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.
Black Garlic is garlic which has been slowly fermented until amino acids undergo a Maillard reaction, altering formerly intense aromas and flavors into notes of roasted nuts and balsamic vinegar. Underground Meats slowly caramelizes their own in-house black garlic, which lends this hard pork salami an unmistakable umami character. Try it sliced thin and paired with a nutty sheep cheese and a 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 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.
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.
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.
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.
The traditional Italian hunter's salami made with a mixture of pasture-raised pork and Elk hunted around Driftless Provisions' hometown of Viroqua, Wisconsin. This Cacciatore is lightly seasoned in order to display the quality of the meat. An almost berry-like sweetness persists throughout this uniquely American take on an Italian classic.
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.
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.
A seasonal product, made once a year during the southern Indiana persimmon harvest, South Cider Salame is one of the more unique cured meats we’ve come across.
Indiana charcuterie company Smoking Goose has been a favorite of ours for a while now. This is their winter-themed salame, with free-range goose and pork from family farms, cider by Indianapolis’ New Day Craft, and local Indiana persimmons, seasoned with a warming spice blend. The pork and persimmon (both pulp and dried) contribute a dense, almost creamy texture to this salame. We’d pair this with soft-ripened bloomy or washed rind cheeses, bread and butter pickles, and chewy country-style loaves.
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.
Seattle Salumi artisans at Coro source global spices for their small-batch cures. Agrumi is bright and a little spicy, seasoned with coriander, a touch of chili, and some zippy orange zest. Ready to slice and snack, with no peeling or refrigeration required, these travel-sized salami are perfect for your next hike or picnic outing.
These travel-sized salami have a cult following - and for good reason. Woman-owned salumeria Coro does their small-batch curing just outside of Seattle using responsibly raised pork and globally-sourced spices. Their Mole salami is liberally seasoned with cocoa, cinnamon, and chipotle for a warming bit of spice.