We are delighted to introduce this wonderful line of salamis from Short Creek Farm. This homegrown line of handcrafted sausages and salami are made in small batches entirely with pork and beef raised on their farm in Northwood, New Hampshire. Handmade in small batches in their Maine craft butchery, their limited-release recipes reflect the fresh, foraged, and preserved local ingredients they have at hand and the selection changes with the seasons.

• This Classic salame is their take on a mild soppressata. Seasoned with a restrained hand, garlic and fresh thyme are the predominant flavorings, with some subtle warm spices on top. It’s just enough to accentuate the flavor of the pork, which is the real star here. Enjoy just about any way you choose: on its own, as part of a simple ploughman’s lunch with cheese and a loaf of rustic bread, or with a full antipasto platter.
• This Fennel & Citrus salame is their take on Finocchiona, the classic style from Tuscany. It’s liberally seasoned with toasted fennel seed and —this is their own little twist—handfuls of fragrant lemon and orange zest, which pair beautifully together. SCF recommends serving this with an alpine-style cow’s milk cheese, which brings some nuttiness to the party and accentuates the zesty, herbaceous notes of the salame.
• This Garlic & Pepper salame is their take on a Saucisson Sec, the classic French salame. 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.

No Nitrate or Nitrite added.

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