As part of Smoking Goose’s Old School Salumi Series, this slow-cured Spanish Chorizo is made with pork and seasoned with garlic, sweet Spanish paprika (pimenton dulce), black pepper, and a splash of Spanish sherry wine. It’s bold and flavorful with just a touch of heat, and it’s perfect on a charcuterie board, in a sandwich with Manchego cheese, or atop a pizza.
Established in 2011 by chef Chris Eley, Smoking Goose is a Downtown Indianapolis favorite known for top-tier, old-style charcuterie. Their meats come from nearby family farms, where humane treatment is the norm and animals are never given antibiotics or hormones. Everything is slow-cured, smoked, and crafted with reverence for tradition.
Ingredients: Pork, pork fat, sea salt, dextrose, celery powder, sherry wine, garlic, spices (paprika dulce, black pepper), lactic acid started culture.
Nutritional information coming soon
Nutritional information coming soon