Smoking Goose Delaware Fireball uncured pork salame, red chilies, espelette, caul fat, cold-smoked. Easy to slice by hand with a chef’s knife, this crepinette (round and encased) salame adds spice to...Read more

Smoking Goose Delaware Fireball uncured pork salame, red chilies, espelette, caul fat, cold-smoked. Easy to slice by hand with a chef’s knife, this crepinette (round and encased) salame adds spice to charcuterie boards. Highlight the smoke and balance the spiciness with dried figs or preserved peaches. Serve a slice of Delaware Fireball topped with a dollop of romesco or pimento sauce and a chunk of blue cheese.