Company description

Monti Verdi Salumi is the sister company of Agricola Farm. Both farm and meat processing are owned by Alessandra and Stefano, an Italian couple that loves raising animals and making food in an ethical and sustainable way. Monti Verdi processes meat coming from animals raised with love and respect on Agricola Farm's pastures (Vermont). We run and operate a federally inspected meat processing facility focused on the production of small batches, artisanal Italian style cured meats, such as salame, prosciutto, coppa, lonzino, pancetta etc. We sell directly to customers through our new ecommerce, and to stores across the country. We have learned this craft from Italian master butchers (norcini) and vowed to keep alive these traditions without making compromises. In summary, we are a small team of people passionate about the environment, animal welfare, good food, and AUTHENTIC Italian traditions.  We believe that good food can make people happy, and to make good food our animals, environment and the people working need to be happy - right now we have what it takes to make this happens.

Our products have been recognized as best in the country (Good Food Award) and are sold in the top specialty stores and restaurants in New England, California, Massachussets, and Florida.  Working with us means becoming part of a compassionate, fun loving, hard working, vibrant team of people that cares for each other and supports each other. We have recently moved to a larger facility and received a grant to support our production growth, but we never want to become so big that we lose touch with the land, our farming principles and the well being of the people that work here. Whenever we have a new job opening, we strive to find a new member of the team, not just a new sets of hands.

www.montiverdivt.com
www.agricolavermont.com

Job description

*if you need housing, ask us* We will train detail oriented people with prior knife or restaurant skills. You will become proficient in the art of meat cutting and old-world meat curing. We are looking for someone who wants to train and grow with us: we are now processing 16-20 pigs/month and everything is either cured or sold fresh.

While it is not necessary to have experience (we actually prefer you do not), it is important to know this is the type of work you want to do. Training is a long and laborious process that we will embark in with you but only if you can prove to us this is the career for you and you know this. Also, if you think you know how to do all of this already, this is probably not the place for you. We want to work with someone who is excited and open to learn NEW ways to do things.

We are interested in maintaining a small, family-oriented feeling in both our operation and our interactions with employees and customers.

JOB DESCRIPTION

We’re seeking a butcher with a unique opportunity for on-the-job training in the craft of whole-animal butchery and Italian-style salumi making (you will learn wy we do not call it charcuterie).

You will work with high quality pork we raise with care on the verdant pastures of Vermont. The ruby meat and snow white-firm fat are a source of pride for us and a testament to our hard work at the farm. The final product is something so unique that reminds us why we do what we do.

We are looking for someone who appreciates and enjoys this type of work. The right person is genuinely interested in learning cured meat making but has gone past the romantic idea of an idealistic life in the old age and knows that the job required long days standing, repetitive movements (especially when tying whole muscles for cured meat and tying salami)and heavy lifting. It also includes a lot of cleaning and attention to details when preparing a recipe, measuring ingredients or completing paperwork. While existing basic knife and butchering skills are appreciated, previous experience with cured meat is not required.

The job begins with breaking down pork carcasses using only a knife and deep knowledge of the anatomy of bones and muscle. Each section of the carcass is analyzed for its quality it is divided accordingly into meat dedicated to salumi, sausage or whole cuts that will turn into cured meats. Salame is made using artisanal techniques that include hand selecting the lean muscles and the right type of fat. The curing mix and the meat is still mix by hand, like our grandparents used to do, and each salame and cured muscle is stuffed in natural casings and tied by hand using techniques passed on to us by previous generations of Italian norcini (specialized butchers). Only the highest quality whole muscles are dedicated to the production of our cured meat. We use state of the art technology imported from Italy to control the most delicate phases of the curing process.

You will learn through on-the job supervision, watching training videos and textbooks developed specifically for specialized norcini. 

We are growing and will hire our future facility manager from within. If you like it here and do well, there is opportunity for growth.

REQUIREMENTS

• 18 years of age or older
• High School Diploma or GED equivalent
• Up to 3 months related work experience OR work in food production
• Supportive and inclusive of diversity in the work environment.
• Willing to learn to break carcasses with precision, care, and respect. Humility and openness to learn is a must.
• Perform safe, sanitary, and consistent cutting/grinding/processing to specifications.
• Carefully adhere to safety and sanitation procedures
• Maintain USDA and HACCP records.
• Proper use and maintenance of knives and other specialized equipment.
• Demonstrate exceptional sanitation and organization.
• Willing to assist with other plant operations when necessary.

EXPECTATIONS

• Assists with order fulfillment 

• Assist with inventory, cleaning and organization

• Always maintain superior personal hygiene practice

• Practice food safety and temperature control procedures at all times

• Assist in verifying, receiving, unloading, and carrying deliveries.

• Stock, price, rotate and place product and ingredients in storage

• Enthusiasm for learning and for the job

SKILLS:

• Strong work ethic,

• Strong communication skills 

• Ability to excel in a fast-paced environment with a sense of urgency, while maintaining quality and health/safety standards

• Ability to work at a brisk pace with consistent attention to detail

PHYSICAL REQUIREMENTS

• Exposure to temperatures: <32℉ , 32-40℉
• Able to lifting 50+lbs.
• Able to work with spices and powdered substances without negative allergic consequences.

IMPORTANT DETAILS

• Full-time or Part Time
• Full time benefits: 10 paid holidays + 2 weeks PTO
• Part Time benefits: 10 days PTO

Compensation

this position is: hourly, varies DOE, $17.00 - $21.00

Application instructions

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Deadline

no deadline