Producer

I founded Norcino in the rain-kissed streets of Seattle, drawing on my pride as a 4th generation Seattleite. After honing my culinary skills in Michelin-starred kitchens, I was captivated by the art of salumi, transitioning from chef to salumiere. Guided by the legacy of my grandfather and the vibrant spirit of Seattle, I mastered his craft alongside esteemed butchers and Italian norcini. Norcino embodies the perfect blend of innovation and tradition, where every savory slice tells a story, reflecting a commitment to preserving both history and technique.

The norcini of Italy, known for their skill in turning pigs into artisan delicacies, have a rich tradition dating back to the Middle Ages. These talented butchers traveled to help families and farms, offering their specialized services. Although modern meat production has changed, the spirit of the norcini lives on in the artisanal salumi made at Norcino. We honor this tradition by involving norcini at every stage of production—from breeding to slaughter—maintaining a strong connection to these time-honored practices.

At Norcino, we embrace the idea of terroir, which reflects the unique flavors of our region. While recipes can be copied, the local ingredients and climate of the Pacific Northwest create salumi that is truly unique.