The season of picnics, potlucks, and graduation celebrations is upon us and charcuterie boards can make for an attractive, low-effort, crowd-pleasing centerpiece for these types of gatherings. The word “charcuterie” refers to cold cooked, cured, or smoked meats, so in the most literal sense, a traditional charcuterie board is just a meat platter, though the everyday definition has expanded to include a broad combination of cheeses, dried and fresh fruits and vegetables, pickled veggies, toasted nuts, olives, and complementary condiments – honeys, jams, jellies, chutneys, mustards and more! Our weekly sale from May 18th – 24th features a lineup of ingredients to help get you started and this recipe will guide you in pulling those ingredients together. That being said, a prime ingredient in any charcuterie board is creativity, so consider this a canvas upon which to build according to your own tastes!
We’re shining our Co-op Spotlight this week on one of the most awarded specialty food companies in North America- Trois Petits Cochons! Les Trois Petits Cochons has produced award-winning, all-natural pâté and charcuterie since 1975 by crafting small, handmade batches using only the finest high-quality ingredients. Their full product line is 20% off for member-owners from December 15th – 21st – just in time to pick up something special for your holiday feast. Read on to learn more about this company that has been producing high-quality, hand-crafted products for nearly 50 years!
Heritage:
Trois Petits Cochons first opened its doors as a small charcuterie in New York City’s Greenwich Village in 1975. Founded by two French chefs who met in Africa while gallivanting across the globe, they decided to open in the bohemian Village, and with the help of an American backer – the third piggy – the shop was born. It has since grown to become the leader in the pâté and charcuterie industry, offering a complete line of artisanal pâtés, mousses, terrines, sausages, saucissons, smoked meats, and other French specialties. Their products have garnered a long list of SOFI awards, earning great respect in the culinary world.
Mission:
Three Little Pigs is on a mission to create more enjoyable, everyday moments through casual, well-made charcuterie that is as fun and easy to enjoy as it is high-quality and delicious. They are committed to continuing the tradition of making delicious, authentic, and quality pâté and charcuterie for their customers.
Environmental Commitment:
The team at Les Trois Petits Cochons is committed to sourcing and producing the highest quality all-natural specialty food products in a responsible and sustainable manner.
They believe in:
Transparency – Customers should be able to know where their food comes from and be able to buy from companies committed to sustainable animal husbandry.
Trust & Relationships – They believe in partnering with those who can make the best product in the most responsible manner. They personally visit all of their major suppliers, the majority of whom are family farms, to make sure they are upholding the standards set by Les Trois Petits Cochons.
Local – Les Trois Petits Cochons always begins their search locally. Many of their suppliers come from within 100 miles of their production facilities, but sometimes to find that special ingredient they need to go further afield, including to France where they source many of their ingredients like wild mushrooms or espelette pepper.
As we continue to navigate the challenges presented by the pandemic, the desire to have safe gatherings is still on our minds The pre-pandemic potluck spreads with their casseroles, pots of soup, and other shared dishes seem to lack the usual appeal. Thankfully, avoiding shared plates of food doesn’t necessarily mean saying goodbye to the charcuterie board. Thanks to this fun, single-serving spin on the classic, known as “jarcuterie”, you can serve up all of your favorite trappings of a traditional charcuterie platter at your next COVID-safe gathering. You’ll find some of our favorite jarcuterie fodder in the weekly sale from May 19th – 25th, including local Maplebrook Farm Ciliegine, so grab some skewers, a few jars, and get your jarcuterie on!
Vermont Salumi is basking in the glow of the Member Deals Spotlight this week and all of their traditional Italian cured meats and sausages are 20% off for member-owners from May 12th – 18th. Read on to learn more about the Italian-American force behind Vermont Salumi and the rich traditions that lend genuine authenticity to his products and processes:
According to his website, Peter Roscini Colman was born in Italy and grew up on Cate Farm, an early pioneer of Vermont’s organic food scene, where he learned the importance of sustainable farming techniques for supporting healthy people, animals, and communities. He spent summers in Umbria with his Babbo’s family, where he has fond memories of “warming up” for lunch at his grandparents’ house by eating piles of prosciutto. This sparked a deep love for the Italian delicacy and a desire to learn to make it himself. As these things often go, his uncle Franco introduced him to Pepe, who introduced him to Francesco and David, and soon, Colman found himself apprenticing with these norcini, the famed butchers of Umbria, who taught him the methods, techniques, and centuries-old traditions of salumi-making.
