Our crepinette pork salame with Boonville Barn Collective's piment d’ville, cayenne, paprika, garlic, and more -- wrapped by hand in caul fat and cold-smoked for days in our gravity-fed smoker before fermentation and aging
Named after Indy's Delaware Street, your Goose’s first address.
Easy to slice by hand with a chef’s knife, this crepinette (round and encased) salame brings heat to charcuterie boards. Highlight the sweet smoke and balance the spiciness with dried figs or preserved peaches.Pair with Tulip Tree Creamery’s Snapdragon Cheese and a drizzle of Indy’s own Hardwood Honey.
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.
Named after Indy's Delaware Street, your Goose’s first address.
Easy to slice by hand with a chef’s knife, this crepinette (round and encased) salame brings heat to charcuterie boards. Highlight the sweet smoke and balance the spiciness with dried figs or preserved peaches.Pair with Tulip Tree Creamery’s Snapdragon Cheese and a drizzle of Indy’s own Hardwood Honey.
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.
about 5oz each
Store at a cool, consistent room temperature (refrigerate after cutting open).
Ingredients: pork, sea salt, spices (garlic, piment d'ville, crushed red pepper, black pepper, paprika, espelette pepper, cayenne pepper), dextrose, water, vegetable powder (celery juice, sea salt), lactic acid starter culture, caul fat
Gluten Free
All Smoking Goose recipes begin on the farm. Learn about our small, family-owned farm partners and more.