Vermont Salumi

Vermont Salumi is an artisan producer of all-natural meat products rooted in Italian traditions. They prioritize clarity of flavor based on simple ingredients and time-honored craftsmanship. A pioneer of Vermont's organic movement, founder Peter Roscini Colman was introduced to the famed butchers of Umbria - Francesco and David - by his family. It was with them that he learned the methods, techniques, and centuries-old traditions of salumi-making.

This month, you can look forward to:

1. Fennel Salami
2. Chorizo Sausage
3. Red Wine & Garlic Salami

Smoking Goose

Smoking Goose founder Chris Eley admits that there's no old-world connection for his products and that he doesn't come from some generations-long lineage of European butchers. Instead, Eley is an Indianapolis native who was working in Chicago as a fine-dining sous-chef when he decided that he needed a change. Eley moved back to his hometown and opened a butcher shop in 2007 producing small amounts of cured meat - enough to sell at his store and a few local restaurants. By 2010, demand outstripped supply, and he decided to go all in on meat production. The next year, Smoking Goose was established and Eley began shipping nationwide.

This month, you can look forward to:

1. 'Nduja
2. Pancetta Tesa