404 Occidental Ave South, Seattle, WA 98104
Monday through Saturday 11am-3pm
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.
WHY DO WE NOW SELL UNDER THE CORO BY SALUMI LABEL?
As members of a broader community of cured meat artisans, we cannot presume to own the word Salumi, which is the Italian word for cured meats. We are one of many around the world that make salumi and dedicate ourselves to this craft. Not only should others be able to share in the celebrated word, we also believe it should be easy for our customers to find the product they love.
Why Coro? The Italian word for chorus, it is a celebration of the chorus of unique and non-traditional flavors we create in our cured meats and the chorus of voices at Salumi that come together to make it loved. We are two women and longtime friends surrounded by a team of people that share our passion for what we create.
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 our customers love.
Coro, the Italian word for chorus, is a metaphor for not only the chorus 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 pioneers 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.
Clara’s love affair with food and entrepreneurship began at age 14 when she ran her own empanada catering business in Argentina. Born to an Italian family who owned a large confection company, you could say that making good food has always been in her blood. Clara went on to apprentice with James Beard Award winner Joan Nathan, helping her with recipes and testing her cook books. After a short stint in fine dining that included some “kitchen confidential type” experiences, Clara turned her focus to her other passions–international affairs and business. She spent 2 years with the Peace Corps in Nicaragua, completed a business degree, worked in international finance at The Gates Foundation and completed a stint at Amazon in consumables. But her love of food and entrepreneurialism pulled her back to her roots. As a longtime Salumi fan, she jumped at the opportunity to become an owner in 2017 with her business partner Martinique Grigg.
Martinique Grigg is a lifelong cured meats devotee. Salumi was one of her first culinary adventures when she arrived in Seattle over a decade ago. With a background in business and a love of Italian meats, Martinique is thrilled to be the co-owner of Salumi with her business partner, Clara Veniard. Her past experiences as CEO of outdoor organization, The Mountaineers, and product manager at the east coast retail legend, LL Bean, may seem like an unconventional background for running an artisan food company. But these experiences trained her on how to create superior quality product and bring people together for shared experiences and real community–two traits that are core to Salumi.
Although the duo attended the same colleges, they never met until a chance encounter skiing on Mt. Baker. A lifelong friendship and business partnership was born. As fellow entrepreneurs and mothers with young families, Veniard and Grigg are no strangers to juggling multiple priorities. So in October 2017 they donned hairnets and immersed themselves in the world of grinds and fermentation. After 2 years of learning the trade, they gained a solid understanding of Salumi’s artisan process and delicious secrets.
Grigg and Veniard know that Salumi has always been a special alchemy of good food and good people; they also believe that cooking is about constant reinvention and evolution. As two females in the cured meats business, they understand what it’s like to push boundaries and be unexpected. With this in mind, the co-owners are taking the 20 year old company into the future with a new brand that they feel better expresses its essence–Coro by Salumi. Coro highlights the chorus of flavors that conspire to create a delicious, bold and tasty salami that is still grounded in the age-old art of Salumi making. Much like the partners themselves, Coro salumis will delight and surprise you. We can’t wait for you to try it.
CHIEF CURING OFFICER
"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."
"My favorite is Hot Sopressata salami"
"My favorite is Lemongrass."
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