pastured salami

small batch salami

Our pastured salami 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 six batches as of fall 2018. They are available for purchase in our farm stand and a few select restaurants, boutique stores and local wineries. 


one wild fennel:  a light peppery salami seasoned with fennel pollen

released: July 2018

notes: This is a great summer salami made from our summer grazed Berkshire hogs. These pigs were started on peas and oats and finished on a variety of summer forages, including millet, sorghum-sudan, radish, turnip and beans. We recommend pairing it with a summer white wine in your favorite place to watch the sunset. 


chajari:  a unique sweet and spicy argentinian style salami

released: September 2018

notes: Our first pork and beef blend! This salami is made with our summer finished pasture raised pork and beef. The salami is crafted with garlic, nutmeg, clove cinnamon and whole peppercorns. We recommend pairing with an fine Virginia earthy red wine, like a cab franc, to enjoy this salami!


cacciatore:  a creamy, earthy garlic style salami

released: September 2018

notes: Our best selling salami. Our third batch of this salami is made from our spring started, summer finished Berkshire hogs. These pigs were grazed on a variety of summer forages. 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.


chorizo de pamplona:  a dry, smoky, spicy chorizo style salami (SOLD OUT)
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 (SOLD OUT)
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 (SOLD OUT)
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