Vermont Salumi only sources pork raised on pasture without hormones or antibiotics. Everything is made in small batches by hand without the use of nitrates or preservatives.
Product description: A traditional coarse ground sausage from the Umbrian region of Italy. With bold red wine and garlic flavors, this is the epitome of sausage, straight-forward and delicious.
Story behind the name: At 6:30am, with the sun just rising over the Italian countryside, I’d awake with just enough time to grab a cappuccino and catch the bus to meet my butcher friends, where I’d spend the next eight hours honing my skills. This recipe, built on a centuries-old foundation of Umbrian tradition, is the essence of my apprenticeship.
Product description: The suit and tie of sausage. A clean cut blend of coriander, fennel and a touch of red pepper evoke years of Italian tradition to create this Vermont Salumi classic.
Story behind name: From my base in Perugia, I’d taken a quick field trip to nearby cities to broaden my understanding of Salumi. I was returning from Rome and reflecting on the day’s encounters. Three ingredients popped out: red pepper, fennel, and coriander. The result is Roma, a complex-but-sublime medley of meat and spice.
Product description: A Mexican style chorizo at its best. This sausage has loads of flavor, depth and cayenne punch. It’s Mariachi for your mouth!!!
Story behind the name: In Mexico’s Southern state of Oaxaca, there is a farmer’s market called Mercado Benito Juarez, in honor of the leader that helped transform the country into a nation state in the mid 19th Century. It was there that I first tasted true Mexican chorizo. The richness and depth of the sausage might not have reformed me politically, but it was an experience I won’t soon forget, and one I relive with every taste of Benito’s.
Product description: A pub style English banger, warm nutmeg and thyme tones are backed by Hill Farmstead’s aromatic Edward beer!
Story behind the name: Great Expectations is a result from a collaboration with Salt Café to develop a sausage for a menu inspired by the Victorian era. England’s famed bangers and mash seemed like the obvious starting point for flavors. While the name reflects the great Charles Dicken’s novel and the belief that great expectations should be the root of any sausage endeavor.