Vermont Salumi
Pancetta Vermont Salumi
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Mold makes it better! While you might not expect to find mold on pancetta, the same white mold on our salamis is also part of the aging process of our pancetta. It is the same mold used in bloomy rind cheese and is perfectly normal and safe to eat.
Our pancetta is pork belly studded with juniper, black pepper, and thyme, and carefully cured for two months. Its rich pork flavor will star in a pasta dish (especially Carbonara or Amatriciana) or bring added depth to any charcuterie board.
