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Handmade in small batches with our own whey-fed pork.
A good cheese yield is only about 20% of our fluid milk volume - which means that as cheesemakers, we produce a lot more whey than curd. Fortunately, we have a great outlet for this nutritious byproduct: a whey-fed pork program. Long enjoyed by our staff and neighbors, we are finally ready to share this quality meat with the world at large. In 2015 we teamed up with Pete's Greens, a neighboring organic vegetable farm, to raise pastured, heritage breed pigs on our respective byproducts: whey and organic vegetable scraps. The resulting meat products are now available under the brand VT 99 Meats.
Our dry-cured salami is made with a traditional recipe, meant to showcase the flavors of the meat. This is a rich and savory cured meat with robust porky flavors; an exceptional pairing with any of our cheeses.
Ingredients: pork, salt, water, evaporated cane syrup, starter culture, sodium nitrite, natural pork casing. This pairing item does not need to be refrigerated, and ships free via UPS Ground. If ordered along with a perishable item, our default rates for perishables apply.