Soppressata is an Italian classic, but there’s actually no one specific recipe for it – each version is slightly different, and each producer puts their own spin on it. At Smoking Goose, they’re starting with the highest-quality locally-sourced pork and mixing it with ginger, nutmeg, cloves, black pepper, garlic, and a little crushed red pepper for a little heat. It’s slow-cured without compound nitrates, and is perfect when sliced thin and added to your favorite Italian sandwich or pizza.
Smoking Goose, launched in Indianapolis by chef Chris Eley in 2011, has earned national praise for its artisanal charcuterie. The company works with regional farms that raise animals naturally, without hormones or antibiotics. Using time-honored curing and smoking techniques, Smoking Goose delivers bold, rustic flavor in every bite.
Ingredients: Pork shoulder, pork fat, sea salt, dextrose, spices (garlic, black pepper, crushed red pepper, ground ginger, ground nutmeg, ground clove), water, vegetable powder (celery juice, sea salt), lactic acid starter cultures, natural beef casing.
Nutritional information coming soon
Nutritional information coming soon