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Short Creek Farm Poblano Salame

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

Maine’s Short Creek Farm turns out Old World salami with modern flavors, like this version featuring smoky pockets of roasted poblano peppers. It starts with high-quality, pasture-raised pork from two local farms, resulting in a juicy salami with rich pockets of fat. Poblanos, garlic, cumin, and nigella seeds elevate this charcuterie to something special. Slice and serve with mild cheeses like Murray’s Young Manchego or Queso Campesino Queso Oaxaca to let this salami’s aromatic flavors shine.

“This poblano salami is so versatile. When I’m not bringing it to a picnic, I like it on a tortilla with melted Queso Quesadilla for an easy snack.”
Murray’s Cheesemonger, Bleecker Street – New York, NY
Short Creek Farm Pork, Roasted Poblano Peppers, Sea Salt, Water, Celery Powder, Garlic, Turbinado Sugar, Nigella Seed, Black Peppercorn, Cherry Powder, Cumin Seed, Starter Culture, In Edible Collagen Casing.
  • This small-batch, slow-fermented salami balances the rich flavor of high-quality, pasture-raised pork with smoky, vegetal roasted poblano peppers and fragrant seasonings like garlic, peppercorn, cumin, and nigella seed.
  • Poblanos are dark green Mexican peppers that are mild but more flavorful than the average bell pepper. They’re often roasted, which brings out their fruity flavor.
  • Nigella seed is a small black seed that’s aromatic with notes of onion and oregano. It’s often used in Indian, Middle Eastern, and North African cuisine.
  • 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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