Slow-fermented and aged for authentic farmhouse-style flavor. Old World, meet New England. Homegrown salami is made with 100% pork raised on Northeast family farms, including pork from Short Creek's pasture-raised non-GMO-fed heritage-breed hogs.

• Rich, pasture-raised pork. Toasty fennel seeds. Bright citrus. And zesty chile. These come together beautifully in Short Creek Farm’s Siciliano Salami. The Maine charcuterie channels Southern Italy in this savory, perfectly balanced chub. The lemon zest cuts through the marbled meat, with just enough chile to keep you returning for more.
• This Garlic & Pepper salami is their take on a Saucisson Sec, the classic French salami. They've seasoned it, with abandon, with garlic, black pepper, fresh thyme, and brandy. It’s funky and loud, and the life of the party—just like you! When you’re not munching down on some as the centerpiece of your charcuterie platter, give it a whirl in a salad with some peppery greens like arugula and a mustard vinaigrette.
• This Poblano salami with fire-roasted poblano peppers, garlic, and nigella seed.
  Made with 100% Short Creek Farm pasture-raised non-GMO-fed pork.
• This Bonfire Cider Salami celebrates the quintessential New England tradition of apple picking. The addition of dry hard cider imparts fresh-from-the-orchard flavor without too much sweetness. The brew’s warming cinnamon and slight habanero heat are in perfect harmony with rich, heritage-breed pork, allspice, and garlic. Apples and charcuterie are cheese board essentials, and this small-batch salami brings both to the table. It’s perfect with the fruity and meaty notes of Taleggio.
• What happens when you take Classic salami and accidentally add three times the amount of chili flake to it? The answer is Hot Mess salami. The first addition in Short Creek’s Misadventures in Salami Making. Thankfully, a misadventure can still yield a tasty result, as is the case here: a delightfully robust salami, with a sneaky wisp of spice wending its way throughout.
• A Classic Italian-style mild salami is the perfect marriage of pork, fat, and salt, highlighted with herbs and spices. Made with humanely raised heritage Berkshire pork, this homegrown line of handcrafted salami is made in small batches entirely with locally grown ingredients.
• Short Creek Farm’s Hard Cider Salame celebrates the quintessential New England tradition of apple picking. The addition of dry hard cider (from rotating New England producers) imparts fresh-from-the-orchard flavor without too much sweetness. The brew’s fruitiness is in perfect harmony with rich, heritage-breed pork, allspice, garlic, and thyme. Apples and charcuterie are cheese board essentials, and this small-batch salami brings both to the table. It’s perfect with the fruity and meaty notes of Taleggio.
• Chorizo salami with heritage breed pork pimentón, garlic, and oregano. No antibiotics and no added hormones. Brick red and smoky with heaps of Spanish paprika, more Spain than Maine here, Bub.
• This Piccante Salami is packed with red wine, garlic, and our own pickled chili peppers. Pow!

No Nitrate or Nitrite was added. 

Made with heritage Berkshire pork raised on American farms with no antibiotics or added hormones.