Fotoeins Fotografie

location bifurcation, place & home
Salumi Artisan Cured Meats, Seattle, WA, USA,

My Seattle: Salumi’s succulent salami

17 February 2012, early into my year-long RTW.

I haven’t stepped foot in Seattle since 2003, and in that time I’ve learned about the joy that is Salumi.

Salumi Artisan Cured Meats is a well-known salumeria or Italian delicatessen, located in the Pioneer Square area of downtown Seattle. Salumi was established by Armandino Batali, retired Boeing engineer and father to renowned chef Mario Batali. The day-to-day operations are now run by various members of the Batali family.

A quick online-search shows that there have been many words written about Salumi. I can only add precious few, as it’s preferable to leave the descriptions to the following photos.


Menu, Salami, SeattleDaily menu for today, Salami, SeattleWall poster, Salumi, SeattleHanging meat, Salumi, SeattleLine to the counter, Salumi, SeattleLine to the counter, Salumi, SeattleOh the humble swine, Salumi, Seattle


Sticcole bread, Giuseppe bread, Salumi, SeattleAvailable sandwiches, Salumi, SeattleAvailable today, Salumi, SeattleAvailable today, Salumi, SeattleSandwich construction, Salumi, SeattleSandwich construction, Salumi, Seattle


End of the line, Salumi, SeattleBatali quality, Salumi, Seattle
Salami sandwich at Salumi in Seattle
The line continues, Salumi, Seattle

As a first-time visitor, the choices are overwhelming. I finally order a sandwich with Salumi salami, onions, peppers, mozzarella cheese, and Giuseppe bread, all of which are made in-house.

There are a couple of tables to seat at most 20 at any time. Most who come into Salumi make orders for takeout/takeaway.

Those seated at the table have hot sandwiches, either the porchetta or meatball sandwiches. I look at them with some envy, but I’m confident my choice will not fail me.

After taking my seat and smiling at the couple across from me, I dig into the sandwich.

First bite … commitment.

Second bite … passion.

Third bite … well, that was a lot like love.

It sounds simple yet somehow a little inane having to “write” them out loud. With every bite, every ingredient seems to blend in proper proportion. All of the ingredients speak to the hallmarks of making good food : love, passion, commitment.

If you’re in Seattle, head down to the salumeria, stand patiently in line with the queue that goes out the door. Once you’ve stepped inside and taken a bite, you’ll understand it is worth the wait.

I did not receive compensation for writing this content and I have no material connection to Salumi, the Batali family, or to the city of Seattle. I made the photos above in Seattle on 17 February 2012 with a Canon EOS450D and 4th-generation iPod Touch. This post appears on Fotoeins Frotografie as

3 Responses to “My Seattle: Salumi’s succulent salami”

  1. Christy @ Technosyncratic

    Ahhh, you’re making me hungry! As much as I’ve loved eating Thai food every day for the past few months, I can’t wait until we head to France next month. I’ve been missing good bread, good cheese, and good salami.

    Liked by 1 person

    • fotoeins

      Hi, Christy! If food posts make people hungry, then I feel I’ve done a decent job. 🙂 Well then, I’m looking forward to reading about your travels and food discoveries in France! I’ve not been to much of France, but I have been to Lyon, considered the gastronomical capital of the country. However, they do serve the offal, and from my perspective, it’s not awful – especially since my folks made sure my sister and I got to experience every bit of every animal we ate. 🙂 Thanks again for reading and commenting, Christy!


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