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Short Creek Farm Kosho Salame

$21.00 / 5 oz Stick
Short Creek Farm Kosho Salame
Short Creek Farm Kosho Salame
  • by Short Creek Farm
  • United States

Rich, pasture-raised New Hampshire pork. Bright, zesty chile paste. These come together beautifully in Short Creek Farm’s Kosho Salame. The main charcutier makes their own kosho, a Japanese condiment made from chile and citrus zest. It’s salted to mellow before it’s added to the deeply flavorful pork. After aging, each juicy bite of rustic salami sings with fruity, lingering heat and fresh citrus. Slice and serve with burrata or Point Reyes Toma to bring big, bold flavor to your spread.

“When I tried this salami, I knew exactly what to do with it. I made a salami sandwich with San Giuliano Lemon Marmalade, and it was so good—salty and citrusy, fatty and fresh.”
Murray’s Cheesemonger, Bleecker Street – New York, NY
Short Creek Farm Pork, Sea Salt, Kosho (Chili, Lemon, Orange, Salt), Water, Chili, Celery Powder, Turbinado Sugar, Sichuan Peppercorn, Lemon, Orange, Cherry Powder, Starter Culture, In Edible Collagen Casing
  • This small-batch, slow-fermented salami balances the rich flavor of high-quality single-origin pork with bright chile and citrus.
  • In Japan, kosho is often made with Thai or Bird's eye chiles and yuzu, a Japanese citrus. Short Creek Farm makes theirs with whatever chiles are fresh and ripe in late summer and orange and lemon zest.
  • To the salami, they add a touch of turbinado sugar for balance and Sichuan peppercorn for a warming spice that adds complexity to the fresh chile bite.
  • Since 2015, Maine’s Short Creek Farm has been crafting artisanal, small-batch charcuterie using locally raised pork and beef.
  • It was founded by Jeff and Dave, high school friends who came together over a shared interest in small-scale farming and cured meats.
  • The pork for their Homegrown line of salami comes from their own farm in New Hampshire and another local farm in Massachussets, where the pigs are pasture-raised using rotational grazing in the summer.
  • They butcher the whole hog by hand before combining the deeply flavorful meat with careful blends of seasoning. The salamis are slow-fermented and dried in-house.
  • Short Creek Farm stands out by combining a traditional salami-making process with unique flavors, ranging from smoky poblanos to botanical gin to citrus-tinged kosho.
Independently Owned
Farmstead, Rotational Grazing

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