Especially for BerserkerDay17, we're excited to debut this collection of limited-release and new charcuterie all made exclusively by Smoking Goose. Supplies are limited -- order now while supplies last!
Delivery is free to the lower 48, and this Collection ships out the week of February 9 for delivery in time for Valentine's Day, Mardi Gras, and more. Sorry, earlier or postponed delivery is not available.
This limited-release Berserker Collection includes:
- Foie Gras Mousse with Smoked Cherry + Montepulciano Gelée: We sealed our rich, house-made foie gras mousse under a gelee we made of our smoked cherries and certified organic Montepulciano from Villamagna. Finished with a pinch of crushed pink peppercorns, it's fully prepared and ready to eat. Each package about 6oz. Keep refrigerated.
- Gentile Giant: only available once a year! We stuffed our wild boar + Copper & Kings American Brandy salame into the most prized portion of the natural pork casing. 3oz package of slices. Keep refrigerated.
- "Oysters Rockefeller" Hot Dip with Artichokes: We blended rich smoked oysters with with fresh spinach, marinated artichokes, creamy garlic sauce, our Bacon Bits, and more for a fully assembled dip that ready to simply heat and serve. Each tin is about 11oz. Store in freezer, and follow easy heating instructions below to serve.
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Indiana Iberico Spanish Chorizo: Chris Eley visited “The North Farm” in Lebanon, Indiana, where farmer Caleb Michalke produces craft malts for independent brewers and distillers…along with pasture-raising Iberico pigs that he finishes on a diet of apples + chestnuts. We seasoned this exceptional Indiana Iberico with paprika dulce plus sherry wine, garlic, and black peppercorns for a limited-edition, Spanish-style chorizo. Ready to eat right out of the package. 12oz loop. Keep refrigerated.
- Local Gin + Blood Orange Salmon Lox: We cured these salmon fillets under Navy Strength Oak-Finished Gin by Indy's own 8th Day Distillery plus blood oranges, pink peppercorns, fresh ginger, and beets, which also lend the striking, all-natural color to the finish. Each piece about 5oz. Keep refrigerated.
- Dorman Firestick: brand new salame! Named in honor of Smoking Goose's Indianapolis address, this cold-smoked pork salame is laced with red chilies, Piment d’Ville from Boonville Barn Collective, garlic, black pepper, paprika, and cayenne. 3oz package of slices. Keep refrigerated.
- Tasso: seasonal release just in time for Mardi Gras. We hand-trimmed these pork flat irons before adding our spice rub that follows the traditional flavor parade with a liberal layer of cayenne, marjoram, white pepper, and allspice. Each piece gets a thick lick of smoke over smoldering fruit wood. Each piece around 7-9oz. Keep refrigerated (or freeze for up to 365 days).
- Spice-Rubbed Hot-Smoked Smelt: We brined these fresh fish under citrus, thyme, shallot, and black peppercorns before tossing them with paprika, Calabrian peppers, pink peppercorns, and more. Smoking 'em over fruit wood, they're fully cooked and ready to eat right out of the package. Each pack about 8oz. Store in freezer and thaw before serving.
- Raw Pork Sausage w/ Lion's Mane Mushrooms + Herbs: We blended Lion's Mane Mushrooms with turmeric, rosemary, sage, thyme, and more for this #ButchersSecretStash raw, uncased pork sausage. Ideal for filling fresh pasta, layering into white lasagna, stuffing whole fish, rolling into porchetta, blending into egg dishes, tossing with seafood dishes, and more. Each package about 1lb. Store in freezer.
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South Cider Salame: Our Good Food Award winning goose salame with a touch of pork for texture features Indiana persimmons and hard apple cider from Arvin’s Acres in Delphi, Indiana. Ready to eat right out of the package. 6oz link. Refrigerate after cutting into it.
- Cold-Smoked Bison Jerky with Persimmon + Sumac: We cold smoked this bison and finished it under local persimmon puree with sumac and more. This jerky is a top-shelf desk snack, road trip bite, movie night stash, hiking or hunting provision, and more. Ready to eat. Each package about 4oz. Keep refrigerated.
- Optional addition: add half a Black Apple Ham to your collection! This limited release is ideal for Easter dinner and more. We spice brined whole-muscle heirloom Kurobuta ham under lemon peel, cinnamon, allspice, and nutmeg before slow smoking 'em. Finished with a rich glaze we made with Laird’s Applejack and currants, these extraordinary hams are fully cooked and so simple to heat and serve hot as a Sunday dinner or holiday centerplate. Each package is half a ham and around 4 - 5 lbs each. Store in freezer and follow easy heating instructions below to serve hot.
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Reheating instructions:
"Oysters Rockefeller" Hot Dip: Preheat oven to 400F degrees, and remove tin from plastic wrapping. Cover tin with aluminum foil and bake for about 10 minutes. Remove foil and bake an additional 10 minutes or until heated through and golden brown delicious.
Black Apple Ham: is fully cooked. If you'd like to serve it warm, here's how we recommend warming it up.
1. Preheat oven to 325 F.
2. Unwrap ham and place in shallow roasting pan on roasting rack. Pour any juices from the ham package over the ham.
3. Cover bottom of pan with a little water. Optional: instead of water, use apple cider, wine, beer, or stock.
4. Cover ham and roasting pan with a loose "tent" of aluminum foil, and seal edges of aluminum foil tightly around rim of roasting pan. Bake for approximately 12-15 minutes per pound.
5. With about 30 minutes left in heating time, remove ham from oven and baste with juices from pan. Return ham to oven uncovered and continue heating. Basting can be repeated several times during those last 30 minutes.
6. Final internal temperature of ham should reach 140 F. Remember, ham is already fully cooked, but heating to this temperature helps ensure it’s warm throughout.
7. Remove ham from oven and allow it to rest for 15 minutes before slicing.