Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
creepygirl

Deli Meats in Seattle (besides Salumi)?

Recommended Posts

Occasionally we'll decide on the spur of the moment to have cured meats, cheese, and bread for dinner. So if we decide this on a Wednesday night or a Saturday afternoon, obviously we can't go to Salumi for meat.

I've been to DeLaurenti's, but wasn't particularly thrilled with what I got (mortadella and cappacola, if I remember correctly). Also, DeLaurenti sells meats from Salumi at a huge markup (something like $30 per pound for lamb prosciutto) which makes me wonder how much they're marking up everything else in the store. What are some other alternatives?

Share this post


Link to post
Share on other sites

What about the german deli on Roosevelt at about 50th. The Continental Store?


If we aren't supposed to eat animals, why are they made of meat?

Share this post


Link to post
Share on other sites

Delaurenti's in the market... cause they're in the market they're open every day? maybe closed sundays? They actually carry a selection of meats from Salumi, and a famed NYC producer... Btw, they have great sandwiches at reasonable prices in their cafe section.


Edited by tonguesandwich (log)

Share this post


Link to post
Share on other sites

PFI is right near Salumi, so that might work if you get there and then discover it's closed. I've never bought cured meat there, but the cheese selection and prices are reasonable, so I would assume that it's similar for the meat.

Share this post


Link to post
Share on other sites
What about the german deli on Roosevelt at about 50th.  The Continental Store?

That place is unfortunately gone.

What about Whole Foods? They are now carrying stuff from Golden Farms, and IMHO, the mortadella ROCKS. I also like the cappacolas they make, both a spicy one and a black pepper one. The salamis I'm have from there are just, eh. But I haven't tried all of them. My fave for dry wine salami is the Molinari, and you can find that one at Met Markets and I think at QFC.


Born Free, Now Expensive

Share this post


Link to post
Share on other sites
Delaurenti's in the market... cause they're  in the market they're  open every day? maybe closed sundays?  They actually carry a selection of meats from  Salumi, and a famed NYC producer...  Btw, they have great sandwiches at reasonable prices in their cafe section.

They are open Sundays; I was just there today. (Don and Joe's, the butcher, is closed on Sundays.) I've enjoyed the sandwiches too.


Hungry Monkey May 2009

Share this post


Link to post
Share on other sites

creepy girl,

i like the finnochiona (too many n's?) from Met Market. they have great cheese too. i second the rec for molinari as well. the other benefit (IMO) to WF &/or met market is the pickle/olive situation. i am a big fan of cornichon and olives with my cheese. none of the meat is as great as salumi, but it definitely enables the graze whenever.


from overheard in new york:

Kid #1: Paper beats rock. BAM! Your rock is blowed up!

Kid #2: "Bam" doesn't blow up, "bam" makes it spicy. Now I got a SPICY ROCK! You can't defeat that!

--6 Train

Share this post


Link to post
Share on other sites
What about the german deli on Roosevelt at about 50th.  The Continental Store?

That place is unfortunately gone.

Actually, it's not gone, just moved a couple of blocks north to this address:

Continental Store, Inc.

5200 Roosevelt Way N.E.

Seattle, WA

(206) 523 0606

Jan


Jan

Seattle, WA

"But there's tacos, Randy. You know how I feel about tacos. It's the only food shaped like a smile....A beef smile."

--Earl (Jason Lee), from "My Name is Earl", Episode: South of the Border Part Uno, Season 2

Share this post


Link to post
Share on other sites

i'll add another endorsement for De Laurenti. they carry the Alps prosciutto and soppressata (made in NYC), which is just about the only non-Salumi cured meat i've seen Salumi carry. (Alps doesn't really need Armandino's vote of approval, but given some folks' Salumiphilia, it can't hurt.)

some of the Whole Foods meats i've had were so bad as to be almost inedible. also, i've seen them misspell San Daniele. at $25/pound, you damn well better know how to spell what you're selling me.

Share this post


Link to post
Share on other sites
Occasionally we'll decide on the spur of the moment to have cured meats, cheese, and bread for dinner.  So if we decide this on a Wednesday night or a Saturday afternoon, obviously we can't go to Salumi for meat. 

I've been to DeLaurenti's, but wasn't particularly thrilled with what I got (mortadella and cappacola, if I remember correctly). Also, DeLaurenti sells meats from Salumi at a huge markup (something like $30 per pound for lamb prosciutto) which makes me wonder how much they're marking up everything else in the store.  What are some other alternatives?

