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Smoking Goose Applewood Smoked BaconSmoking Goose Applewood Smoked Bacon: dry-rub cured under brown sugar, sea salt, and Indiana maple sugar. Smoked over apple wood. Priced per package.
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Smoking Goose Jowl BaconSmoking Goose Jowl Bacon is a deliciously smoky and savory bacon made from the jowls of heritage breed pigs. Dry-cured for a minimum of 14 days, this bacon is hand-rubbed with a blend of spices and smoked over hardwood for a rich and complex flavor. The jowls are thicker and meatier than traditional bacon, making them perfect for frying or grilling. The bacon is also free of nitrites, preservatives, and artificial ingredients. Add some depth to your breakfast sandw...
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Smoking Goose Guanciale Pork JowlSmoking Goose Guanciale Pork Jowl with juniper berries, garlic, and black peppercorns.
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Smoking Goose Dodge City SalamePork salame with fennel pollen, pink peppercorns, garlic, and black peppercorns. Slow-cured without compound nitrates. Slice thinly and top with dressed pea shoots for a simple first course, or:
- Skewer cubes for cocktail garnishes
- ribbon slices on charcuterie boards
- Pair w...
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Rabbit And Pork Cheek TerrineIndulge in the rich, meaty flavor of Smoking Goose Meatery's Rabbit and Pork Cheek Terrine. Made with premium quality ingredients like nutmeg, white pepper, parsley, pork belly, fine rabbit pate and pork cheek, this artisanal charcuterie is a perfect combination of lean and tender rabbit meat with succulent and flavorful pork cheeks.
Each slice of our terrine is carefully crafted by hand and slow-cooked to perfection, ensuring a perfect balance of texture and flavor. Delicately seas...
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Smoking Goose Capocollo Di Dorman Pork SalameSmoking Goose Capocollo Di Dorman uncured pork salame with paprika and white wine.
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Smoking Goose City HamSmoking Goose City Ham is uncured whole-muscle ham with flavors of clove, juniper, bay leaves, and garlic that has been smoked over apple wood. It is fully cooked. -
Smoking Goose Delaware Fireball Pork SalameSmoking 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.
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Comeaux's Cajun Hickory Smoked Pork TassoComeaux's tasso is sliced pork, specially seasoned, marinated, cured, and then hickory smoked. Tasso is used to transfer seasoning and smoke flavor to other foods such as vegetables, gumbo and soups. Just a little goes a long way to spice up all of your favorite dishes. (Hint. use tasso in place of bacon or salt meat - it has less fat) Tastes great!
