Vermont Salumi Starts Dry Curing | Food News | Seven Days | Vermont's Independent Voice

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Vermont Salumi Starts Dry Curing 

Side Dishes

Published March 20, 2013 at 7:35 a.m.


Plainfield’s Vermont Salumi has made a name for itself with handcrafted, locally sourced sausages. Late last year, salumiere Peter Colman debuted a line of bacon, too. On March 8, he finally began doing what he aimed to do with his company all along — dry curing — with the help of the new curing facility at Waitsfield’s Mad River Food Hub.

Once the state accepted Colman’s HACCP (hazard analysis and critical control points) plan, he set to work plying his trade on pork from Deer Run Farm in Danville and Vermont Whey Fed Pigs in Waitsfield.

In the temperature- and climate-controlled aging facility, Vermont Salumi is now curing its first specialties, including guanciale, capicola, lonza, pancetta and two different trial batches of salami. All consumers can do is wait for a taste.

“I’m guessing within three months, you’ll be seeing this stuff out in stores,” Colman says. Even then, Vermont’s first Italian-style dry-cured salumi will remain a limited commodity, at least for now. Look for it in stores where Vermont Salumi products are currently sold.

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About The Author

Alice Levitt

Alice Levitt

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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