Vermont Salumi founder/owner Pete Colman. Photo by Shannon Alexander Photography
Colman’s apprenticeship ultimately led him to launch Vermont Salumi in 2011. Like most Vermont food businesses, Colman began working out of his home and selling to hungry customers at area farmer’s markets. He amassed a rabid following, which necessitated a shift to the production facilities at the Waitsfield Food Hub, and eventually to his own production and aging facility in Barre in 2019. In his new facility, Colman can now produce up to 45,000 pounds of cured pork products a year. The move also allowed Colman to expand his product line to include larger salamis, such as those suitable for deli slicing, and Italian specialties such as capocollo, bresaola, lonza, and maple-cured and smoked cooked hams (called “prosciutto cotto” in Italian).
Photo by Shannon Alexander Photography
Vermont Salumi’s mission is to produce great food with classic Italian flavors. Their products are made from simple ingredients, careful craftsmanship, and always begin with antibiotic-free, humanely-raised, regionally-produced meats. Colman and his team prioritize clarity of flavor based on simple ingredients and time-honored craftsmanship. “We make our products to be part of good conversations, reward you at the end of a hard day, and fuel your active life,” says Colman.
Colman’s AR Market, adjacent to his Vermont Salumi production facility in Barre, VT. Photo by Shannon Alexander Photography
One of many pandemic-related pivots was the addition of a retail outlet to Vermont Salumi’s production facility in Barre. The name for his new venture, “Alimentari Roscini,” or shortened to AR Market, is a nod to his Italian roots. The word “Alimentari” roughly translates as “grocery” and “Roscini” is the surname of Colman’s Italian family. Colman wanted a direct market for his artisanal cured meats and also recognized that the town of Barre was sorely devoid of any fresh food options. AR Market fills this niche by offering Vermont Salumi’s cured meats along with fresh meats, cheeses, dairy products, beer, wine, and fresh produce, all with a strong emphasis on local. The market occupies half of the storefront and the other half initially offered a deli and wine bar.
AR Market in Barre, VT. Photo by Shannon Alexander Photography
The wine bar has since evolved into a new venture known as Pearl Street Pizza in partnership with Stefano Coppola, Wilson Ballantyne, and Chris Ruiz along with their light blue, handmade Stefano Ferrara Forni brick oven. Coppola and Ballantyne are New England Culinary Institute (NECI) grads who are excited to partner with Colman and work with the Vermont Salumi products he’s making in-house for Pearl Street Pizza’s charcuterie boards. The new restaurant will offer a few fan favorites from the previous wine bar menu including salumi and formaggi plates, and meatball al forno served over polenta with house red sauce, olive oil and fresh basil. They’ll also serve a menu of other classic Italian fare, including two styles of pizza which fellow NECI grad and head chef Sara Chase describes in a recent 7Days article as a “fancier, thinner Neapolitan style, and our grandma-style pizza by the slice, which is fluffier with a crispy crust.”
Arrival of the handmade Stefano Ferrara Forni brick oven which will anchor the new Pearl Street Pizza addition to Colman’s AR Market. Photo by Shannon Alexander Photography
Here at the Co-op, you’ll find fresh Vermont Salumi sausage in five flavors, along with three flavors of their artisanal salami.
We’re shining our Co-op Spotlight this week on one of the most awarded specialty food companies in North America- Trois Petits Cochons! Les Trois Petits Cochons has produced award-winning, all-natural pâté and charcuterie since 1975 by crafting small, handmade batches using only the finest high-quality ingredients. Their full product line is 20% off for member-owners from December 16th – 22nd – just in time to pick up something special for your holiday feast. Read on to learn more about this company that has been producing high-quality, hand-crafted products for over 40 years!
Heritage:
Trois Petits Cochons first opened its doors as a small charcuterie in New York City’s Greenwich Village in 1975. Founded by two French chefs who met in Africa while gallivanting across the globe, they decided to open in the bohemian Village, and with the help of an American backer – the third piggy – the shop was born. It has since grown to become the leader in the pâté and charcuterie industry, offering a complete line of artisanal pâtés, mousses, terrines, sausages, saucissons, smoked meats, and other French specialties. Their products have garnered a long list of SOFI awards, earning great respect in the culinary world.
Mission:
Three Little Pigs is on a mission to create more enjoyable, everyday moments through casual, well-made charcuterie that is as fun and easy to enjoy as it is high-quality and delicious. They are committed to continuing the tradition of making delicious, authentic, and quality pâté and charcuterie for their customers.
