our people

Our people

At Monti Verdi most people wear two hats, we are all involved in the farming (at Agricola Farm) and in the processing (Monti Verdi) of the products. This allows us to have a closer connection with our products throughout all the steps of the process.

Stefano Pinna

Stefano Pinna

Co-Owner - Head of Sales

I’m Stefano, or Steo (“STAY-oh”), and I’ve been here working with Ale since 2015. I am from Northern Italy, Torino (Turin) to be exact, and came to Vermont after completing my studies in agricultural sciences focused on helping farms move toward more sustainable practices. I was interested in learning more about farming in the U.S., but never imagined I would end up at this small farm where I fell in love—with the land, with the animals, and with Ale. My main driving forces are improving soil health and my commitment to animal welfare. These two goals, along with my inherent Italian stubbornness and bluntness, make for the perfect environment for lively exchanges about doing well and doing good by doing right.

Alessandra Rellini

Alessandra Rellini

Co-Owner - Head of Production

I’m Alessandra, but most people call me Ale (pronounced “AH-lay”) and I am not afraid to say that I am more than a little bit wild about food. I don’t just mean the flavors and textures, but the means by which it makes its way from farm to plate. I come from Lake Como in Northern Italy, where I was taught that nature was all around us and was to be respected. I started this farm over 10 years ago to produce the cured meats (salumi) of my youth in a way that was filled with actual love for the animals and land from which it comes. Although we have ducks, sheep and other animals on the farm, I’ve always had a special place in my heart for pigs. This is why we’re now raising well over 100 pigs and have no time to do anything else.

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Josh Glosser

Senior Butcher

I’m Josh and I’ve been a butcher here at the farm for a little while now. I studied engineering for a number of years, but I recognized that focusing on math and working almost exclusively behind a computer was not going to work for me. The best part of my day was cooking, so I started studying culinary arts at NECI in Montpelier. The more I learned about food, the more I wanted to understand about where our meat comes from and so, here I am. I didn’t set out to learn about sustainable and ethical farming, but once I saw the way that Ale and Steo saw the farm as a system, it all just made sense to me that it was the right way to do things. It’s about benefit for the animals, the community, and the planet.

Genevieve Gorjance

Apprentice butcher

Genevieve Gorjance (Gigi) is originally from the San Francisco Bay Area and has been farming in Vermont since 2016. She joined the Monti Verdi team in 2021. When not talking to sheep or making salami, she enjoys music, fiber arts, and quality time with her cat.

Come work with us!

Our goal is to help grow new butchers that are passionate in the craft of whole-animal butchery and Italian-style charcuterie making (salumeria).

Open Position

Apprentice butcher

We are looking for a butcher to add to our team of five butchers/farmers. We are interested in training curious, detailed oriented people with minimal knife kills in the art of fresh meat cutting and old world, Italian style salumi. We are looking for someone who wants to train and grow with us: we are now processing 10-12 pigs per month and will soon grow to process 20 to 25 pigs. We process only 40 lambs per year.

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


We’re seeking a butcher with a unique opportunity for on-the-job training in the craft of whole-animal butchery and Italian-style charcuterie making (salumeria).

You will work with high quality pork raised 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. We are looking for someone who appreciates and enjoys this type of work. The right person is genuinely interested in learning charcuterie making and in taking on more responsibilities over time. While existing basic knife and butchering skills are appreciated, previous experience is not required. The job begins with breaking down pork carcasses using only a knife and knowledge of the anatomy of bones and muscle. Each section of the carcass is analyzed for its quality and accordingly, it is divided into meat dedicated to salumi, sausage or fresh whole cuts. The fresh meat is trimmed and turned into beautiful, retail-ready vacuumed bagged cuts and sold in local stores. Salame is made using artisanal techniques that include hand selecting and cleaning lean muscles and fat with the removal of tendons, silver skin and connecting tissue. The cure is still mix by hand, like our grandparents used to do and each salame is stuffed 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 coppa, pancetta and other dry cured whole muscles that age in our caves up to 8 months. You will learn through on-the job supervision, watching training videos and using graphs and figures in textbooks developed specifically for specialized norcini.


