On butcher day, we bone-out certain cuts, then grind, mix and stuff the sausage into casings.
Any sausage recipe or style is available to the farmer. We have an arsenal of regional and traditional preparations for pork, lamb, goat, veal and poultry. It is also not uncommon to make a sausage unique to each farm, using the herbs and ingredients adjacent to the pasture.
Salami is a distillation of the life of your farm as well. The winds, molds, yeasts and sunshine that shape your farm also help to cure these dried sausages.