Skagit County chef makes cured meat the ‘Old World’ way

Seamus Platt, founder of Norcino Salumi, has studied techniques in Italy

By: Sophia Gates, Cascadia Daily News

Outlets: Cascadia Daily News

Published: January 20, 2026

Words: 1,311

Last Updated: 6 days, 20 hours ago

Body Text Preview

BURLINGTON — Of Seamus Platt’s three salami flavors, the Calabrese took the longest to perfect.

Calabrian chilis have a specific heat, he explained. “It just kind of dances on the back of your throat.” Platt wanted it spicy enough to taste the peppers, but not so spicy it hid the quality of the pork.

The dry-aging process added an extra layer of complication. Platt’s salami takes 40–60 days.

“It’s not like I’m …

Create a free account to access this story and more

Join Plucky Wire to access full stories, collaborate with newsrooms, and discover content from networks around the world.

Email Us