  • 18 years of age or older
  • High School Diploma or GED equivalent
  • Up to 3 months related work experience or food production facility
  • Supportive and inclusive of diversity in the work environment, including diversity in the areas of ethnicity, gender, sexual orientation, religion, or any other characteristics protected by law (this is a must, we have a very diverse team and are very committed to a respectful and supportive environment).
  • Willing to learn to break carcasses with precision, care, and respect.
  • Perform safe, sanitary, and consistent cutting/grinding/processing to specifications.
  • Carefully adhere to safety and sanitations procedures (SSOP), food safety compliance regulations
  • Maintain USDA and HACCP records and documentation.
  • Proper use and maintenance of knives, hooks, saws, grinders and other specialized equipment.
  • Demonstrate exceptional sanitation and organization.
  • Willing to assist with other plant operations when necessary.


  • Manage order fulfillment in a thoughtful and timely manner (checking orders, pulling items, packaging, coordinating with Ale and Stefano for invoices and shipping schedule)

  • Assist Head Butcher with cooler/freezer inventory and organization, including but not limited to: proper labeling, weekly inventory reconciliation, cleanliness and overall 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 of supplies, ingredients and meat products including primals of whole animal carcasses.

  • Stock, price, rotate and place product and ingredients in storage spaces according to SOP and following HACCP regulations

  • Participate in staff discussions as requested

  • Understand our farming practices and operational policies, complete visits at the farm at least twice a year to be familiar with the animals and the full operation

  • Enthusiasm for learning about our products, in addition to enthusiasm for the job


  • Strong work ethic,

  • ability to take direction,

  • Effectively and respectfully work with our small team,

  • Understand and follow written and verbal instructions.

  • Punctual and organized,

  • At minimum, beginning knife skills and ability to use and maintain knives and other cutting equipment safely [we will train further]

  • Genuine interest in whole-animal butchery and a passion for supporting regenerative agriculture and animal welfare

  • Strong communication skills and desire to openly communicate with colleagues

  • 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 when needed, with consistent attention to detail

  • Ability to thrive in both group and individual work settings

  • ServSafe certification is welcomed


  • Bending, twisting, squatting, and reaching
  • Exposure to temperatures: <32℉ (walk-in freezer), 32-40℉ (refrigerators),
  • Hand use: single grasping, fine manipulation, pushing and pulling
  • Able to lifting 50+lbs regularly, and 80-90lbs, with team assistance, on occasion.
  • Able to perform twisting, turning and bending motions.
  • Able to work with fresh, dried and/or processed products, spices and powdered substances without negative allergic consequences.
  • Able to tolerate dust and cleaning agents during routine housekeeping duties.
  • Able to operate equipment such as band saws, grinders, wrapping machines, power jacks, knives and cutters.


  • ·Standard holidays (total 10 days) apply, but some (5) are floating holidays
  • Full-time, 40 hours/week
  • We require all employees to be fully vaccinated against COVID-19 by the first day of employment.
  • Please inquire via email if you have any questions or are in need of an accommodation.

Monti Verdi Salumi is committed to ensuring equal employment opportunity and non-discrimination. We prohibit unlawful discrimination in any term or condition of employment against any employee or applicant for employment because of the individual’s race, color, creed, religion, sex, age, marital status, national origin, ancestry, citizenship, sexual orientation, gender identity or expression, genetic information, disability, membership or service in the armed forces, or any other characteristic protected by law.

Want to learn the lost art of meat cutting? If you like precision, you are detail-oriented, and you don’t mind frigid temperatures, then our Meat Cutter position may be for you!

We check 3 references. Position open until it is filled. Please email alerellini@gmail.com