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Vermont Salumi Sliced Lonza

$12.00 / 3 oz Pack
Vermont Salumi Sliced Lonza
Vermont Salumi Sliced Lonza
  • Pork
  • by Vermont Salumi
  • United States

Vermont Salumi gives their tender, earthy lonza its best-in-class flavor by using the centuries-old curing techniques of the norcini, renowned butchers of Umbria, Italy. But unlike traditional lonza made from pork loin, this uses tenderloin—lean and succulent, with a thin layer of melt-in-your-mouth fat. A coating of rosemary, thyme, and garlic adds herbaceous flair that evokes the warming notes of corned beef. Pair it with a bright, salty sheep’s milk selection like Ricotta Salata.

“One of my favorite afternoon snacks is wrapping this tender, thinly sliced lonza around a piece of Pecorino Calabrese.”
Murray's Merchandising – New York, NY
Pork, Salt, Spices, Red Wine, Celery Juice Powder, Garlic
  • Lonza is an Italian cured meat. It’s an example of whole muscle curing, like prosciutto, where an entire cut of meat is cured, unlike salami where meat is cut up and mixed with fat and spices.
  • To make their small-batch lonza, Vermont Salumi starts with the whole pork tenderloin muscle, lightly tumbling it with thyme, rosemary, oregano, and fresh garlic for four hours.
  • After a three to five day rest, the meat hangs to age for about two months.
  • Lonza refers to the Italian version of this cured meat. The same cut of meat in Spanish charcuterie is called lomo.
  • Vermont Salumi uses responsibly sourced pork that results in deeply flavorful meat, enhanced but not hidden by the spices.
  • Vermont Salumi founder Peter Colman was trained by the norcini of Umbria, Italy, butchers well-versed in the art of breaking down and curing meat.
  • Their centuries-old practice began in a town high in the Apennines, where farming was difficult and the weather harsh, so they cured meats to last through the winter.
  • Italian-born, Peter Colman founded Vermont Salumi in 2011 in Barre, Vermont to bring his Italian-inspired sausage and dry-cured meats to an American audience.
  • While in his 20s, Colman studied with the norcini, the renowned butchers of Umbria, Italy, to learn their methods and centuries-old traditions of making salumi.
  • Colman raised and processed pigs as a hobby for three years before launching Vermont Salumi.
  • Vermont Salumi’s products are made using simple ingredients and responsibly sourced, antibiotic-free meat.
Independently Owned

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