At Short Creek Farm, we don’t do mass-produced. Every salami we make starts with thoughtfully sourced pork from small family farms across the USA, including pasture-based farms right in our back yard in New England.

All of our salami is slow-fermented, dry-aged, and made in small batches at our facility in Kennebunk, Maine. The result? Salami that’s bold, honest, and full of character–just like the people who make it.