Salt Blade

Salt Blade is a small USDA-inspected salami processing business in Seattle. Bob Blade started the business in 2014 to pursue a career in his lifelong passion of food and to establish a company that reflects his ethical belief that our food should be sustainable and locally-sourced.

All the meat we use comes from Olsen Farms in Colville, WA. Their cows are 100% grass fed and their pigs feed on the barley and potato scraps from their farm and a neighbor’s farm. We offer 11 flavors that cover a wide range of styles and international influences.

Products

Urutan
Our spicy Balinese all-pork salami. Packed with galangal, ginger, garlic, chilis, and turmeric.

Tuscan Salami
Simplicity at its finest. Pork salami with toasted fennel seeds, garlic, red wine, and black pepper.

Sopressata
Another Italian classic: pork, white wine, red pepper flakes, and white pepper.

Pepperoni
A tribute to Americana, via Little Italy. As good on a cheese board as it is on pizza.

Genoa Salami
Our mild pork and beef salami seasoned with cardamom, garlic, and ginger.

Porcini and Sage Salami
Originally a fall seasonal, this earthy salami made with porcini mushrooms and sage has become a year-round staple.

Orange and Coriander Salami
Orange zest, toasted coriander seeds, and a hint of fresh rosemary make a bright and fresh tasting all-pork salami.

Saucisson Sec
Our French-country style salami is our most stripped-down offering. A hint of Applewood smoked salt and a light touch of garlic and black pepper allow the high quality pork from Olsen Farms to shine.

Chorizo
Heavy with Pimenton de la Vera, our Spanish-style dry-cured salami is at home with Manchego, olives, and a glass of Tempranillo.

Salame Picante
Our answer to the Calabrian classic uses locally grown chiles from Tonnemaker Farms. We use their Cherry Bomb, Aji Negro, and Cayenne to produce a balanced salami with a slow burn.

The Seattle Stick
Theo cocoa nibs and Caffe Vita coffee make this all-pork salami a celebration of responsible sourcing. Coffee and chocolate may sound like a strange additive to pork, but the end result has gathered a base of ardent supporters.