A beautifully marbled and flavorful salami from Agricola farm in Panton, Vermont. Monti Verdi's Salame Classico is inspired by the classic Piedmontese Salami that farmer Stefano Pinna grew up with. A simple salami with Herbal flavors and a soft mineral undertone that highlights the exceptional quality of Monti Verdi's heritage breed pork.
Underground Meats slowly caramelizes their own garlic in-house to produce the intense and aromatic black garlic that gives this pork salami its unmistakable umami character. Try it sliced thin and paired with a Basque sheep cheese and glass of Txakolina for a unique and delicious experience.
Babette's table is a labor of love created by french trained chacutier Erika Lynch, who applies her craft to pasture-raised pork sourced exclusively from Vermont and New Hampshire. Her Saucisson is delicately spiced with a truly unique texture that reflects Erika's technique. Perfect alongside any cheeseboard.
Babette's table is a labor of love created by french trained chacutier Erika Lynch, who applies her craft to pasture-raised pork sourced exclusively from Vermont and New Hampshire. Her Finocchiona is delicately spiced with a bright flavor and a supple texture that reflects Erika's technique. Fantastic alongside flavorful northern Italian cheeses like Fontina and Pecorinos.
Monti Verdi Salumi was started in 2019 by Agricola Farm in Panton, Vermont with the intention of merging authentic Northern Italian flavors with ethical and sustainable farming practices. This 'Aromatico' salami is seasoned with fennel and smokey paprika. Enjoy with a glass of Italian Chardonnay and a sliver of Parmigiano Cravero to really feel the warmth!
A classic Calabrese style Salami made in Panton, Vermont by the Artisans at Monti Verdi Salami. This particular recipe was inspired by the Salami made by a friend's Southern Italian grandmother. Full-bodied and rich with an almost olivey note, Best enjoyed with a fruity southern Italian Red.
A delicious mixture of Pork & Venison from the Driftless region of Wisconsin. This is a distinctly midwestern take on the Italian classic with an aromatic mix of toasted fennel seed, red wine & chili flake. Perfect with a snackable sheep's milk cheese and a chillable red wine.
A bold take on a classic Italian salami. Made simply with humanely raised pork, red chilis and fennel, this salami is a perfect companion to robiolas and fresh sheep's milk cheeses.
Monti Verdi's pasture raised pork and a cure centered around warming spices makes for a perfect winter salami. Rich and well-marbled with just a hint of nuttiness. Pair up with a bit of alpine cheese for a perfect après ski treat.
Babette's table is a labor of love created by french trained chacutier Erika Lynch, who applies her craft to pasture-raised pork sourced exclusively from Vermont and New Hampshire. Her Sopressata has a subtle heat that makes it the perfect way to add a little spice to your next cheese plate.
A new salami from Driftless in Wisconsin that take's its inspiration from a classic Greek style. Cumin and oregano are prominent in the blend, resulting in a earthy and nuanced flavor that's calling out for a fruity red wine and sheep's milk cheese.
Putting a spin on a classic German style salami, Driftless Provisions uses a mix of American bison and pork from locally raised Berkshire hogs. Traditionally spiced with caraway, garlic and black pepper to amp the earthy nature of wild game. Best when sliced alongside your favorite bottle of Domaine Ostertag’s pinot noir.
Responsibly-raised heritage Duroc pork is seasoned with nutmeg, lemon peel, garlic, pepper, and clove before being cold-smoked over applewood and hickory. Rust Belt is a welcome addition to any cheeseboard or patio sit-down. Plays well with alpine cheeses and pepper jelly.
Underground Meats Wisco Old Fashioned pays homage to Wisconsin’s love of the Brandy Old Fashioned cocktail. This sweet and lively salami is made with the classic ingredients of an Old Fashioned: aromatic spices, orange, and cherry.
