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city ham - 407 level - single sourced gunthorp ham

10# whole

Whole muscle, boneless ham spice brined under BLACK PEPPERCORNS, GARLIC, ALLSPICE, CLOVES, JUNIPER BERRIES, BAY LEAVES; smoked over apple wood, fully cooked

 
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Mortadella

6# whole

Silky smooth emulsified pork with cubes of house-cured back fat, cinnamon, and black peppercorns in a wide diameter of about 6".

 
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Capocollo

3# whole

Pork collar salame with paprika, white wine, crushed red pepper, black pepper, coriander, and juniper berries.  Smoking Goose's downtown Indianapolis meatery is on Dorman street, named after the grandson of Indiana's fourth governor.

 
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SALAME COTTO

6# whole

coarse-grained pork salame with fenugreek seeds and organic red wine in a wide diameter of about 6"

 
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Soppressata

3# whole

Pork salame with clove, nutmeg, ginger, and black pepper in a wide diameter of about 4".

 
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Dodge City

4# whole

Pork salame of fennel pollen and pink peppercorns with a diameter of about 3-5".  In honor of the unofficial name of goose's first indy neighborhood: "Dodge city"

 
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Deleware Fireball

6oz spicy salami

Crepinette salame of pork with red chilies and espelette pepper wrapped by hand in caul fat and cold-smoked for days in our gravity-fed smoker before fermentation and aging.  Goose's first Indy address was at the corner of 25th and Delaware Street.

 
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Gin and Juice

8oz salami

Lamb + a little of pork for texture with crushed juniper berries and orange peel.

 
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Stagberry

8oz salami

Elk + a little pork for texture with dried blueberries macerated under New Day craft's dry mead.

 
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Saucisson Rouge

8oz salami

Looped pork salame with pork heart + liver, espelette pepper, chili, and red wine.

 
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Rust Belt

8oz salami

Hard-working history, renaissance spirit: our brand new Rust Belt Saucisson hits close to home. 100% purebred Duroc pork from fourth-generation Gunthorp Farms in LaGrange, Indiana, is blended with white pepper, garlic, lemon peel, nutmeg, clove, and cinnamon before cold-smoking over applewood, hickory, and barrel staves.

 
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SALAME PICCANTE

avg 1.5# each, not sliced

pork salami, garlic, anise seed, cayenne, organic red wine, pimenton picante

 
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RABBIT & PORK CHEEK TERRINE  

6# whole or 8oz retail

Nutmeg, white pepper, parsley, pork belly wrapped in bacon

 
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PIG AND FIG TERRINE

6# whole or 8oz retail

country-style pork pate: dried figs, cinnamon, ginger, cloves

 
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Duck Prosciutto

8oz whole

Boneless breast of moulard, star anise, allspice, orange peel

 
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LOMO

2# whole

Lean pork loin, garlic paste, paprika, black peppercorns

 
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COPPA

3# Whole

Whole muscle pork collar cured with Garlic, Black Pepper, Paprika, Calabrian Chile, Cayenne

 
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Guanciale

8oz retail

Hog jowls, juniper berry, garlic, black peppercorn

 

SEASONAL ITEMS

The following items are not available every day but are released at different times throughout the year. Check in with your sales rep for the latest offering. 

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South Cider Salame - Seasonal

Gooseliver, smoked goose breast, persimmon pulp, dried persimmons and New Day Craft South Cider hard apple cider. 

 
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Fist Full of Hops - Seasonal

8oz salami

Pork, Sun King Fist Full of Hops IPA, lemon peel, black peppercorns

 
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GenTILE GIANT - Seasonal

1.25# salami

Small batch salumi series annual release. Wild boar, trapani sea salt, Copper & Kings' American brandy. Tied in the most prized portion of the natural casing, what Italians call gentile (pronounced jen-tea-lay): reserved for royalty of 14-16th Centuries, this incredibly delicate casing is rare and takes more training to use but provides the ideal environment for full and flavorful fermentation while maintaining a tender texture .


Serving suggestions pair with sheep's milk cheeses and brandy-based cocktails