sustainable pasture-raised BEEF, PORK & 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.

cacciatore:  a creamy, earthy garlic style salami
released: July 2017
notes: Our first salami made from our Tamworth x Mangalista hogs finished on spring peas, oats and beets. We selected a simple and traditional salt, pepper and garlic salami recipe to allow the wonderful buttery fat of the Mangalista hog to shine through.

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.