Making Sausage with Vermont Salumi | Agriculture | Seven Days | Vermont's Independent Voice
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Making Sausage with Vermont Salumi 

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Ever wondered how a sausage gets from pig to casing? Alice heads to Vermont Salumi at Cate Farm in Plainfield to learn the process from salumiere Pete Colman.


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About The Author

Alice Levitt

Alice Levitt

Bio:
AAN award-winning food writer Alice Levitt is a fan of the exotic, the excellent and automats. She wrote for Seven Days 2007-2015.

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