SaltBlade's Artisanal Chorizo is heavy with Pimenton de la Vera, this Spanish-style dry-cured salami is at home with Manchego, olives, and a glass of Tempranillo
Salt Blade was founded in 2013 by former software engineer Bob Blade. In the late 2000s, after working in IT for more than 10 years, Bob decided to leave the profession indefinitely in search of a more meaningful calling. With the support of his wife, he took the time to travel and to read books on all topics food-related. He didn't know what he would approach as his newest venture, but after 20 years of passionate cooking he knew he wanted to find something that involved the culinary arts.
The result is a delightful assortment of small batch charcuterie from locally-raised animals, a Seattle Farmer's Market favorite!