With a recipe inspired by Smoking Goose owner and butcher Chris' trip to French Canada years ago, this Saucisson Rouge is a whole hog salame with Boonville Barn Collective piment d'ville, chili, pork heart, pork liver, and red wine. Pairs best with the open road, and don't forget the aged cow's milk cheese and wild berry preserves from just outside the walls of Florence.
about 6oz each, not sliced