Natural Pork . Authentic Salami

Winterport, Maine  207.525.3568

Our Pork

Naturally raised pork means that our pastured pork is raised without antibiotics, hormones or grain. 
Our pork is ractopamine and drug free.
The pigs have over 120 acres to roam and root, they also enjoy a feast of potatoes every morning. The fact that the pigs subsist on earthworms, grubs and native plants makes their meat high in Omega 3’s. People are now finding that pork fat is one of the “good” fats.
Many think it is important to know where your meat comes from, it is also important to know what your meat is fed, this makes the difference between good meat and great meat. Our cuts are well marbled giving the best meat/fat ratio, far superior to any commercially raised pork, so much better tasting and better for your health. 
Try some of our pork today! 


White's Farm & Smith's Log Smokehouse

The pork is raised on our farm in Winterport, Maine. We bring our meat to the smoke house in Monroe where we season and stuff it into natural casings. The sausage is smoked and cured and  hung to dry for several weeks. Libby Smith, Stuart’s younger sister, oversees the business side of the smokehouse while Andrew Smith has perfected his salami recipes over the years. The beef and sheep used in our sausage are raised on neighboring farms who use natural pasture raising practices.
All of the spices we use are 100% organic.


We offer 7 different types of salami, all natural and nitrate free.
SOPPRESSATA- Our classic all pork soppressata is a perfect balance of spices,          including whole black peppercrn.
HONEY PEEL - This all pork salami is accented with dried orange peel and a touch of honey.
SUMMER SAUSAGE - Pork, beef and bacon equals, smokey perfection. 
CHORIZO - All pork sausage with just enough red pepper to give it color and a kick.
PEPPERONI - Classic beef and pork peppered sausage.
SUCUK - Sheep and beef sausage spiced with cumin.
HARD SALAMI - Tangy all beef salami.

About the Pigs

 started raising pigs in 1974, when most people only raised one or two for themselves. 
At that time prices for commercially raised pork were so low, it was hard to compete; and, most people were not overly concerned about where their food came from. 
Though my pigs rooted primarily in the woods and field and were not fed much grain, this was not a big enough reason to purchase my pork over commercial supermarket pork, so after 5 years I stopped.
40 years later things have changed. 
Now conventionally raised meat in most supermarkets is pumped full of hormones and antibiotics.  Even products labeled organic or natural may not be trusted to be exactly what they say they are.
So, I started to raise pigs for myself. Then friends and family wanted me to raise them for them.
I started with three pigs in April of 2009, three weeks later I had fifteen pigs.
I kept four sows that fall, they were such good sows that that spring I had around sixty pigs, from there all hell broke loose.
Now we have over two hundred and fifty pigs, with more on the way.
- Stuart White
  5. The Winter Mob
    The Winter Mob
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    Apple Gang
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    Punk Pig
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    Apple Gang
Stuart White
Yasmin Kuhn
435 Monroe Road
Winterport, Maine 04496
Tel: 207-525-3648
Email: [email protected]
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