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.