Heh. Noting that you did say you'd already checked out DeLaurenti's ... :smile:

How about Borracchini's down on Rainier Ave.? I confess that I have not personally tried any of their cured meats, nor have any idea who makes them (when I lived in Seattle I mainly went there to get cakes--their carrot cake is IMO to die for). But I do recall their deli department doing a land-office business whenever I went in there.

Share this post


Link to post
Share on other sites

I hate to be the one to suggest this - but Trader Joe's carries some of the same stuff as PFI - and has much better hours. Not a great selection - but some okay stuff.

Share this post


Link to post
Share on other sites

Besides Salumi, where can I find the best deli meats/cold cuts in Seattle? I am looking for more than what you typically find at QFC or Safeway. I would like to find German bologna and Cotto and other meats for a friend's hoagie party.

I don't have a car and live in Wallingford, so the closer to me the better.


Edited by elswinger (log)

"Homer, he's out of control. He gave me a bad review. So my friend put a horse head on the bed. He ate the head and gave it a bad review! True Story." Luigi, The Simpsons

Share this post


Link to post
Share on other sites
Besides Salumi, where can I find the best deli meats/cold cuts in Seattle?  I am looking for more than what you typically find at QFC or Safeway.  I would like to find German bologna and Cotto and other meats for a friend's hoagie party. 

I don't have a car and live in Wallingford, so the closer to me the better.

Try either DeLaurenti's in Pike Place Market or

Cascioppo Brothers in Crown Hill

2364 NW 80th St

Seattle, WA 98117

(206) 784-6121

Miulang


Edited by miulang (log)

Share this post


Link to post
Share on other sites

Continental Store on Roosevelt in the U-District might have some interesting things. Da Pino in Columbia City isn't close, but worth visiting. Also, Bella Cosa and Whole Foods carry Fra'Mani. Yummy.

Share this post


Link to post
Share on other sites

Bavarian Meats at Pike Place Market. Favorite with my daughter.

elswinger, in the other thread you said you only found Oscar Mayer and Kroger at QFC. Did you try the deli case? The Broadway QFC where we shop has Boar's Head and some other meats that are much better than what you find in the packages.


Hungry Monkey May 2009

Share this post


Link to post
Share on other sites

Try the new Meridian Market in Tangletown. I can't remember what brands they carry but I guarantee they will be better than what QFC has to offer.


Practice Random Acts of Toasting

Share this post


Link to post
Share on other sites

Try the QFC down at U-Village, Central Market also has a pretty decent deli counter. Easy access on the 44 is Ballard Market and perhaps the Other Coast Cafe will sell you just meat and cheese.

Rocky

Share this post


Link to post
Share on other sites
Porcella is Awesome!  :biggrin:

Their cold cut plate is good, but we got gypped out of the bread that was supposed to come with it (didn't notice until we were at Meydenbauer Park, though, and it was too much of a hassle to go back and ask for it). But the gaufrettes are indeed awesome.

Miulang

Share this post


Link to post
Share on other sites
Bavarian Meats at Pike Place Market. Favorite with my daughter.

elswinger, in the other thread you said you only found Oscar Mayer and Kroger at QFC. Did you try the deli case? The Broadway QFC where we shop has Boar's Head and some other meats that are much better than what you find in the packages.

Unfortunately I shop at the QFC on 45th in Wallingford, which might be the worst QFC there is. I should just take the bus down to the Market. I didn't realize that the place on Roosevelt was still open.


"Homer, he's out of control. He gave me a bad review. So my friend put a horse head on the bed. He ate the head and gave it a bad review! True Story." Luigi, The Simpsons

Share this post


Link to post
Share on other sites

I'm a vegetarian so I'm perhaps not the best source for this, but doesn't the little market across from the Wallingford QFC that sells parmesan and olive oil and tupelo honey carry some Italian cured meats?

I'm spacing out on the name of her shop... maybe Bella Cosa. It's directly across from Chocolati.

Edited... oh, someone else did point that out. Nevermind, move along then...

Bavarian Meats at Pike Place Market. Favorite with my daughter.

elswinger, in the other thread you said you only found Oscar Mayer and Kroger at QFC. Did you try the deli case? The Broadway QFC where we shop has Boar's Head and some other meats that are much better than what you find in the packages.

