Vermont Salumi, Dry Cured Salamis, and Pre Sliced Salume
At DeBragga, New York’s Butcher, we are always on the lookout for excellent producers of great meats and poultry . Recently, we discovered a small artisanal producer of salumi in Vermont that we adore. Vermont Salumi. Vermont salumi produces a small range of exquisite dry cured meats.
They prioritize clarity of flavor, rooted in Italian tradition and the classic salumificio. They're based on simple ingredients and time-honored craftsmanship.
Using only fresh antibiotic free pork and spices in all-natural casings, Vermont salumi dry cured salamis are truly exquisite.
The sliced packs feature whole muscle recipes made in a traditional manner with clean meats and ingredients. The Capicollo and Lonza are from Antibiotic free Duroc pork and the Bresaola is from the eye round of Beef.
Pre-sliced very thin, ideal accompaniment to any cured meat platters.
3 oz pack easily serves 4 people.