Environmental Commitment:
The team at Les Trois Petits Cochons is committed to sourcing and producing the highest quality all-natural specialty food products in a responsible and sustainable manner.
They believe in:
Transparency – Customers should be able to know where their food comes from and be able to buy from companies committed to sustainable animal husbandry.
Trust & Relationships – They believe in partnering with those who can make the best product in the most responsible manner. They personally visit all of their major suppliers, the majority of whom are family farms, to make sure they are upholding the standards set by Les Trois Petits Cochons.
Local – Les Trois Petits Cochons always begins their search locally. Many of their suppliers come from within 100 miles of their production facilities, but sometimes to find that special ingredient they need to go further afield, including to France where they source many of their ingredients like wild mushrooms or espelette pepper.
Planning a Labor Day picnic? Our weekly sale from September 2nd – 8th features everything you’ll need to put together a delicious local cheeseboard and you’ll tally up some impressive points for the September Eat Local Challenge!
The time has finally come when many of us can once again enjoy small, safe in-person gatherings to celebrate special occasions and enjoy good food together. While we’d all love to safely go back to sharing the savory goodness of a charcuterie board together, it makes good sense to continue to prioritize the health and well-being of our loved ones. Thankfully, avoiding shared plates of food doesn’t necessarily mean saying goodbye to the charcuterie board. Thanks to this fun, single-serving spin on the classic, known as “jarcuterie”, you can serve up all of your favorite trappings of a traditional charcuterie platter at your next COVID-safe gathering. You’ll find some of our favorite jarcuterie fodder in the weekly sale from May 20th – 26th, including local Maplebrook Farm Ciliegine, so grab some skewers, a few jars, and get your jarcuterie on!
Vermont Salumi is basking in the glow of the Member Deals Spotlight this week and all of their traditional Italian cured meats and sausages are 20% off for member-owners from May 13th – 19th. Read on to learn more about the Italian-American force behind Vermont Salumi and the rich traditions that lend genuine authenticity to his products and processes:
According to his website, Peter Roscini Colman was born in Italy and grew up on Cate Farm, an early pioneer of Vermont’s organic food scene, where he learned the importance of sustainable farming techniques for supporting healthy people, animals, and communities. He spent summers in Umbria with his Babbo’s family, where he has fond memories of “warming up” for lunch at his grandparents’ house by eating piles of prosciutto. This sparked a deep love for the Italian delicacy and a desire to learn to make it himself. As these things often go, his uncle Franco introduced him to Pepe, who introduced him to Francesco and David, and soon, Colman found himself apprenticing with these norcini, the famed butchers of Umbria, who taught him the methods, techniques, and centuries-old traditions of salumi-making.
Vermont Salumi founder Pete Colman pictured in the curing room of his Barre production facility.
Colman’s apprenticeship ultimately led him to launch Vermont Salumi in 2011. Like most Vermont food businesses, Colman began working out of his home and selling to hungry customers at area farmer’s markets. He amassed a rabid following, which necessitated a shift to the production facilities at the Waitsfield Food Hub, and eventually to his own production and aging facility in Barre in 2019. In his new facility, Colman can now produce up to 45,000 pounds of cured pork products a year. The move also allowed Colman to expand his product line to include larger salamis, such as those suitable for deli slicing, and Italian specialties such as capocollo, bresaola, lonza, and maple-cured and smoked cooked hams (called “prosciutto cotto” in Italian).
Vermont Salumi’s mission is to produce great food with classic Italian flavors. Their products are made from simple ingredients, careful craftsmanship, and always begin with antibiotic-free, humanely-raised, regionally-produced meats. Colman and his team prioritize clarity of flavor based on simple ingredients and time-honored craftsmanship. “We make our products to be part of good conversations, reward you at the end of a hard day, and fuel your active life,” says Colman.
Alimentari Roscini, also known as AR Market, the new retail venture from Pete Colman of Vermont Salumi
One of many pandemic-related pivots was the addition of a retail outlet to Vermont Salumi’s production facility in Barre. The name for his new venture, “Alimentari Roscini,” or shortened to AR Market, is a nod to his Italian roots. The word “Alimentari” roughly translates as “grocery” and “Roscini” is the surname of Colman’s Italian family. Colman wanted a direct market for his artisanal cured meats and also recognized that the town of Barre was sorely devoid of any fresh food options. AR Market fills this niche by offering Vermont Salumi’s cured meats along with fresh meats, cheeses, dairy products, beer, wine, and fresh produce, all with a strong emphasis on local. The market occupies half of the storefront and the other half offers a deli and wine bar where visitors can choose from a rotating list of sandwiches, salad, soup, and other grab-n-go options. The wine bar is open every Friday night from 4-8 pm, offering charcuterie, wine, beer, and a selection of some of the best artisan cheeses that Vermont has to offer.
