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Smoking Goose

Meet: Smoking Goose

Indianapolis, Indiana

Growing up in Indianapolis, Chris’ first kitchen gig at the local Sahms restaurant inspired his taste for a professional food career. After culinary school and...

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Rust Belt Saucisson

Made by Smoking Goose

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Ingredients
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With a hat tip to Smoking Goose's native Midwest’s hardworking history and recent foodways renaissance, Rust Belt Saucisson is a cold-smoked salame with garlic, lemon peel, nutmeg, and single-source, heritage breed Duroc pork raised on pasture by fourth-generation farmer and Chris’ friend Greg Gunthorp.

5-6 oz salami, weight varies

This product requires refrigeration.