2023 Good Food Award Winner!! With a recipe inspired by Smoking Goose owner and butcher Chris' trip to French Canada years ago, This nose-to-tail pork salame is made with heart and liver, Boonville Barn Collective’s piment d'ville, red wine, chili, garlic, black peppercorns, and mustard slice Saucisson rouge on a sharp bias and pair with Dunbarton Blue by Roelli Cheese Haus, smoked seafood, and the open road about 6oz each, not sliced Choose 5-pack bundle and save 10%! Store at cool, consistent room temperature (refrigerate after cutting open) Ingredients: Pork, Pork Heart, Pork Liver, Pork Fat, Red Wine, Salt, Garlic, Spices (Black Pepper, Crushed Red Pepper, Piment d’Ville), Dextrose, Celery Powder, Mustard Seed, Cane Sugar, Lactic Acid Starter Culture in a Collagen Casing All Smoking Goose recipes begin on the farm. Learn about our small, family-owned farm partners and more.
