Salt Blade

This is the kind of delivery we enjoy!

At Salt Blade, we love adding Urutan to our fried rice!

It was 5 years ago yesterday that we received our order of "demand celery free salami" tees! We have always believed that the use of celery salts in curing meat is both misleading to the public and misrepresenting the ingredients. Typically, "uncured" meats have higher amounts of residual nitrites than conventionally cured meat containing measured amounts of sodium nitrite.

After 10 years in business, we finally have a nitrite free solution that we can feel good about! We're working with a Spanish natural foods company to cure meats with a Mediterranean blend of fruit and spice extracts that eliminates the use of chemical preservatives when processing meats. The result is a truthful and transparently labeled salami with no residual nitrites (below the detection limit.)

Our classic flavors will be making a gradual transition into this new formulation over the next few months. We intend to transition our seasonal flavors into the new formulation in 2025.

Happy Mother's Day from Salt Blade!

Thank you, PDX! You didn't rain on us (much), you fed us delicious food, and you showed up with much love and support at the Good Food Mercantile and Awards Ceremony. We'll be dreaming of pizza from and Khao Man G*i from until we make that 3 hour drive down I-5 again. We miss you already!

We did it! Thank you @
Truffle Salami is a winner!

We're at the Good Food Awards ceremony tonight in Portland. Wish us luck!

We're ready to roll at the Mercantile!

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To celebrate Settende Mai, we made an aquavit salami! We started with Everett's aquavit and enhanced the aromatics with orange zest, caraway, and fennel.

We'll have it at our farmers markets this weekend, and it's available on our online store now. SKAL!

Pepperoni isn't just great for snacking on our enjoying on a pizza. It also makes a damn fine sandwich!

Opening day at Puyallup Farmers Market!

Chorizo on sale 20% off on our online store until 4/21. Use code CHORIZO at checkout.

We love cooking with chorizo. It's great with eggs, potatoes, black beans, any beans! It's great in paella or a nice quiche. For inspiration, here's our production manager Andy's recipe for risotto:

Chorizo and Sweet Corn Risotto
Serves 4

Ingredients
5 cups chicken stock
2 cups sweet corn (1.5 cups pureed, 1/2 cup as kernels)
1 1/2 Tbsp extra-virgin olive oil
1 cup onion, diced
1 Tbsp garlic, minced
1/2 cup chorizo, diced (plus additional slices for garnish)
1 1/2 cups Arborio rice, uncooked
1/4 tsp salt
1 Tbsp unsalted butter
1/2 tsp black pepper
4 oz Parmesan, grated
1/2 pint cherry tomatoes
1 Tbsp butter
1 Tbsp fresh oregano, chopped

Instructions
Bring stock to a simmer in a large saucepan with 1 cup of the pureed corn. Keep warm over low heat, but do not boil.
Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat.
Add onion; cook 5 minutes, stirring occasionally.
Add chorizo and garlic and cook for an additional minute.
Add the Arborio rice and salt, cook 1 minute, stirring frequently.
Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.
Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20-25 minutes.)
Remove pot from heat.
Stir in reserved remaining 1/2 cup corn puree, butter, black pepper, and parmesan.

Add a bit of olive oil to an additional pan and sear the cherry tomatoes and corn kernels briefly over high heat until blistered.
Top the risotto with the blistered tomatoes, oregano, and a few slices of chorizo.

New product alert! The UNNECESSARY! Salami! 100% plant based! Available today only, just $ 99.00 per stalk, I mean stick.

Happy Easter from Salt Blade! 🐰 🥕 🍾

Happy Daylight Savings!
Fresh out of the chamber....our Spring Lamb Salami with fenugreek, coriander, and chili.

If you haven't tried a pizza from , you're missing out. Go grab one of the finest pies in the city. It's made with sourdough crust using incredible local flour, and it's topped with (if we do say so ourselves) the best pepperoni available anywhere. Period.

Noon to 5 daily, also available by the slice.

There are some impressive display gardens at the Northwest Flower and Garden Show, but don't sleep on the "salami garden" at Booth 416! @

Come see us at the Northwest Flower and Garden show. We're running a Valentine's Day special to get your evening started properly. Booth 416,

We seem to be doing a lot of lately! Here's Andy's Gnocchi alla Carbonara with Salt Blade Sopressata. Looking good, chef! We love the way thick chunks of fried salami add texture and take flavors in new directions

For lunch today, a little more (or at least assembling with salami). This is a classic Saucisson Beurre sandwich. The Saucisson Sec is the supporting player to the star of the show: a hand-churned butter from Normandy. Together, they are a dream on a beautiful baguette!

Love is in the air! A charcuterie board is the perfect way to kick off a romantic evening, and our "Wine Lovers" three pack is the perfect way to get that board started off right ❤️ 😍

Time for more ! This time I used thinly-sliced Saucisson Sec instead of ham in a chicken cordon bleu. The kale also has Saucisson Sec (cut into thinker lardons) and some quick pickled shallots. It's finished off with a mustardy beurre blanc. All so delicious!

What's your favorite way to cook with Salt Blade?

We're thrilled to announce that our Tuscan Salami and Truffle Salami have each been selected as finalists in the 2024 Good Food Awards!

Sometimes you just need a fully loaded sopressata sandwich to enjoy with some football. Happy New Year's Eve, everyone!

Our favorite Seasonal three pack is now in limited supply! Get yours today!

www.saltblade.com

All orders over $75 ship for free ( within the US only)

Come out and see Salt Blade at the last of the Winter Farmer Markets!
Tacoma Proctor Farmers' Market University District Farmers Market Edmonds Farmers Market