Taste of Vermont Salumi charcuterie sampler

Vermont Salumi at Madeline's

Vermont Salumi is a small-batch charcuterie producer based in Barre, Vermont. The maker draws on traditional Italian methods, including Northern Italian Alpine curing, to turn premium cuts of pork and beef into dry-cured salami and whole-muscle cuts. Everything is made in small batches rather than on an industrial line, which is why the lineup leans toward classic styles done carefully: aged capocollo, fennel salami in the finocchiona tradition, and a rare beef-based bresaola.

What sets Vermont Salumi apart is its range across both pork and beef. Alongside the expected pork salami and whole-muscle cuts, the maker produces pork-free options such as Bresaola and a 100% beef Caraway Beef Salami, which gives customers who avoid pork a real charcuterie choice rather than an afterthought. The whole-muscle cuts (capocollo, bresaola, and lonza) are dry cured and aged roughly three months, then sold whole for delis and shops that slice in house, or pre-sliced for home boards.

The fresh sausage side of the business shows the same local-first approach. Vermont Salumi makes Italian, chorizo, maple breakfast, and red wine and garlic sausages, plus a Fiddlehead IPA Bratwurst built with IPA from the nearby Fiddlehead brewery in Vermont. The shelf-stable salami keeps for about five to six months, making it practical for charcuterie boards, gifting, and travel.

Vermont Salumi products at Madeline's

Every item below is live and in stock at Madeline's. Click any product to see full details, weights, and ordering.

  • Taste of Vermont Salumi sampler box

    Taste of Vermont Salumi ($70). A starter sampler with four salami sticks (Red Wine and Garlic, Fennel, Juniper, Smoked Paprika) plus pre-sliced Bresaola, Capocollo, and Lonza. A good way to taste the full lineup at once.

  • Vermont Salumi salami sampler

    Salami Sampler ($53). An assortment of Vermont Salumi's whole salami sticks in one box, ideal for a first board.

  • Vermont Salumi pre-sliced sampler

    Sliced Sampler ($49). A pre-sliced assortment, ready to fan across a board with no slicing required.

  • Fennel Salami from Vermont Salumi

    Fennel Salami ($44, case of 8). A Vermont take on the classic Italian finocchiona, made with a pork base and coarse-ground fennel seeds for a sweet, anise-forward flavor.

  • Caraway Beef Salami from Vermont Salumi

    Caraway Beef Salami ($55, case of 8). A 100% beef, pork-free salami seasoned with caraway seeds and smoky paprika, with a richer, more mineral-forward flavor than typical pork salami.

  • Juniper Salami from Vermont Salumi

    Juniper Salami ($44, case of 8). A pork salami seasoned with juniper for a woodsy, aromatic note.

  • Smoked Paprika Salami from Vermont Salumi

    Smoked Paprika Salami ($44, case of 8). A pork salami seasoned with smoked paprika for warmth and color.

  • Red Wine and Garlic Salami from Vermont Salumi

    Red Wine and Garlic Salami ($44, case of 8). A pork salami built around red wine and garlic, a classic savory pairing.

  • Whole capocollo from Vermont Salumi

    Capocollo (whole) ($108). Whole capocollo cured from the back of the pig's neck, aged three months and dusted with black pepper and coriander. Sold whole for in-house slicing.

  • Whole bresaola from Vermont Salumi

    Bresaola (whole) ($135). A rare beef-based, pork-free salumi made from beef eye of round, aged three months with thyme, juniper, and black pepper. Ruby-red and nicely marbled.

  • Whole lonza cured pork loin from Vermont Salumi

    Lonza (whole) ($117). A whole-muscle cured pork loin, leaner than capocollo, sold whole for slicing.

  • Italian Sausage from Vermont Salumi

    Italian Sausage ($55, 8 pack). Fresh Italian-style pork sausage for grilling, pasta, and weeknight cooking.

  • Chorizo Sausage from Vermont Salumi

    Chorizo Sausage ($55, 8 pack). Fresh chorizo-style sausage with a warm, seasoned profile.

  • Maple Breakfast Sausage from Vermont Salumi

    Maple Breakfast Sausage ($55, 8 pack). Fresh breakfast sausage sweetened with maple, a Vermont staple.

  • Fiddlehead IPA Bratwurst from Vermont Salumi

    Fiddlehead IPA Bratwurst ($60, 8 pack). Fresh pork bratwurst infused with local Fiddlehead IPA for a hoppy, craft-beer character. Each pack holds four links.

Frequently asked questions

Where can I buy Vermont Salumi?

You can buy Vermont Salumi products online at Madeline's (madelines.co), which carries the maker's salami, whole-muscle cuts, and fresh sausages. The products listed above are live and in stock.

What is Vermont Salumi known for?

Vermont Salumi is known for small-batch, Italian-tradition cured meats made in Barre, Vermont, including dry-cured whole-muscle cuts like capocollo, bresaola, and lonza, and a range of salami such as fennel, juniper, smoked paprika, and red wine and garlic.

Does Vermont Salumi make pork-free charcuterie?

Yes. Vermont Salumi makes beef-based, pork-free options including whole Bresaola (beef eye of round) and a 100% beef Caraway Beef Salami, so customers who avoid pork can still build a charcuterie board.

How long does Vermont Salumi salami keep?

The shelf-stable salami keeps for about five to six months. For long-term storage the maker recommends refrigeration. Fresh sausages should be frozen or refrigerated immediately on delivery.

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