pastureD MEAT & eggs

Our pastured salamis will be produced in true small-batch style – meaning each batch will be unique based on the type of hogs, season in which they were finished and salami flavoring and curing style selected.


Great salami starts with quality raw materials. The right pigs were hand-selected, pork carefully prepared and premium spices blended. The salamis slowly aged in curing rooms that were brought over from Italy and meet USDA standards. We’ve been wanting to make salamis for years and this spring we finally found a USDA certified curing and charcuterie operation that will work with a small farm – a truly unique opportunity.


We've produced two batches as of fall 2017. They are available for purchase in our farm stand and a few select restaurants, boutique stores and local wineries.


chorizo de pamplona:  a dry, smoky, spicy chorizo style salami
released: November 2017
notes: Our second batch of salamis featuring our summer grazed Berkshire hogs finished on a nonGMO blend of millet, cowpeas, beets, sunflowers, radish and sorghum sudan. We love the balance and marbling of our berkshire pork and it paired very well with the paprika and cayenne found in this salami.


cacciatore:  a creamy, earthy garlic style salami
released: March 2018
notes: Our second batch of this flavor salami is made from our fall grazed, winter finished Berkshire hogs. These pigs were
grazed on a variety of summer forages, fall pumpkins and cool season turnips and radishes. We enjoy the simple and
traditional style of this salami. It’s a blend of salt, pepper and garlic salami that allows the quality Berkshire meat to shine
through.


truffle:  a subtle truffle salami
released: March 2018
notes: Our fourth batch of this flavor salami is also made from our fall grazed, winter finished Berkshire hogs. These pigs
were grazed on a variety of summer forages, fall pumpkins and cool season turnips and radishes. Who doesn’t love
truffles! They pair perfectly with our pastured pork.