For all the impressive culinary offerings the Pacific Northwest dishes up, we don’t hear much about the charcuterie scene here. That’s a shame, because this region has become a major player in curing and smoking meats.
Salumi in Seattle, Viande in Portland and Oyama Sausage Company in Vancouver, B.C. are easily among the leaders in the field, producing some of the best venison, duck and veal pates, sausages and prosciutto in North America. (On your list of things to do before you die, try the duck prosciutto at Oyama on Granville Island.)
You can see their influence in restaurants too. In Portland, several chefs now cure or smoke their own meat. Here’s hoping more Seattle restaurants will pick up on the trend because many local foodies certainly have. Thanks to the Batali family of Salumi and many mom-and-pop sausage makers, a new generation of foodies are curing their own salamis and coppa at home. But how good are they?
Salumi wants to find out. The Pioneer Square restaurant will host a contest not only for professional chefs but also amateurs who want to showcase their cured lonza, coppa, prosciutto and salamis.
The Second Annual Salumi ”Salami Challenge” at the Festa Italiana will take place at the Seattle Center on Sept 27th and 28th. Check here for details.