Smoking Goose Specialty Meats // Pack of 5

All Smoking Goose recipes begin on the farm. After research, site visits, and flavor analysis, they build personal relationships with their carefully curated farm partners. That’s how they know that the animals on these small, family farms in Indiana and neighboring states are raised as nature intended: no gestation pens, antibiotic free, 100% vegetarian feed, no growth promotants, and more.

Seam butchering and hand tying every piece takes skill and patience. But Smoking Goose knows there's no shortcut to producing the exceptional quality and flavor that come from curing these handmade meat treats with organic herbs and spices and without additional compound nitrates. Practicing the centuries old tradition of slow curing and using real, natural casings, some Smoking Goose salumi are dappled with a desirable bloom that develops as the salumi ages in the temperature and humidity controlled aging room. This natural, edible, and delicious bloom carries flavors and textures that benefit each bite.

Delaware Fireball Salumi
This crepinette salame of pork with red chilies and espelette pepper is wrapped by hand in caul fat and cold-smoked for days in a gravity-fed smoker before fermentation and aging. Highlight the smoke and balance the spiciness with dried figs or preserved peaches. Riff on buffalo wings by serving a slice of Delaware Fireball topped with a dollop of romesco or pimento sauce and a chunk of blue cheese. Easy to slice by hand with a chef’s knife, this crepinette (round and encased) salame adds spice to charcuterie boards.

Gin and Juice Salame
This salame features lamb and a little of pork for texture with crushed juniper berries and orange peel. Skewer a cube as a cocktail garnish or Bloody Mary sidebar. Thin slices bring a new protein and standout flavor to traditional charcuterie boards.

Stagberry Salame
This salame features elk and a little pork for texture with dried blueberries macerated under New Day Craft's dry mead. Stash in your backpack for hiking, camping, hunting, or picnicking. When you get back to the cabin, pour a full-bodied red wine to sip between slices.

Rust Belt Salume
This cold smoked pork salame features notes of garlic, lemon peel, and nutmeg.

Saucisson Rouge
This nose-to-tail pork salame includes heart and liver, espelette pepper, red wine, chili, garlic, black peppercorns, and mustard. It's slow cured without compound nitrates.