Unfortunately I shop at the QFC on 45th in Wallingford, which might be the worst QFC there is. I should just take the bus down to the Market. I didn't realize that the place on Roosevelt was still open.


Edited by JasonTrue (log)

Jason Truesdell

Blog: Pursuing My Passions

Take me to your ryokan, please

Share this post


Link to post
Share on other sites

if you want to come to the Tacoma area I will tell you about three places I know that would be a real treat for a deli meat/cheese/bickles/mustards/bread lover!!!

ps the prices, real ethnicity and the variety are worth the trip!

one is a German deli with a bakery and the other 2 are Eastern European markets

One I have not visited in a while and will this week in case you want to come this way...

the truth is ..any excuse to visit these markets they all have great cheese, meat and bread!!! along with stuff you find no where else at such good prices!!!

let me know and I will post where they are ..one I can not give you the name of because I can not read it ..I think it is in Ukranain


Edited by hummingbirdkiss (log)

why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

Share this post


Link to post
Share on other sites

Now that we've bravely ventured outside the Seattle city limits...

Hans' Sausage & Deli in Burien is a great German deli, offering a mix of stuff made in-house and imported from the Vaterland.


Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.

- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

Share this post


Link to post
Share on other sites

Oh yeah - North on Aurora, before Edmonds somewhere, is another "European" Deli - very eastern European. Some crazy meats and sausages, those charming and occasionally good fancifully wrapped chocolates from Russia and elsewhere, blinzes, videos...It's on the East side of the street - a little strip mall oriented perpendicula to the street, mainly facing south. Vague enough?

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Grishna
      Coppa is a classic italian delicacy of matured cured meat. Not as widely known as prosciutto and, in my opinion, not  justifiably. The curing time takes weeks, as it should
      for a well matured and multilayered flavour. Good things come to those who wait, but while you do, why not treat yourself to a quick fix  of cooked coppa? Here is what I do:
      Salt the meat in 2% dry rub (nitrate salt and regular salt 50/50) in a vacuum bag for 5 days; Rub dry herbs and spices (whatever comes to mind). The meat will be sticky, so it's easy; Cook on rack above a tray in the oven on fan setting at 80 celcius to internal temperature 67 celsius.  This will take a couple of hours. When internal temperature reaches 60 -ish I add some boiling water in the tray to speed up the heat delivery; Cool in the fridge overnight; Enjoy. This is a seriously moreish ham.
       
       
         
    • By devinp
      I just finished curing my first lomo, and all looks/smells/tastes great except a couple sections inside the lomo that could be black mold?  I kept the exterior clean from mold (I had mostly white and some green pop up during curing, but wiped with vinegar to keep clean).  This picture shows one of those spots closer to the edge in the fat, but there was a second near the middle of the loin that I cutout already.  Unless I find more substantial sections, I think I'm good just cutting away those parts, but would love second opinions..  Thanks.
       

    • By CarsonWyler
      I'm looking for guanciale, preferably in the Sonoma County area but am willing to travel a bit or order online if necessary. Any ideas?
    • By Glen
      Looking to learn and ask questions about home curing meats.  I have an 11 lb batch of genoa salami going and it is my first batch.  Worried about the PH level not dropping as needed.  Need some advice.   I followed the Marianski recipe exactly.  I have a pH meter and the starting point was 6.15pH which I thought was unusually high.  2.5 months in, I am about 73% of starting weight yet my pH is only 5.88pH.  My curing chamber is consistently at 57deg. F. /80% humidity.  My pH tester seems calibrated properly using the calibration solutions.  I am using the meat probe adapter and just sticking it in the salami until the tip is submerged etc...Thanks in advance for any suggestions or reassurances. 
       
      Glen

    • By liuzhou
      It is possibly not well-known that China has some wonderful hams, up there with the best that Spain can offer. This lack of wide -knowledge, at least in the USA, is mainly down to regulations forbidding their importation. However, for travellers to China and those in  places with less restrictive policies, here are some of the best.
       
      This article from the WSJ is a good introduction to one of the best - Xuanwei Ham 宣威火腿  (xuān wēi huǒ tuǐ) from Yunnan province.
      This Ingredient Makes Everything Better
      I can usually obtain Xuanwei ham here around the Chinese New Year/Spring Festival, but I also have a good friend who lives in Yunnan who sends me regular supplies. The article compares it very favourably with jamon iberico, a sentiment with which I heartily agree.



      Xuanwei Ham
       

      Xuanwei Ham
       
      more coming soon.
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...