With my mind on salami and salami on my mind! Smoking Goose’s famous Gin & Juice Salame is made with lamb with a small amount of pork for texture, and it’s slow-cured with many of the traditional botanicals that are used in gin production – juniper berries, orange peel, and coriander – along with garlic and black peppercorns. Featured in the 2023 edition of Wine Spectator, this laid-back salame is at its best when sliced thinly and served on charcuterie boards alongside apples, celery, carrots, and cow’s milk cheeses.
Smoking Goose, founded in Indianapolis in 2011 by chef Chris Eley, specializes in old-world-style charcuterie made the traditional way – slow-cured, smoked, and deeply flavorful. They partner with small family farms across Indiana and neighboring states, ensuring every animal is raised with care, free of antibiotics, growth hormones, and gestation pens.
Ingredients: Pork, lamb, spices (sea salt, juniper berries, coriander, orange peel, dextrose, garlic, black peppercorns), water, vegetable powder (celery juice, sea salt), lactic acid starter culture, natural beef casing.
Nutritional information coming soon
Nutritional information coming soon