Armandino Batali opened Salumi in 1999, and overnight Seattle became ground zero for artisanal, American-made salami. When Jim was up north he’d stop by for lardo and guanciale, nearly impossible to find back then, and Armandino’s twists on classics like the curry-scented finocchiona, or the “mole” salami flavored with ancho and chipotle peppers. The retired Boeing engineer loved to show off the tiny closet he’d retrofitted to create the perfect temperature and humidity for transforming pork and salt.
Family members stepped in when Batali retired, but a few years ago a pair of food-loving working moms took over. Friends Clara Veniard and Martinique Grigg expanded into a new production space so they can make more salumi.
They use sustainably raised local pork and carefully sourced spices. The mole and finocchiona haven’t changed, but they’re following Armandino’s tradition of tweaking tradition with flavors like lemongrass.
Now you can get Seattle’s favorite salami at Wellspent Market. Coro by Salumi continues the passion project begun by Batali more than 20 years ago, making traditional Italian-style cured pork in the Pacific Northwest.
A great introduction to Coro’s salami-making ethos, their Classic Salami utilizes traditional flavors but dials them up, adding pungent ginger to the mix to really set things off. Great on a cheese plate, it adds unexpected depth to chopped salads, pasta dishes, and any number of sandwiches.
A modern classic and one of our favorites, Coro’s Mole Salami recipe dates to the company’s original incarnation as Salumi Seattle. The flavors here are dark, deep, and faintly smokey; try this on a baguette with soft cheese, arugula, and onion jam.
An aromatic twist on classic southern Italian flavors, Coro’s Agrumi adds fragrant cardamom to the traditional mix of citrus and chili. The result is a new school salami perfect for cheese plates, snacking, and (trust us) pizza.