Vermont Salumi

Responsibly-sourced and antibiotic-free meats made using minimal processing and small-batch artisanal production in Barre, VT since 2011.

Capocollo Pre-Sliced: This fat-laced salumi is from the back of the pig's neck, aged for 2 months and dusted with black pepper and coriander. With the smooth texture of prosciutto, but a more substantially fatty mouthfeel it's the cornerstone of a deli-style Italian sandwich. 3 oz.

Lonza Pre-Sliced:Lean, herbed pork loin aged for 2 months. Bright and clean flavors shaved into slices with a dusky blush hue. Same cut as Spanish Lomo, Lonza is the perfect combination of lean and fat with a smooth texture. 3 oz.

Juniper: This bright flavor is reminiscent of northern Italy’s alpine landscape and sips of Gin. 4 oz.

Fennel: A take on the classic finocchiona, this salami is approachable, aromatic and sweet with a dusting of coarse-ground fennel seed. 4oz.