Sea: Locally made artisan cured meats

[seattlegem]

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

[JuniorBalloon]

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.

jb

[phinious]

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.

[zoogrrrl]

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.

[JuniorBalloon]

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.

Thanks,
jb

[staffstuff]

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

[Barry Foy]

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

[Papa Kip Chee]

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

[terrier]

Bavarian Meats does wholesale.

Also Hans' in Burien.

[MaggieSue]

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.

[dagrassroots]

I recommend Da Pino on Rainier

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Dapino Rogano Sausage
4225 Rainier Ave S, Seattle, WA

[ceester]

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.

[terryh]

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