January 22, 2020

Salumi’s Salami Song
Has a New Look, Name

Copywriter Chris Allen

Salumi has a new look but the same fantastic salami! This Seattle favorite has been tantalizing us with their cured meats and premium-quality ingredients from their longtime location near Pioneer Square for more than 20 years. If you’ve never had the chance to sample their excellent line of salami, now is your chance because we have several varieties of their 5-oz. sticks are on sale now for $6.98. That’s more than 50% off!

Longtime Salumi lovers have surely noticed a different name is now adorning their salami sticks. They’ve undertaken a bit of a rebrand, with colorful new packaging and a new label name: Coro.


Mole Coro by Salumi Salami

Mole Coro by Salumi Salami

The new name, which translated from Italian means “chorus,” is a nod to their signature collection of fine ingredients coming together to make something beautiful. It’s also an intentional move away from simply using the “Salumi” moniker because, as they say on their website, they “cannot presume to own the word salumi, the Italian word for cured meat. We all share the word.”

They’ve also recently moved a few blocks over to a bigger shop, where the lines will hopefully be a little less likely to snake around the block to get a sandwich!

If you’re a fan, there’s no reason to panic. The flavors, recipes and processes are still the same. And so is their reputation for making salami so impeccably good it had the late Anthony Bourdain revering their Seattle sandwich shop as “a holy place.” There’s no reason to think that’s changed in the slightest.


Finocchiona Coro by Salumi Salami

Finocchiona Coro by Salumi Salami

They still offer innovative flavors like mole with hints of cocoa, cinnamon and chipotle, and finocchiona with fennel, hints of curry and black pepper, all of which pair with a variety of wines, hard Italian cheeses, crackers, dried fruit. And wine. Did we say wine?

We’re Slurpin’ up Savings on Fresh Noodles

Lunar New Year will be celebrated on Saturday, Jan. 25, this year and I’ve been doing a fair amount of reading about different family-style eating traditions centered around hot pots. The idea of filling up a pot with savory mushrooms, tender bok choy and long, delicious noodles makes my mouth water. Unfortunately, I still haven’t procured a hot pot worthy to the challenge, but in the meantime, I can still enjoy delicious hot noodle dishes.


Featured Recipe: Spicy Malaysian Curry Noodles

Featured Recipe: Spicy Malaysian Curry Noodles

That’s because it’s the perfect time to snag our favorite fresh noodles from Wan Hua. Two packs for just 5 bucks! This sale only comes around once a year, so you know I’ll be stocking the freezer again. Each pack has enough noodles to serve four people, or two light meals for two people. Plus, they’re made right in Seattle. I don’t know if those warm tingles come from supporting a local business or the idea of slurping up some steaming hot noodles from a bowl of homemade broth. Either way, I’m happy.

With succulent shrimp, creamy coconut milk, and citrusy hints of lime and lemongrass, our Featured Recipe of the Week, Spicy Malaysian Curry Noodles, is a fun way to get all the flavor and texture you crave and experiment with this fantastic product.


Cheese Corner

Our very own cheese whiz, Shauna Howell, offers up a cheese worth discovering.

Marieke Jalapeño Gouda: If you love a little bit of subtle heat you’ll really love this traditional Gouda spiked with dried jalapeño seasoning. At first bite, this is simply a delicious, creamy Gouda. But wait for It … the heat hits the back of your tongue creating a finish that delish. Try it grated over nachos or baked potatoes along with the Marieke Bacon Gouda, which is also featured this month. Or simply cube it and snack along with your favorite IPA beer.

Chris Allen is a copywriter and assistant marketer with Town & Country Markets. He’s a former contributing editor, radio anchor and producer, and an Air Force veteran. He’s also mastered the art of chopping red onions with one hand while sipping a dry Tempranillo in the other.

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