Hearth & Hollow Charcuterie
Burlington, Vermont, USA
Hearth & Hollow cures whole-muscle salumi and salami in a cellar under an old dairy barn. We buy heritage-breed pork from a handful of Vermont farms we name on every label, then salt, spice, and hang it for months, no shortcuts and no fillers. The pantry is stocked with sea salt, cracked pepper, and time. We sell from the barn shop and at two winter markets, and we will always tell you which farm your prosciutto came from.
What they grow and make
How they farm
Pasture Raised, Small Batch, Antibiotic Free
Their story
The meat is cured in the green hills and cold winters of Vermont, from animals raised in the surrounding country. What grows depends on the weather and the time of year, as it should.
What makes it different: it is made in small batches, with attention over scale.
Hearth & Hollow Charcuterie is run by makers who respect the whole animal.
From their bench to your table, one careful cut at a time.
Restaurants that source from Hearth & Hollow Charcuterie
- The Humble Supper Club (Southern in North End)
- The Golden Kitchen (Italian in Old Town)
- Fieldstone Grove (Coastal in Riverside)
Visit their website See Hearth & Hollow Charcuterie in the directory