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Yes! Our salami are naturally fermented and dried, so you may find some mold when you open the package. This is totally normal. If you like, you can peel the casing off of the salami before eating.

You should have received an email from us when you placed your order, and another email with the tracking number when we printed off a label. If you have a tracking number but your order hasn't shipped yet, keep in mind that we ship orders on Mondays and Tuesdays to avoid having stuff sit in a warehouse over the weekend.

We source our pork from independent family farms in the good ol' USA, including from some friends' farms right here in New England.

All of our pork comes from heritage breed pigs raised without antibiotics or hormones. Our local New England pigs are raised outdoors on pasture for at least part of the year. I mean, this is New England after all and we have this thing called "winter". When they're not on pasture, our local pigs have plenty of hay/straw/wood chips for bedding to keep them cozy.

Not anymore, sorry!

Our bacon is packaged by weight instead of by slice count -  there's 10 oz (or more) in every package. Our heritage breed pork bellies the pork bellies come in all shapes and sizes, and this is especially true of the bellies we get from our New England farmers. If a belly is particularly fat or weirdly shaped, it may only take 6 slices to make a 10 oz package.

Compare this to conventional pigs that have been bred to within an inch of their lives for uniformity - you could get 1000 commodity pork bellies and each would look almost identical to the last. Furthermore, with thousands (or hundreds of thousands!) of pigs being processed at large packing plants, there is an opportunity to grade and sort belies prior to bacon production.

We don't, but if you're local please feel free to reach out. One of our partner farms might have some available!