Vermont Salumi Dry Cured Pre Sliced Pack Assortment, 3 Pack

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Recently we discovered a small artisanal producer of salume in Vermont that we adore. Vermont Salumi produces a small range of exquisite dry cured meats, especially a delicious selection of dried sausages or salamis and pre sliced whole muscles.

This assortment is a combination of all three flavors of pre sliced salume in 3 oz packs.

Like the best Old World artisans, each muscle is cured slowly and naturally of salami to cure and aged for three months to develop superb taste and texture.

Pork Capocollo - This fat-laced cut is from the back of the pig's neck, aged for 3 months, and dusted with black pepper and coriander. This product has the smooth, thin texture of prosciutto, but with a more substantially fatty mouthfeel and seasoned flavor.

Pork Lonza - Lean, herbed pork loin aged for 3 months. Bright and clean flavors, shaves into slices with a dusky blush hue. Same cut as Spanish Lomo. Lonza is the perfect combination of lean and fat with a smooth texture.

Beef Bresaola - Beef eye of round is the star in here. Using the traditions from the Alps in Northern Italy, this ruby-red meat is nicely marbled and aged for 3 months with a touch of thyme, juniper, and black pepper.

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