Limited release!
Inspired by the pork sausage with Spanish origins that developed into dozens of varieties around the world, we seasoned this exceptional Indiana Iberico with anise seeds, paprika dulce, and high-altitude Argentinian torrontés white wine.
Like Argentinian and Uruguayan varieties, we stuffed narrow, natural casings to make a long, looped, dry salame that's ready to eat right out of the package and delicious to turn into plated entrees, too.
Cut thin slices on a slight angle to pair on a board with sharp, aged cows' milk cheeses, creamy blue cheeses, and Tulip Tree Creamery cheeses, plus fresh figs, oranges, quince paste, Marcona almonds, clams, scallops, dry sherry or white wine, and vermut cocktails. Layer into sandwiches on warm pan con tomate for a happy hour bite. Chop to blend into traditional Longaniza entrees like seasoned rice, stews, even tacos or fried with eggs and plantains.
Each loop salame is about 10 oz. Refrigerate after opening.
Smoking Goose owner 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.
This unique hog species is native to its namesake Iberian Peninsula and prized for centuries by butchers and chefs for its natural ability to develop intensely marbled muscles...especially with a diet of sweet chestnuts and apples, this rich pork is a charcuterie delicacy.
Ingredients: pork, salt, white wine, spices (paprika dolce, black peppercorns, anise seed), dextrose, garlic, celery powder, lactic acid starter culture, in a hog casing.
Gluten Free