Buttery
Buttery Agency Honey Cheese Vermont _DSF4384.jpg

Journal

Vermont Salumi

Making Sausage with Vermont Salumi

Client: Killington Resort

In the first episode of the “Green Mountain Chef” series, Killington’s Executive Chef Greg Lang pays a visit to Vermont Salumi, where Lang sources all-natural, handmade charcuterie for inclusion in dishes at Preston’s Restaurant. We followed the chef from Killington - he rode his motorcycle of course - and then met with Vermont Salumi founder Peter Coleman. Coleman talked us through his philosophy and background, and made some amazing chorizo while we were on set at Cate Farm, an idyllic location in Plainfield, Vt.

 
 (L) Director of Photography Galin Foley and (R) Peter Coleman.

(L) Director of Photography Galin Foley and (R) Peter Coleman.

 First AC Joel Wolter

First AC Joel Wolter

 Vermont Salumi founder Peter Coleman

Vermont Salumi founder Peter Coleman

 Chef Lang rolls up to Cate Farm.

Chef Lang rolls up to Cate Farm.

JCash_BTSSalumi_DSF4190.jpg
 Coleman and Lang yuck it up.

Coleman and Lang yuck it up.

 This is how the sausage is made.

This is how the sausage is made.

Justin Cash