Here at the Co-op, you’ll find fresh Vermont Salumi sausage in five flavors, along with three flavors of their artisanal salami.
We’re shining our Co-op Spotlight this week on one of the most awarded specialty food companies in North America- Trois Petits Cochons! Les Trois Petits Cochons has produced award-winning, all-natural pâté and charcuterie since 1975 by crafting small, handmade batches using only the finest high-quality ingredients. Their full product line is 20% off for member-owners from December 17th – 23rd – just in time to pick up something special for your holiday feast. Read on to learn more about this company that has been producing high-quality, hand-crafted products for over 40 years!
Heritage:
Les Trois Petits Cochons first opened its doors as a small charcuterie in New York City’s Greenwich Village in 1975. It has since grown to become the leader in the pâté and charcuterie industry, offering a complete line of artisanal pâtés, mousses, terrines, sausages, saucissons, smoked meats and other French specialties. Their products have garnered a long list of SOFI awards, earning great respect in the culinary world.
Mission:
Les Trois Petits Cochons is committed to continuing the tradition of making delicious, authentic and quality pâté and charcuterie for its customers. By combining time-honored recipes, choice ingredients, innovative cooking methods and strict quality control they are able to create consistent, handcrafted products. All of this, together with dedicated customer service and a passion for good food, have allowed Trois Petits Cochons to stay true to the small charcuterie where they began over 40 years ago.
Environmental Commitment:
The team at Les Trois Petits Cochons is committed to sourcing and producing the highest quality all-natural specialty food products in a responsible and sustainable manner.
They believe in:
Transparency – Customers should be able to know where their food comes from and be able to buy from companies committed to sustainable animal husbandry.
Trust & Relationships – They believe in partnering with those who can make the best product in the most responsible manner. They personally visit all of their major suppliers, the majority of whom are family farms, to make sure they are upholding the standards set by Les Trois Petits Cochons.
Local – Les Trois Petits Cochons always begins their search locally. Many of their suppliers come from within 100 miles of their production facilities, but sometimes to find that special ingredient they need to go further afield, including to France where they source many of their ingredients like wild mushrooms or espelette pepper.
We’re shining our Co-op Spotlight this week on one of the most awarded specialty food companies in North America- Trois Petits Cochons! Les Trois Petits Cochons has produced award-winning, all-natural pâté and charcuterie since 1975 by crafting small, handmade batches using only the finest high-quality ingredients. Their full product line is 20% off for member-owners from December 19th – 24th – just in time for creating beautiful, crowd-pleasing holiday platters! Read on to learn more about this company that has been producing high-quality, hand-crafted products for over 40 years!
Heritage:
Les Trois Petits Cochons first opened its doors as a small charcuterie in New York City’s Greenwich Village in 1975. It has since grown to become the leader in the pâté and charcuterie industry, offering a complete line of artisanal pâtés, mousses, terrines, sausages, saucissons, smoked meats and other French specialties. Their products have garnered a long list of SOFI awards, earning great respect in the culinary world.
Mission:
Les Trois Petits Cochons is committed to continuing the tradition of making delicious, authentic and quality pâté and charcuterie for its customers. By combining time-honored recipes, choice ingredients, innovative cooking methods and strict quality control they are able to create consistent, handcrafted products. All of this, together with dedicated customer service and a passion for good food, have allowed Trois Petits Cochons to stay true to the small charcuterie where they began over 40 years ago.
Environmental Commitment:
The team at Les Trois Petits Cochons is committed to sourcing and producing the highest quality all-natural specialty food products in a responsible and sustainable manner.
They believe in:
Transparency – Customers should be able to know where their food comes from and be able to buy from companies committed to sustainable animal husbandry.
Trust & Relationships – They believe in partnering with those who can make the best product in the most responsible manner. They personally visit all of their major suppliers, the majority of whom are family farms, to make sure they are upholding the standards set by Les Trois Petits Cochons.
Local – Les Trois Petits Cochons always begins their search locally. Many of their suppliers come from within 100 miles of their production facilities, but sometimes to find that special ingredient they need to go further afield, including to France where they source many of their ingredients like wild mushrooms or espelette pepper.
