Smoking Goose’s Big Red Wagyu Beef Salame is a rich, umami-packed expression of artisanal charcuterie. Made with Tajima Wagyu beef ethically and sustainably raised in Kentucky, it’s blended with a custom Big Red wine from Daniel’s Vineyard in McCordsville, Indiana. Porcini mushrooms, garlic, and black peppercorns add depth and earthiness to this robust salame, highlighting the buttery texture and marbled flavor that Wagyu is known for. Sliced thin, it’s ideal for charcuterie boards, pairing with aged cheeses, or enjoying alongside bold reds.
Smoking Goose, founded in Indianapolis in 2011 by chef-turned-butcher Chris Eley, creates small-batch cured and smoked meats using traditional methods and responsibly sourced ingredients. Partnering with family farms across the Midwest, they work exclusively with animals raised humanely without antibiotics or growth hormones. Each salame is crafted with meticulous care, balancing culinary creativity with time-honored curing techniques to celebrate authentic American charcuterie at its finest.