Our authentic Italian salumi-making methods merge with the Green Mountains of Vermont–where we call home–to bring you a marriage of ethical, sustainable, and true products from our farm.
Monti Verdi, or “Green Mountains” in Italian, is where our handcrafted salami begins. Our authentic Italian salumi-making methods merge with the Green Mountains of Vermont–where we call home–to bring you a marriage of ethical, sustainable, and true products from our farm.
We are both originally from Northern Italy. Ale, born in Genova and raised on Lake Como, moved to the US when she was 15. Stefano, born and raised in Torino, moved to the US in 2015. After spending 4 years working together as livestock farmers, we decided to start making cured meats commercially and founded Monti Verdi salumi in 2019.
Monti Verdi creates salumi (cured meats) for those hungry for authentic, artisanal foods. The recipes for our salumi come from the flavors and memories of our lives in Italy, and the bountiful aromas and flavors that can be found on our land in Vermont.
From our unique Vermont location, we bring you the flavor and texture of authentic Italian salami. Our process is sustainable, as it honors the animals, land, and traditions surrounding salami-making. It’s hard work, but well worth it for the taste.
Our animals are raised compassionately and sustainably because great meat comes from happy and healthy animals. Our pigs are pastured on our land and raised using noGMO feed. While indulging in the local flora of Vermont, they also help us maintain and improve our soil.It all started in 2013, and it has been a crazy ride ever since. Many people have come and gone, but one thing remains constant: Our goal to produce cured meats the way our ancestors did while farming in a way that preserves natural resources.
I’m Stefano, or Steo (“STAY-oh”), and I’ve been here working with Ale since 2015. I am from Northern Italy, Torino (Turin) to be exact, and came to Vermont after completing my studies in agricultural sciences focused on helping farms move toward more sustainable practices. I was interested in learning more about farming in the U.S., but never imagined I would end up at this small farm where I fell in love—with the land, with the animals, and with Ale. My main driving forces are improving soil health and my commitment to animal welfare. These two goals, along with my inherent Italian stubbornness and bluntness, make for the perfect environment for lively exchanges about doing well and doing good by doing right.
I’m Alessandra, but most people call me Ale (pronounced “AH-lay”) and I am not afraid to say that I am more than a little bit wild about food. I don’t just mean the flavors and textures, but the means by which it makes its way from farm to plate. I come from Lake Como in Northern Italy, where I was taught that nature was all around us and was to be respected. I started this farm over 10 years ago to produce the cured meats (salumi) of my youth in a way that was filled with actual love for the animals and land from which it comes. Although we have ducks, sheep and other animals on the farm, I’ve always had a special place in my heart for pigs. This is why we’re now raising well over 100 pigs and have no time to do anything else.
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