Monti Verdi Salumi

Panton, VT

Monti Verdi Farm, founded in 2019 by Ale and Stefano, is a Vermont-based farm dedicated to producing authentic, artisanal salumi using ethical and sustainable practices. Originating from Northern Italy, the founders bring flavors and traditions from their homeland to Vermont, where they prioritize animal welfare, soil health, and traditional salami-making methods. The farm's diverse operations include raising pigs and sheep on pasture using rotational plans, with a focus on compassionate and sustainable practices. 

Apprentices at Monti Verdi Farm will dive into caring for and managing the 220 pigs and 120 sheep, rotating them on natural pasture every couple days. Daily tasks include moving the animals, ensuring their feeding and watering needs are met, and engaging in haymaking activities. Apprentices have the option to gain exposure to meat processing in the USDA-inspected facility, learning authentic Italian salumi-making methods. Apprentices may experience and learn from the lively farm staff who are often doing their own projects such as processing sheep pelts, woodworking, and harvesting/processing wild edibles. Additionally, apprentices are welcome to join the monthly farm dinners open to the public, providing insight into the restaurant operation. 

In 2006, Ale embarked on a flavorful journey at the University of Vermont, blending her expertise in psychology with an irresistible passion for cured meats. What began as a quest for authentic flavors quickly transformed into a porcine adventure with three content piggies in a hut in the Vermont woods in 2013. Recognizing the need for sustainable farming, Ale experimented with pig rotations and introduced herbivores in the form of four Icelandic sheep, aptly named Fontina, Ricotta, Guendalina, and Carmela, by 2011. Seeking the secrets of traditional cured meats, Ale ventured back to Italy in 2012 to learn from a nomadic butcher, a norcino. 

The burgeoning pig population led the duo, now joined by agronomist Stefano, to seek a new home in Panton, Vermont, on 60 sprawling acres in 2014. The love story between Stefano, Ale, and the farm blossomed. With a shared commitment to compassionate animal care and sustainable practices, they operated from a small USDA-inspected processing room, crafting fresh meats and occasionally salami.

The farm actively collaborates with a coalition of Vermont farms, ensuring adherence to specific protocols for animal welfare, soil health, and fair treatment of farmworkers. This journey, marked by laughter, pigs' entertaining antics, and a passion for preserving natural resources, solidifies Monti Verdi's place as a purveyor of artisanal delights, blending the best of Vermont's landscapes with the rich flavors of Italian tradition.