Producer
a Small Good, ME
City: Rockport, ME,
Website: https://www.asmallgood.com/
About Us
whole animal
at asmallgood we only use whole animals and primal cuts sourced direct from local farmers. all animals have been raised on living pasture with the highest level of animal welfare.
in the shop we practice seam butchery, a traditional european technique that focuses on pulling out individual muscle groups reducing waste and allowing for a better preperation of salami grinds and whole muscle cures.
wild fermentation:
asmallgood proudly makes salumi with terroir, products that couldn't be made anywhere else. the heart of our program in wild fermentation. we forgo the standard freeze dried cultures for our own in house ferments. these are built up from the spent hard cider lees we collect from a local hard cidery that spontaneously ferments its cider. to this we add our own lacto brines to build up the vigor before using it to catalyze the fermentation of our salami. we are currently the only USDA facility in the US wild fermenting its products.
native and wild craft ingredients :
keeping our regional focus many of our flavour profiles are build around native and wild crafted ingredients. ramp salami, bresaola cured with northern spice bush, we want to create products that speak of the land the bore them.
at asmallgood we only use whole animals and primal cuts sourced direct from local farmers. all animals have been raised on living pasture with the highest level of animal welfare.
in the shop we practice seam butchery, a traditional european technique that focuses on pulling out individual muscle groups reducing waste and allowing for a better preperation of salami grinds and whole muscle cures.
wild fermentation:
asmallgood proudly makes salumi with terroir, products that couldn't be made anywhere else. the heart of our program in wild fermentation. we forgo the standard freeze dried cultures for our own in house ferments. these are built up from the spent hard cider lees we collect from a local hard cidery that spontaneously ferments its cider. to this we add our own lacto brines to build up the vigor before using it to catalyze the fermentation of our salami. we are currently the only USDA facility in the US wild fermenting its products.
native and wild craft ingredients :
keeping our regional focus many of our flavour profiles are build around native and wild crafted ingredients. ramp salami, bresaola cured with northern spice bush, we want to create products that speak of the land the bore them.
Practices
wild fermentation
asmallgood proudly makes salumi with terroir, products that couldn't be made anywhere else. the heart of our program in wild fermentation. we forgo the standard freeze dried cultures for our own in house ferments. these are built up from the spent hard cider lees we collect from a local hard cidery that spontaneously ferments its cider. to this we add our own lacto brines to build up the vigor before using it to catalyze the fermentation of our salami. we are currently the only USDA facility in the US wild fermenting its products.
asmallgood proudly makes salumi with terroir, products that couldn't be made anywhere else. the heart of our program in wild fermentation. we forgo the standard freeze dried cultures for our own in house ferments. these are built up from the spent hard cider lees we collect from a local hard cidery that spontaneously ferments its cider. to this we add our own lacto brines to build up the vigor before using it to catalyze the fermentation of our salami. we are currently the only USDA facility in the US wild fermenting its products.