Short Creek founders Jeff and Dave have been friends since high school, and both studied environmental science at the University of Rhode Island. Jeff was a wildlife guy, and Dave was into evolutionary biology. When Jeff started his own farm in Massachusetts in 2011, Dave was avoiding his PhD research and figuring out how to make salami in his closet in California. The two would occasionally talk about how hard it was to get really great sausages at farmers' markets. In 2013, after Dave returned to the east coast, they decided to start making their own. The initial response was encouraging, so they thought, "What the heck, let's buy a farm in New Hampshire and do this for real!" After years of hustling at farmers' markets and working with various co-packers, Jeff and Dave decided to focus on wholesale and opened their own USDA plant in 2022. At the plant, they butcher pigs and make all of their products start to finish with a small, dedicated crew. In 2025 they decided it was time to sell the farm and give the processing business their full attention. They still source pastured pork directly from local farms, including from the new owners of their old farm in NH, while also buying humanely raised non-GMO-fed pork from small US farms further afield. As they grow, the team at Short Creek is excited about making their delicious small-batch artisanal meats available to folks across the country, while continuing to support pasture-based family farms right in their own backyard.