Real food, simple food,   true food

Fresh, local ingredients with authentic, traditional recipes using old-world style methods - this has always been at our core.

The idea for "cured" you could say began with our "aha!" moment(s) in 2000 when we traveled to Italy in search of "real food, simple food, true food."  First, we found Italian gelato and sorbetto so pure and good that it was unbelievable (leading to opening Viadolce Gelato).  Second, we feasted on cured meats handmade in small Tuscan towns by expert curers using centuries old style techniques and recipes.  It was eye opening and we were immediately hooked.

In April 2008 we opened the doors for "cured" in a retail space that opened up below our restaurant, originally selling gourmet meat products made by outside sausage companies wanting to capture the same quality and feel as those specialty meat shops in Tuscany.  

Visconti's began in its Leavenworth location upstairs from the Leavenworth Brewery.  The building was originally designed to house giant tanks and brewing equipment for brewing craft beers for the Leavenworth Brewery, with viewing tanks on the street level and much of the production in the basement.  When the brewery decided to close its doors in 2002,  we saw an opportunity to fulfill the passion that ignited in Italy a few years earlier.  

We originally started with pancetta with quality that we couldn't find anywhere else and really wanted for our dishes in the restaurants.  By mastering the right blend of spice and salt-curing of bacon to bring out its own distinctive flavor, we hit the jackpot with a pancetta so flavorful it was to die for.  Excited with the success with our pancetta, from there we added other Italian meats such as salamino cacciatore, pepperoni, and capicola.

Inspired by the old world style techniques and recipes we found in Italy, we poured our passion into getting USDA permits and remodeling the basement to create all of our own hand crafted in-house salumi (the collective Italian name for meats cured through cooking, smoking or fermentation processes) - all in our new, top line facility with fermentation rooms, grinders, slicers, smokers, and freezers.

Not blind to the inherent Bavarian theme of our home town, Leavenworth, WA, it was natural to next add German cured meats - kantwurst (German sausage) and landjaeger (southern German meat stick and popular snack).

At the beginning, we weren't sure if any of this would fly - but as we continued forward, it just felt right - it clicked.  The right ideas, the right people, the right products. 

In 2012 we converted our old inefficient parking lot into the Leavenworth Sausage Garten.  It was a complete natural thing of course - outdoor seating with beers and brats in a Bavarian theme town setting.  We were able to cook up our best housemade sausages right here along with authentic German beers by Hofbrau and local brews (including the Leavenworth Brewery that moved its location to Olympia)

We now offer more than 30 varieties of award winning salami, sausages and jerkies...  we will see where it goes from here and it just keeps getting better.

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