Food & Gourmet Items
Vermont Salumi Salami Sampler * Donated by Vermont Salumi
- Item Number
- 293
- Estimated Value
- 44 USD
- Sold
- 45 USD to sseb7596e
The winning bid will go to FrontStream Global Fund (tax ID 26-3265577), a 501c3 nonprofit organization, which will send the donation to Starksboro Cooperative Preschool (tax ID 03-0259397) on behalf of the winner.
- Number of Bids
- 7 - Bid History
Item Description
This salami sampler contains:
2 units of Red Wine and Garlic pre-sliced large format salami: Simply seasoned with cracked pepper, red wine, and garlic. This salami is round, earthy, and studded with buttery, melt-in-your-mouth fat. Perfect for sandwiches, grab-and-go snacks, picnics, and charcuterie boards.
2 units of Smoked Paprika Salami: This salami is robust and spicy with paprika and ground red pepper balanced with a rich character from the fat, similar to Spanish chorizo or recipes from southern Italy.
2 units of Juniper Salami: Bright, clean, and reminiscent of northern italy’s alpine landscape where juniper is frequently used in curing and cooking.
2 unit of Fennel: This salami is approachable, aromatic, and sweet with a dusting of coarse-ground fennel seeds. Perfect for sandwiches, grab-and-go snacks, picnics, and charcuterie boards.
Shelf Stable - Store Long term inventory refrigerated for best quality.
5-6 month shelf life
Donated by Vermont Salumi
159 North Main Street, Barre, Vermont 05641
Contact: Info@VermontSalumi.com
About:
Peter Roscini Colman grew up on Cate Farm in Vermont, an idyllic setting that laid the foundation for his deep appreciation of quality, organic food. Summers spent in Umbria with his babbo’s family introduced him to the rich culinary traditions of Italy, where time-honored recipes were infused with love and care. Each meal was a celebration, and it was during these gatherings that Peter discovered his love for prosciutto—a love so profound that it fueled his desire to create it himself.
Driven by this passion, Peter sought the wisdom of the Norcini, the esteemed butchers of Umbria. Under the expert guidance of his Uncle Franco, he immersed himself in the centuries-old techniques of salumi-making. Every lesson in the craft deepened his respect for the art of curing meats and sharpened his skills. This journey from the lush landscapes of Vermont to the sun-kissed hills of Umbria would ultimately inspire him to establish Vermont Salumi—where innovative practices meet traditional craftsmanship, creating artisanal cured meats that honor both his heritage and the land he calls home.
Item Special Note
**All items may be picked up in Starksboro Village after the auction ends. Local delivery may be possible. Shipping will be available, but will incur extra fees.**
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