This ball of fire is one of the original salami created at Goose the Market on Delaware Street in Indianapolis. This slightly flat and round salame is made of coarse ground pork, crushed chili, espelette pepper and garlic. It is dry aged and cold smoked over hickory wood. Excellent snacking salame. Product is best stored in the fridge for the long term, but it does travel well in temperatures below 60 degrees. Once cut, keep any uneaten portions well wrapped. We don't recommend freezing this item. Slice by hand and serve at room temperature with crusty bread, crackers, pickled vegetables, and mustard. The heat is well balanced when served with fresh figs or peach preserves.
Smoking Goose chooses to only cure and smoke the meat from healthy animals raised on independent Indiana farms, by people who care about the health of the animals and the land. They take the time to hand produce, tie, and tend each piece with the care and respect that their farmers practice in raising their animals.
*No nitrites or nitrates added except for those naturally occurring in sea salt and celery powder. Pork, sea salt, spices (garlic, crushed red pepper, black pepper, paprika, espelette pepper, cayenne pepper), dextrose, water, vegetable powder (celery juice, sea salt), lactic acid starter cultures, caul fat. Ready to eat.
No antibiotics. Gluten free.