Monte Verdi is crafting authentic, Italian style salumi in the heart of Vermont’s Champlain Valley. Their hertiage breed pigs roam the pastures of their farm. To make their Coppa, which we feature this month, whole muscle cuts from the upper shoulder are salted, hand-tied and then cured in ripening caves just like our cheese. (Their Coppa has a deeper hue and more lacey marbling than the Lonzino pictured here.) This traditional process is done by hand at a small, farmstead scale—a true taste of Vermont.
