Meat+Poultry - October 2020 - 80

C U R E D M E AT S

Five years ago, Clara
Veniard (left) and
Martinique Grigg were
looking for a new business
venture. Today, they are
co-owners of the newly
branded and expanded
Salumi Artisan Cured
Meats, now known as Coro.

In October 2017, the duo started immersing
themselves in the world of charcuterie -
learning all they could about the craft and the
business from the Batalis.
"We spent almost two years just learning
everything about the business. We learned
all about salumi making," Grigg said. "It was
wonderful getting to learn from them - to
really learn the craft. And then, they handed
the reins over to us completely."
Veniard and Grigg have been running the
company for almost two years.
"When Clara and I started, we knew very
little about salami making, but now four years
in, we might be in the top 0.5% of people in
our knowledge of salumi and charcuterie,"
Grigg added.

PRODUCTION EXPANSION
One of the first changes Grigg and Veniard
brought to the company after taking over in
2017, was relocating the deli to a new location
around the corner in December 2018. Then, the
year following, they opened a new production
facility in Kent, Wash., about 20 miles away.
Originally, production of the charcuterie was
done in the back room of the small deli shop in
approximately 2,000 square feet of space. With
the new facility, there is now five times more
space for production.
However, even with the growth,
the company is still focused on smallbatch production.
"What's been so exciting about our new
production plant is how we've been able to
create a facility that ensures consistency and

80

MEAT+ POULTRY | 10.20 | www.meatpoultry.com

allows us to make the highest quality salami
that you can get," Veniard said. "And at the
same time, we're maintaining our smallbatch production process. It's still a very
handcrafted process."
The new facility features new aging and
curing rooms to mimic those found in Europe.
"These are state-of-the-art rooms with huge
pieces of equipment that they use in Europe
to cure salami and other meats," Veniard said.
"The equipment helps ensure vigorous airflow.
It ensures the temperature is maintained,
that humidity is maintained. It gives us more
consistent high-quality product."
In addition, a few months ago, the
company achieved an excellent rating in
its SQF certification from the Safe Quality
Food Institute.
"I think it's a testament to what we've been
able to do in our new facility," Veniard said.
"I'm really proud of what we've done and what
everybody on the team has been able to do."
Coro employs 22 people - three at the
Salumi deli and the rest in the production
facility. The plant is open from 7 a.m. to 3 p.m.,
five days a week, but only produces product
two days a week. The other days are devoted
to cleaning, packaging, shipping and R&D.
"Part of the challenge with our new facility
was figuring out how to incorporate our
proprietary process and preserve our artisan
small-batch process at the same time," Veniard
said. "We use a slow-aging and fermenting
technique, which is why we don't make
product every day."
After pork is cut in the first step of the
production process, it is ground and mixed
with spices. Then it is put into casings and
placed in a fermenting chamber. Depending
on the product, it could remain in the chamber
for 24 to 48 hours. After that, it's moved
to the aging room. Some of the company's
whole-muscle products like coppa, culatello,
guanciale and pancetta age from two to
nine months.
"We're one of the few companies in the
nation that make a culatello, which is like
the heart of the prosciutto that gets aged for
almost eight to nine months," Grigg said.

NEW LOCATION, NEW LOOK
The production facility wasn't the only thing
that got a makeover when Grigg and Veniard


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Meat+Poultry - October 2020

Table of Contents for the Digital Edition of Meat+Poultry - October 2020

Meat+Poultry - October 2020 - 1
Meat+Poultry - October 2020 - VDG - 1
Meat+Poultry - October 2020 - VDG - 2
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