White's Farm Pepperoni | Revittle

All White's Farm Products

Pork and beef peppered sausage.

The sausage is smoked, cured, and hung to dry for several weeks. All of the ingredients used are 100% organic, all natural, and nitrate free.

CountyWaldo County
ProducerWhite's Farm
TypeBlack Pepper Seasoned
Production MethodsFamily Owned
Production MethodsCured and Dried
Production MethodsHandcrafted
Production MethodsPork and Beef

Our partners at White's Farm are professionals using old world techniques and recipes. Your cured product is hand picked and shipped from White's Farm curing facility to your door. Cured meat ships easily. To ensure the quality of the product during delivery, our partners will be able to ship Monday through Friday with ground delivery.

USPS Shipping Map for White's Farm | Revittle

*We provide free shipping to the continental US with a minimum purchase of $100 of White's Farm cured meat products. If shipping to Alaska or Hawaii, you can choose either 2 day air or overnight - shipping charges will be automatically calculated upon checkout. Free shipping is supplier specific and cannot be combined with other suppliers. If you have any questions please email wholesale@revittle.com or call us directly 717.461.7447

White's Farm has been in the White family for over 400 years. Large Black, Red Waddle, Hampshire, Yorkshire, Duroc and Mangalista, make up the mix of heritage breeds on our farm in Winterport, Maine. Our pigs are pastured year round and fed no corn or grains, instead they dine on local potatoes and wild vegetation. We offer pork chops, ribs and roasts, bacon, ham steak, and a variety of sausages. Our salami is made in small batches, all natural and nitrate free.

Potatoes and Pigs | Revittle

The pork is raised on our farm in Winterport, Maine. We bring our White's Farm meat to Smith's Log Smokehouse in Monroe where we season and stuff it into natural casings. The sausage is smoked, 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.

Stuart White 
"I 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