Cheese and Charcuterie · Barre, VT
Vermont Salumi
Umbrian-style salami and cured meats made in Barre, Vermont.
- Founded
- 2011
- Founded by
- Pete Colman
- Based in
- Barre, VT
Making it since
2011
Their story
Pete Colman was born in Italy and grew up on Cate Farm, one of Vermont's early organic farms. Summers with his father's family in Umbria gave him a love of prosciutto, and he went on to apprentice with Umbrian norcini, the region's master butchers.
He started Vermont Salumi in 2011 from his home, selling at farmers markets. The business moved to the Waitsfield Food Hub and then, in 2019, into its own production and aging facility in Barre, where Pete also runs a small market.
How it's made
Vermont Salumi starts with antibiotic-free, humanely raised, regionally produced meat. Pete keeps ingredients simple and uses the traditional methods he learned in Umbria, curing and aging the salumi in the Barre facility.
We make our products to be part of good conversations, reward you at the end of a hard day, and fuel your active life
Why we carry them
Vermont Salumi brings an Italian butcher's know-how to New England pork. We like it sliced thin on a board with a sharp cheddar.
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