Vermont Salumi is a deeply personal expression of craft, tradition, and place, an artisanal charcuterie producer that bridges the pastoral landscapes of Vermont with the centuries-old curing traditions of central Italy. Founded by Peter Roscini Colman, the company is rooted in a lifelong connection to food, family, and farming. Raised on Cate Farm in Vermont, Peter developed an early appreciation for organic agriculture and thoughtfully raised ingredients, while summers spent in Umbria, Italy, with his family immersed him in a culture where food is not just sustenance, but ritual, celebration, and identity.

It was in Umbria that Peter discovered his passion for salumi, particularly prosciutto, and began studying the craft under the guidance of skilled Norcini, traditional Italian butchers known for their mastery of cured meats. Mentored by his Uncle Franco, Peter learned the meticulous, time-honored techniques that define authentic salumi-making: careful butchery, precise seasoning, and the patient art of curing. These formative experiences shaped not only his technical skill, but his philosophy, one that values simplicity, integrity, and respect for both ingredient and process.

Vermont Salumi brings that philosophy back to the United States, producing small-batch, handcrafted cured meats that honor Italian tradition while embracing Vermont’s agricultural richness. The foundation of each product is straightforward yet exacting: high-quality meat, thoughtfully sourced spices, and traditional curing methods that allow flavor and texture to develop naturally over time. Nothing is rushed, nothing is unnecessary. The result is charcuterie that feels both rustic and refined, deeply savory, balanced, and expressive of its ingredients.

The curing process itself is central to Vermont Salumi’s identity. Hanging sausages slowly dry in carefully controlled environments, developing complexity, depth, and that signature firm-yet-tender texture that defines great salami. Each piece reflects patience and precision, carrying forward techniques that have been passed down for generations while adapting them to a new landscape and climate.

Beyond craftsmanship, Vermont Salumi embodies a sense of connection to land, to heritage, and to the shared experience of food. Their products are designed to be enjoyed simply: sliced and paired with cheese, bread, cider, or wine, bringing people together around the table just as Peter experienced in Italy. There is an intentional humility to the work, an understanding that when ingredients are respected and the process is honored, the result speaks for itself.

Vermont Salumi stands as a testament to the enduring power of tradition reimagined through a modern, place-driven lens. It is charcuterie that tells a story, of Vermont fields, Umbrian kitchens, and the quiet dedication required to turn simple ingredients into something truly memorable.