I like cured meats as much (well, probably more) as the next guy. But two salamis have really stood out over the past few years.
Olympic Provisions (Portland, OR) Loukanika (pork with cumin and orange peel), ground with such delicious large fat pockets, moist and buttery without being at all oily.
And the Salumi (Seattle) Finocchiona (with fennel and a little curry), which sadly I haven’t been able to find in California.