Bright, spiced, and bursting with spruce, this is spring captured in salame. Foraged spruce tips, lemon peel, and calabrian pepper keep you on your toes.
The citrus-y, resin-y freshness of early spring spruce tips can’t be found anywhere else. This unique ingredient was introduced to Smoking Goose owner and butcher Chris during a long-ago trip in Alaska. Since then he has found his own supply (in his backyard woods), which makes its way into this special salame each year. Supplemented with lemon, clove, and pepper before being finished with a pale ale wash, this is a fresh expression of spring in Indianapolis.
TASTING: bright, citrus, spice, rich
PAIRING: dry white wine, citrus forward IPA, APA, or ESB beers, amaro centric drinks
SERVING: on a board with mackerel, orange preserves, and sturdy salty cheese
Ingredients: pork, pork fat, beer, sea salt, spruce tips, lemon peel, dextrose, celery powder, spices (hot calabrian pepper powder, pink peppercorn, clove), lactic acid starter culture, natural pork casing
6oz each, not sliced
Store at cool, consistent room temperature (refrigerate after cutting open).