Jason Price | Seattle, Wa

Management Consultant, Entrepreneur, Urban Farmer

link to home page of Jason Price Seattle

The Art of Charcuterie

The Calling...

The world of curing and preserving has always been a fascinating one to me and it's rising in popularity. Every time I step into a new market I see more pickled and fermented products from both near and far. The selection is growing and it's an exciting to see the diversity of value added product coming from farm to table. The challenge for me is that I don't like pickled stuff. I get it, and I understand the purposed and cultural significance of pickling things for preservation – but I don't like it. There, I said it.

However, I do like cured meats. And surprisingly there isn't a whole lot of local product available in Seattle when it comes to charcuterie and salumi. Of course, there is Salumi owned by the Batali family which is great. And both Chop and Olympic Provisions in Portland make excellent products. But there is room for more. I mention charcuterie and salumi separately because they are two different things. Charcuterie is the French style of preserving, curing or smoking meats. This includes terrines, pates, and most importantly – sausages. It is primarily focused on pork but also utilizes other animals including poultry and beef. Salumi, on the other hand, is the Italian style of salt curing meats usually by drying and aging. Think – pancetta, prosciutto, salami, coppa, bresaola, et al. I want to do both. They both require different skills and produce products with completely different flavor profiles.

Earlier this year I explored the opportunity to buy a local sausage making company focused on creating great sausage from local, sustainably raised animals. While that didn't pan out it invigorated my creative spirit around charcuterie and salumi and I've begun to both learn and develop my business plan for creating the next great artisan meat company in Seattle and the Pacific Northwest. I'll be writing more here about the process of recipe trialing and planning over the next several months. For better or worse, both charcuterie and salumi have different legal and regulatory requirements to keep them safe for human consumption. Therefore this is my challenge – to learn the tangled web of USDA regulations, Commercial Kitchen setup and HAACP plan writing. Oh, and that's all before good old fashioned marketing and sales! Keep following me here to learn about this fun and exciting journey.

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