In Seattle's rain-kissed streets, Seamus Platt, a 4th generation Seattleite, traded aprons for adventure. Drawn to the art of salumi after working in Michelin star kitchens, he journeyed from kitchen to cured meats. Guided by a grandfather's path and the city's vibrant spirit, Seamus honed his craft working with master butchers and Italian norcini. Seattle embraced Platt's salumi: where innovation meets tradition, crafting stories in every savory slice, committed to preserving history and technique.

In the middle ages, pig butchers from Norcia, a small region in Italy, were renowned for their ability to slaughter, butcher, and fabricate animals into artisan delicacies. The norcini traveled the countryside, performing these sacred duties for any family, farmstead, or business in need. Today, these duties are divided with modern intervention - however, the spirit of the norcini stays alive and is preserved through artisan salumi production. Norcino is involved in every step of production, from breeding to slaughter, making the name very appropriate, and a callback to simpler times.

Terroir is a sense of time and place. Recipes can be replicated - but local flavors, ingredients, and climate will always create a product unique to time and place. Norcino’s goal is to create salumi that truly reflects the terroir of the Pacific Northwest and its bountiful offerings.

Be sure to sign up for our newsletter and follow our journey on IG.