Seamus Platt, a 4th generation Seattleite, traded aprons for adventure after close to 20 years in the restaurant industry. Drawn to the art of salumi after working in Michelin star kitchens, he journeyed from kitchen to old world style cured meats. Descended from a grandfather that was a butcher in the famed Pike Place Market, Seamus honed his craft working with master butchers and Italian norcini, the Italian name for a pork butcher specializing in the craft of salumi. 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. To accomplish this we vigorously support small regional agriculture and ethical farming methods, while staying true to old world methods and producing everything by hand (fatto al mano) We are proud to say we are a 2024 recipient of the Slow Food Snail of Approval in recognition of these efforts.

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