Seattle

classes: Cooking

5.0 (1)

Seamus Platt, a fourth-generation Seattleite, traded aprons for adventure after nearly 20 years in the restaurant industry. Drawn to the art of salumi after working in Michelin-starred kitchens, he transitioned from fine dining to old-world-style cured meats. With a grandfather who was a butcher in Seattle’s famed Pike Place Market, Seamus refined his craft alongside master butchers and Italian norcini—specialists in the art of salumi. His work has been embraced in Seattle, where innovation meets tradition, crafting stories in every savory slice while preserving history and technique.

As the founder of Norcino Salumi, Seamus brings this dedication to every cut. Norcino is a boutique salumi company committed to creating old-world-style cured meats from humanely raised animals in the Pacific Northwest. Prioritizing technique and tradition over profit and efficiency, Norcino proudly supports local agriculture and farms committed to humane, pasture-raised practices—ensuring that this dedication is reflected in every product. Featured in The Seattle Times and recognized as a runner-up for the StarChefs contest, Seamus is proud to share his journey with fellow food lovers. Join us as we pull back the curtain and share some of our production techniques!

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