our Founder, stuart kirton, began curing meat in his parents’ ontario home. After completing culinary school, he set out for a post-graduate and to work in italy where he learned hands on TECHNIQUES and appreciation for the art of preserved meats.

while working as a head chef for a popular restaurant in Calgary, ab (after many years working as one around the world in notable restaurants like canoe, la capinara, and teatro), stuart created a charcuterie business in an old wine cellar of a restaurant, where it was sold to other restaurants in the city.

VDG Salumi moved into our first 3000 square feet facility, with 2 deli skus and 3 grab & go skus, with mikaela & stuart signing the first lease vdg had acquired.

Mid-pandemic, vdg launched a 20 sku deli program, along with 5 boxed salami skus. the company expanded from 9 retailers to over 100 in alberta

we donated over $3000 for charitable donations

the company grew from one employee, to 10. VDg also released the first sku of the pair pack line and 100g sliced line.

We grew to 500 restaurants and 150 retailers… and growing

vdg launched a partnership with mealshare, in that every purchase of our boxed salamis a meal gets donated to youth in need

In March 2021, we officially became a B-CORP company. As the very first cured meat company to obtain this certification, we joined some amazing other brands that are working together as a force for good.

In June 2021, We joined in partnership with Inclusive Alberta, and 30% of our staff are inclusive hires.