A MODERN EXPRESSION OF A TIME HONORED ART FORM
For over 20 years Salumi has been making cured meats in Seattle by mixing old world techniques with modern thinking, new world flavors, and a belief that eating well is what we live for.
Coro by Salumi offers the same beloved recipes customers have enjoyed for years, each handcrafted using a unique combination of art, attention, skill, and patience. Our unconventional spices and innovative processes conspire to create new and unexpected flavors which delight with every bite.
WHAT MAKES US UNIQUE?
NEW WORLD FLAVORS:
Our bold and delicious spices mixed fresh by hand for every batch.
We use all-natural ingredients including thoughtfully sourced spices and humanely treated vegetarian-fed pork never treated with antibiotics.
EASY TO ENJOY:
Our work makes it easy for you to enjoy.
No instructions or peeling required.
INNOVATIVE CURING PROCESS:
We’ve developed our own unique stuffing and curing process that delivers the flavor, texture, and small batch products out customers love.
Coro, the Italian word for chorus, is a metaphor for not only the choruse of non-traditional flavors in our meats but also the chorus of voices at Salumi that come together to bring it to the world.
We are two women and longtime friends following in the footsteps of generations of pinoeers in American Salumi, including our founders Armandino and Marilyn Batali and their family Gina and Brian. We are surrounded by a team of people that share our passion for what we create. Each of us has brought a unique palate and imagination to Salumi, making it what it is today and what it will be tomorrow.
"I like the Classic salami on an SLT (Salami, lettuce and tomato, served with mayo)."
"Hot Sopressata is my favorite salami. My favorite is a grinder sandwich with hot sopressata, coppa, and ham served with aioli, lettuce, and vinegar and oil. And maybe a spicy pepper relish."
"My favorite salami is Mole. On a sandwich with fresh mozzarella is awesome. It’s the cookies ‘n cream of sandwiches."