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Short Creek Farm White Mountain Gin Salame

Short Creek Farm White Mountain Gin Salame
Short Creek Farm White Mountain Gin Salame
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  • by Short Creek Farm
  • United States

When Maine’s Short Creek Farm chooses a flavor for their salami, they go whole hog. White Mountain Gin Salame is infused with spirits from New Hampshire’s Tamworth Distilling, as well as an extra boost of classic gin botanicals like juniper, coriander, ginger, and lemon. The rustic salami is marbled with melt-in-your-mouth fat, which carries the herbal, floral notes so well. Elevate your appetizer spread alongside a rich, salty cheese like Pecorino Oro Antico (and gin and tonics, of course).

“This salami carries so many delicate flavors that are great for pairing. When I tried it with Finnochietto Blue, the hoppy notes were beautiful beside the fennel. But it was equally good with a smoked cheese like River’s Edge Up In Smoke.”
Murray’s Cheesemonger, Bleecker Street – New York, NY
Short Creek Farm Pork, Gin, Sea Salt, Water, Celery Powder, Turbinado Sugar, White Peppercorn, Juniper Berry, Coriander Seed, Cherry Powder, Lemon, Orange, Ginger, Anise Seed, Cardamom Seed, Nutmeg, Cinnamon, Starter Culture, In Edible Collagen Casing
  • This small-batch, slow-fermented salami balances the rich flavor of high-quality single-origin pork with the botanical flavors of gin.
  • Each slice carries a distinct gin flavor, from the addition of actual gin as well as herbs, spices, and flavorings typically found in gin: juniper berry, coriander seed, lemon, orange, ginger, anise seed, cardamom, nutmeg, and cinnamon.
  • The result is an herbal, spirit-forward freshness as well as a bit of warmth.
  • Short Creek Farm uses local spirits from Tamworth Distilling. In addition to traditional botanicals, their White Mountain Gin includes a blend of hops, which bring some citrus and pine flavors.
  • 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, 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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