Of all of the noble professions in the culinary world, the one of salumist is certainly a rarity in the U.S. But that didn’t deter Elias Cairo, who decided he wanted to fabricate "the best cured meats around" - among them, a dozen different types of dried salami, including the award-winning Saucisson d'Arles - on the second floor of a converted cereal mill in Portland's Warehouse District. (Salumi Artisan Cured Meats, in Seattle, is the other.) If you make it through the charcuterie course and still have an appetite, they offer a menu of gastropub-style fare like a roasted chicken thigh with shallots, cream and cremini mushrooms.