Crafted with Passion
Peter Roscini Colman grew up on Cate Farm in Vermont, an idyllic setting that laid the foundation for his deep appreciation of quality, organic food. Summers spent in Umbria with his babbo’s family introduced him to the rich culinary traditions of Italy, where time-honored recipes were infused with love and care. Each meal was a celebration, and it was during these gatherings that Peter discovered his love for prosciutto—a love so profound that it fueled his desire to create it himself.
Driven by this passion, Peter sought the wisdom of the Norcini, the esteemed butchers of Umbria. Under the expert guidance of his Uncle Franco, he immersed himself in the centuries-old techniques of salumi-making. Every lesson in the craft deepened his respect for the art of curing meats and sharpened his skills. This journey from the lush landscapes of Vermont to the sun-kissed hills of Umbria would ultimately inspire him to establish Vermont Salumi—where innovative practices meet traditional craftsmanship, creating artisanal cured meats that honor both his heritage and the land he calls home.
Learn more about our products
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Learn more about our products ~
Salami,
A simple blend of high-quality meat and spices paired with traditional curing methods creates the perfect balance of flavor and texture. Great paired with your favorite cheese, sparkling cider, or your best friends.
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Seasoned with cracked pepper, red wine and garlic. This salami is well-rounded, earthy and studded with buttery fat.
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Our take on the classic Finocchiona, this salami is approachable, aromatic and sweet with a dusting of coarse-ground fennel seed
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This salami is robust, rich and spicy. Balancing paprika and ground red pepper with fat, similar to a Spanish chorizo.
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This bright flavor is reminiscent of northern Italy’s alpine landscape.
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100% Beef salami studded with caraway and smoked paprika, with a similar flavor to the German Landjaeger. We have a wonderful partnership with Boyden Beef on this project so it is both delicious and local.
These Salamis have a casing that should be peeled before eating. Simply run a knife down the casing and peel that off, then slice the salami to your preferred thickness.
This mold is crucial to protect the meat on the inside and develop wonderful flavors. The mold variety is similar to that which is found within cheese.
According to the USDA, ground pork should be cooked to a minimum internal temperature of 160°F using a food thermometer
Sausage,
A delicious blend of meats, spices, and other natural ingredients produce some of the most delicious, juicy, premium sausages available.
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A classic of Umbria, Italy, this flavor is straightforward and delicious. This can be included in any meal and compliment it beautifully.
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The “suit-and-tie” of sausages, a blend of coriander, fennel and a bit of red pepper. This incredible combination can be added and cooked into a sauce to elevate your meal.
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Earthy with a little cayenne kick. This blend of spices will heat up any dish from Tacos to Risotto and you'll be begging for a second serving.
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The familiar sweetness of maple is hard to beat. From breakfast to dinner this beautiful sweet sausage compliments any dish.
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The holy trinity: pork, rosemary, and red wine. A delicious blend which elevates any classic dish.
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Made with Fiddlehead IPA, this sausage is perfectly bright and hoppy. This juicy sausage is an incredible addition to any meal. Use me in a hoagie and impress everyone!
Whole Muscle Meats
Unlike salami and sausage, which are made from ground meat, whole muscle meats are made from your favorite entire muscles of the animal, which is how they are named.
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The vast majority of Italian salumi are made with pork, but beef eye of round is the star here. This ruby-red meat is nicely marbled and aged for 2 months with a touch of thyme, juniper, and black pepper.
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Lean, herbed pork loin aged for 2 months. Bright and clean flavors and shaves into slices with a dusky blush hue. Same cut as the Spanish Lomo. Lonza is the perfect combination of lean and fat with a smooth texture.
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This fat-laced salumi is 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 the deli-style Italian sandwich.
A great addition to sandwiches, charcuterie boards, or on their own. Our whole muscles line is fun and approachable for all.
Prosciutto Cotto
This Ham is naturally cured and full of flavor that will elevate any sandwich or charcuterie board to another level!
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Similar to its Prosciutto sibling above, this cut is cured with rosemary, sage and black pepper, providing an herbaceous, aromatic and complex flavor.
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Similar to its Prosciutto sibling above, this cut is cured with Maple providing a sweet, mouthwatering experience. Whether it's added to a breakfast sandwich or a traditional Cubano this will leave you asking for more!
This lineup is available through our network of retail distributors or through our Italian Market in Barre, VT.
