Producer

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.

We recently received a Slow Food Snail of Approval for our commitment to sourcing humanely and
ethically raised animals exclusively from the Pacific Northwest. We only use pigs that are pastured or
forest raised on a GMO free diet that is breed specific and exclusive to heritage breeds. We purchase
spices from S.A. Milligan, the oldest spice importer in Washington State. We source our mushrooms from
local foragers who dry them for us. We have a deep dedication to supporting local agriculture.

We have a commitment to limited packaging and plastic use. We only support farms and agriculture within
the Pacific Northwest that follow humane, ethical guidelines. Our demographic/sales region will always be
within the Pacific Northwest to ensure our carbon footprint remains low