The Salumi situation is getting out of control. Yesterday I walked by

Published 7:00 am Friday, July 18, 2008

The Salumi situation is getting out of control. Yesterday I walked by at 1:30 p.m. — well past lunchtime — there was at least a 40-minute line out the door. Today — yes, I know it’s a Friday in July — I figured by 2:40 p.m., I could be in-and-out. Nope. Line was even longer. So, I’m taking matters into my own hands. Starting this evening, when I remove three pounds of cured pork belly my fridge, I’ll be curing my own meat. I don’t expect it to be great. (How bad can you screw this stuff up, eh?) But, it’s a start. Someday there will be salami. Maybe even prosciutto. Maybe I’ll even enter the Third Annual Salumi Curing Contest. I’m sure I’m too late to get anything started for the Secon Annual, going down in September during Festa Italiana. But you can bet I’ll be there taking notes, tasting, and doing my best to convince one of the winners to opening up shop. I’m tired of planning my days around the line at Salumi. Will Seattle’s Next Salumist please stand up!