I’ve been dying to visit Salumi’s ever since I discovered that Mario Batali’s father, Armandino Batali, owns it. World famous chef, Mario Batali is a Seattle native with his own restaurants, cooking shows, cookbooks, and kitchenware line. This man does it all.
Balt and I stopped by Salumi’s for lunch. Balt had the roasted lamb sandwich and I opted for the prosciutto sandwich. Although I’m not a huge pork or lamb fan, I do enjoy these meats on a limited basis. But after my experience at Salumi’s, I’ve decided that I have to accept that I’m just not a meat lover.
The first bite of lamb was delicious, it was meaty but not too strong for my taste. But the second bite did me wrong. The lamb meat was super fatty and I almost gagged on the spot. We exposed the rest of the lamb meat and discovered more than half of it was fatty. So maybe I don’t mind lamb, but don’t care for fatty lamb? But isn’t Salumi’s known for their cured meats – the preparation? The taste? The quality? Is lamb supposed to be this fatty? Is it a sign of a well-fed lamb with translates to tastier meat? I don’t know.
My prosciutto sandwich was disappointing, too. Salumi’s prosciutto is saltier than I care for so I didn’t get far with my sandwich. The Roosevelt Whole Foods stocks a prosciutto that I love… it melts in your mouth. I love a slice with a touch of mustard on a piece of crusty bread. Whole Foods actually stock two types – the one I love is the less salty and sweeter option. You can chose how thin or thick you’d like them to slice your prosciutto. For individual pieces on bread, I have it sliced real thin but for cooking, I get thick slices.
I feel as though I’ve committed a sin because I don’t like Salumi’s meat. I may give them another try but it won’t be anytime soon. And I will have to go with a meat lover well versed in the meats cured at Salumi's.
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