INTENTIONAL INGREDIENTS: Great food is made with great ingredients. We use only all-natural ingredients, ethically sourced. Our vegetarian-fed pork is American Humane certified and never, ever treated with antibiotics. We use only the highest quality spices and hand mix them in small batches. EASY TO ENJOY: We put the work in so you don’t have to. There are no instructions needed, no peeling required for any of our salamis. Our sliced packs are perfectly sized for your favorite cracker and perfectly portioned for your favorite charcuterie board. Just open and enjoy. INNOVATIVE PROCESS: At Coro, we’ve developed our own unique slow-aging process that delivers the quality, texture and unique flavor our customers love. We start with ethically sourced pork and fat then use our proprietary double-grind technique so we get just the right proportion of fat and meat. Next, we slowly and carefully mix to ensure the right marbling and texture, carefully adding fresh and intentionally sourced spices in small batches along the way. Then the magic. We use our own culture and all-natural curing agent made from celery salt methodically stuffing and hanging, by hand, on our racks. The racks are moved to our state-of-the-art curing rooms which ensure an exact humidity and temperature. Here our meats ferment and age slowly, because slow food is better food. Once the salami is ready to eat, we pre-peel the casings by hand so you don’t have to mess with them, then vacuum seal the salamis to ensure optimal freshness and shelf life. SUSTAINABLE WORKPLACE AND ENVIRONMENTAL PRACTICES: It’s important to us that we take good care of the people and places that give us so much. For us it’s a journey not a destination, and we’re constantly working to do even better. Coro is committed to fair labor practices that pay a living wage and create a safe workplace, free from intimidation and discrimination, providing a workplace that’s fulfilling for everyone. Together, we work to care for our environment by partnering with our suppliers to source sustainable ingredients, implementing efficient production processes that result in minimal waste, reducing our carbon footprint, and prioritizing sustainable packaging.
We'd be lying if we said we didn't enjoy a simple cheese and cracker plate any less than the next person. But every once and a while, we love pullin' out the stops and creating a charcuterie board that is as beautiful to look at as it is to eat. These days you can make pretty much anything into a great looking spread, but with so much out there we wanted to share Salumi Deli's top tips when creating a charcuterie board that stuns and syncopates like your favorite jazz tune.
Charcuterie, what does it mean anyways?
Though many assume that we'd be talking about charcuterie from an Italian perspective, it's actually derived from a french word, describing shops selling different portions of cured meats. It may be popping up all over your Instagram and TikTok feeds as of late, but the truth is it's been around, well, a long time.
The key to charcuterie is balance. The balance of flavors and colors. So where should we start? Head chef of Salumi, Chris Barton, says we can look at it by concentrating on these few things:
You want every board to have four main components in some fashion: salt, fat, acid, and heat (or spice). Given that framework there’s essentially an infinite number of combinations one can use.
Let's not forget about textures as well: I usually like to have something crunchy, something softer, and something more in the geleé range like a jam or mustard or marmalade or mostarda
If you're working on your first charcuterie board and you're not sure where to start, keep it simple. Start with one of our Sliced Packs to take out the work of cutting the salami, and pair with a few fruits, cheeses and something a little crunchy as well.
CLARA AND MARTINIQUE’S STORY
CLARA VENIARD 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 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 Coro.
Meaningful Marketplace Podcast
Salumi is Italian for deli meats. And Coro is Italian for chorus. Put 'em together and have Coro, a restaurant and deli offering the most fabulous cured meats. Using the old world methods, new world thinking and new world spices, Martinique Grigg and Clara Veniard picked up the tradition in Seattle begun by Armandino and Marilyn Batali and have grown it to the stellar establishment it has become. Part of the incentive was to show that two women and also mothers could start and grow a specialty food business, and they have succeeded. Their philosophy is that good food is what we live for and they have done so much to share that philosophy with others. Salumi is an art, not a science. It is practiced differently in different parts of Italy, and the founder Armandino learned his technique from a certain area in Italy and brought it to Seattle. In taking over the business, Martinique and Clara were nervous about changing an institution without losing the magic that made it famous, but gradually they learned the formula for keeping a beloved name alive while updating it and keeping it going.
"Masoni and Marshall the meaningful Marketplace" with your hosts Sarah Masoni and Sarah Marshall We record the "the Meaningful Marketplace" inside NedSpace in the Bigfoot Podcast Studio in beautiful downtown Portland.
Audio engineer, mixer and podcast editor is Allon Beausoleil Show logo was designed by Anton Kimball of Kimball Design Website was designed by Cameron Grimes Production assistant is Chelsea Lancaster
10% of gross revenue at Startup Radio Network goes to support women entrepreneurs in developing countries thru kiva.org/lender/markgrimes
Listen to the "Masoni and Marshall the meaningful marketplace" live on-air every Friday at 9:00am pacific time on Startup Radio Network at startupradionetwork.com