie. I'll be documenting my experience at my blog.


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