“I sampled some Norcino salumi at the farm this summer. Seamus Platt’s lardo tastes fabulous: faintly herbaceous, a little sweet and delicately porcine. Supple slices of coppa revealed traces of mandarin orange, fennel and chili flakes.”
Providence Cicero, as featured in the Seattle Times.
Dished this little beauty for @starchefs and it was super fun! A very simple dish relying heavily on high quality ingredients. The Sherry vinegar is the star of the show here but I would never kick ham out of bed for makin crumbs.
— Seamus Platt
For wholesale inquiries: norcinosalumi@gmail.com
