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.
This limited-release collection includes:
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Indiana Iberico Spanish Chorizo: paprika dulce plus sherry wine, garlic, and black peppercorns. 12oz loop, ready to slice and serve.
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Indiana Iberico Longaniza: anise seeds, paprika dulce, and high-altitude Argentinian Torrontés white wine. 10 oz loop, ready to slice and serve.
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Indiana Iberico Applewood Bacon: made with Indiana maple syrup before smoking 'em over applewood. 12oz package of slices
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Indiana Iberico Pancetta Tesa: Pancetta Tesa isn't rolled but rather hung from one end to age straight. 8oz unsliced
- Indiana Iberico Lardo: Silky pork back fat cured with Tripani sea salt, thyme, white pepper, bay leaves and lemon peel .50-1.0lb each, unsliced.
Store items in the refrigerator upon arrival. Freeze to extend shelf life by up to 365 days from the printed date.
Based on availability, flavor or product substitutions may be made when necessary -- trust us, it will still be great!
Optional: Add an insulated cooler bag, hoodie, shirt, or hat to your order