Salt Blade is a Seattle-based artisan cured meat maker, sourcing local, sustainable ingredients to create small-batch classics from around the world.
They believe in direct support of sustainable farming practices. All of the meat they use comes from Olsen Farms in Colville, Washington. In addition to growing the finest potatoes in the Northwest, the Olsen family raises Berkshire, Duroc, and Tamworth pigs that feed on the barley that grows abundantly on their land. They also keep a herd of 100% grass-fed cows. Though not certified organic, they use only organic practices.
Once the meat arrives in Seattle, they aggressively lean it out and grind it, and then gently mix it with the carefully measured spices, fresh ingredients, and curing salts. Salt Blade hand stuff and hand link the salamis, as has been done for centuries. Fermentation takes place in a carefully controlled environment before the dry curing finishes in our curing chamber.
Visit Salt Blade's website to learn more!