There is a certain artistry when it comes to handmade charcuterie and Peter Roscini Colman, founder of Vermont Salumi, has it down to a science. Pete grew up on Cate Farm, a pioneer of Vermont's organic movement and spent summers in Umbria with his family. Through his family connections studied under famed butchers who taught him the methods, techniques, and centuries-old traditions of salumi-making.

Vermont Salumi the first company in Vermont to produce traditional Italian salami and sausage and Pete takes pride in his work, “I really enjoy each of the products we produce, if I don't like it, I don't make it!” And one bite of their Proscuitto Cuto will have you convinced.

But even with roots aboard selling his products locally it of the utmost importance to Pete. “The local food economy elevates the quality of food I eat and it keeps our dollars in the state supporting our neighbors. Food Connects helps us reach a new thriving customer base that we didn't have access to previously.”

And for the future of Vermont Salumi? “We are working on opening a new retail store front in Barre, Vermont—along with a slew of new products. We'll keep you posted!”