Named in honor of the unofficial name for Smoking Goose’s first neighborhood, Smoking Goose’s Dodge City Salame is made with pork and seasoned with fennel pollen, garlic, and pink & black peppercorns. Slice it thinly and serve on a charcuterie board with dressed pea shoots for a simple first course, or pair with orange preserves, citrus mostarda, olives, blue cheese, buffalo mozzarella, or ricotta.
Founded by chef Chris Eley in 2011, Smoking Goose in Downtown Indianapolis has become a standout name in American charcuterie. Their meats come from small family farms in Indiana and surrounding states, with animals raised humanely: no antibiotics, no growth hormones, 100% vegetarian diet, and never confined in gestation pens. Their old-world methods – slow-curing, smoking, and aging – bring out deep, traditional flavor.
Ingredients: Pork shoulder, pork fat, spices (sea salt, dextrose, garlic, black pepper, fennel pollen, pink peppercorns, spices), vegetable powder (celery juice, sea salt), lactic acid starter cultures, natural beef casings.
Nutritional information coming soon
Nutritional information coming soon