Short Creek Farm's Siciliano dry salami is a Tuscan-style cured heritage breed pork sausage seasoned with toasted fennel seed, citrus zest, garlic, white wine, and chili. The New Hampshire-based farm crafts this finocchiona-inspired meat using pork from pigs raised without antibiotics or added hormones. The heritage pork is ground, mixed with the spice blend, and naturally fermented and dried to create a firm, sliceable texture. Founded by two friends with backgrounds in environmental science and evolutionary biology, Short Creek Farm operates its own processing facility to maintain control over the curing process. This dry salami is ready to be sliced and served on charcuterie boards, layered into Italian sandwiches, or paired with sharp cheeses and crackers.
Northwood, NH
Short Creek founders Jeff and Dave have been friends since high school, and both studied environmental science in college. After college and some time spent working on endangered species conservation and ecology, Jeff began apprenticing on small, diverse organic farms, seeking a tangible connection to the ecological principles he had been studying. Within a few years, he had started a small farm of his own on leased land in Massachusetts, raising heirloom vegetables, grassfed beef, and pastured pork. At the same time, Dave was pursuing a PhD in evolutionary biology while actually putting most of his energy into studying homemade sausage and charcuterie production. After Dave left his PhD program to seriously pursue a career in the artisanal processed meat industry, and in 2015 he and Jeff decided they would start their own business making the best specialty meats from pork and beef they raised themselves.