Peter Roscini Colman’s childhood sounds pretty wonderful. He grew up on Cate Farm, a pioneer in Vermont’s organic movement, and spent summers in Umbria staying with family. There, he ate lots of prosciutto and he fell deeply in love with cured meats, later learning the techniques of salami making through apprenticeships with the famed butchers of Umbria. He brought this knowledge back to Barre, Vermont and founded Vermont Salumi, a company focused on producing great food with classic Italian flavors using simple ingredients. 

These little salami certainly fulfill this mission. They are firm but not too dry, and each flavor has its own charm. The Red Wine and Garlic is classic, seasoned with pepper, red wine, and garlic, pairing well with pretty much any cheese. The Fennel is aromatic and sweet with the floral, herbal flavors of fennel seeds. Try slices drizzled with olive oil and a glass of Chianti at hand. The spiciest of the trio is Smoked Paprika. It is liberally seasoned with smoked paprika and ground red pepper, inspired by Spanish chorizo. Slice it thin and pair with the smooth, semi-firm cheese Tres Leches, or crisp chunks on the stove to add to roasted potatoes or fluffy scrambled eggs.