Jasper Hill Farm's classic dry-cured salami is slow-fermented at a lower than average temperature for a softer taste that puts the spotlight on natural flavors of the pork. A beautiful, natural rind borrows cultures from our cheese rinds, lending distinctive mushroom aromas.
Jasper Hill Farm began as a model for value-added production; turning milk into cheese, a high-value product that allowed the farm to thrive. Pigs have always been a part of small-scale, diversified farming with their appetite for the by-product of whey and batches of cheese that don't make the grade. In 2019 Jasper Hill Farm realized their vision of applying the value-add strategy to pork by crafting top tier charcuterie.