Vermont Salumi is a direct manifestation of founder Peter Roscini Colman's experiences in life and passion for food. Born in the small Italian city of Assisi and raised in central Vermont on an organic vegetable farm, the production and consumption of healthy, sustainable food has been integral to his way of life. After 10 years in organic agriculture, five years in sales, and multiple apprenticeships with old world butchers in Italy, Peter created Vermont Salumi in Plainfield, VT. The result is the finest fresh sausage and dry cured salamis, a truly harmonious blend of centuries-old Italian tradition and the bounty of Vermont agriculture.
Sourced from pork farms in Vermont and Iowa, Vermont Saulmi products are packed in Vermont Packinghouse, a small operation in Springfield, Vermont with a mission statement of "making meat as it out to be." They emphasize a movement towards a decentralized and sustainable base of meat production as well as a respect for the humane treatment of animals. All pork used in the production of Vermont Salumi products is raised on conventional grain without the use of antibiotics. The Vermont pork comes from Cavendish Game Birds Farm - a producer specializing in gamebirds and heritage pork - and Champlain Valley Farm - the largest pork producer in Vermont, un by Ethan Gevry who has been raising hogs for Black River Meats since he was a teen. The Iowa Pork used in Vermont Salumi products is raised by family farms ranging in size from 2000-15,000 hogs per farm. Vermont Salumi's Salami and Spanish Chorizo are cured at the Mad River Food Hub.
