The Story

We started Apple City Salami in 2015, but our family’s ties to salami go back much further than that. Over 34 years ago, Tracy first learned how to make this unique style of salami from his father, Joseph Wauzynski. After years of making countless batches of salami around the holidays, gifting it to friends and family, and being asked time and time again if people could buy rolls from us; Tracy had a series of strange, vivid, dreams of four additional salami flavors, recipes and all. We couldn’t hold off any longer, we knew we had to do something with this.

The Product

Our salami is not a traditional, hard-aged salami. Apple City Salami is more along the lines of a summer sausage. A little meatier, with a slightly higher moisture content, and certainly more quickly produced than aged salami, which can often take three to four months, and in some cases, longer to age properly. Ours only takes two days of cold curing before smoking. Another thing that makes us stand out in the salami world is the fact that we use a combination of very lean pork and beef. We use as many local ingredients as we can, including Yakima Valley Honeycrisp apples and Rainier cherries, and Bale-Breaker Top Cutter Ale, uplifting the flavors and growers of the Yakima Valley is always a priority for us.