Peter Roscini Colman grew up on Cate Farm in Vermont, an idyllic setting that laid the foundation for his deep appreciation of quality, organic food. Summers spent in Umbria with his babbo’s family introduced him to the rich culinary traditions of Italy, where time-honored recipes were infused with love and care. Each meal was a celebration, and it was during these gatherings that Peter discovered his love for prosciutto—a love so profound that it fueled his desire to create it himself.
Driven by this passion, Peter sought the wisdom of the Norcini, the esteemed butchers of Umbria. Under the expert guidance of his Uncle Franco, he immersed himself in the centuries-old techniques of salumi-making. Every lesson in the craft deepened his respect for the art of curing meats and sharpened his skills. This journey from the lush landscapes of Vermont to the sun-kissed hills of Umbria would ultimately inspire him to establish Vermont Salumi—where innovative practices meet traditional craftsmanship, creating artisanal cured meats that honor both his heritage and the land he calls home.
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