Spicy Capocollo di Dorman

Don’t call it gabagool! Smoking Goose’s Spicy Capocollo di Dorman is named after the street in Downtown Indianapolis on which it’s located, which is in turn named after Dorman Davidson, the grandson of Indianapolis’ fourth governor. This unique salame starts with locally-sourced pork collar, and it’s seasoned with paprika, crushed red pepper, black pepper, coriander, juniper berries, and a splash of white wine. The flavor is bold, but the heat level is gentle. Slice it thin and drape it over fresh mozzarella, ripe tomatoes, and roasted peppers with a drizzle of olive oil, serve alongside pickled vegetables or fruit preserves, or add to your favorite Italian sandwich.

Chef Chris Eley founded Smoking Goose in 2011 with a mission to bring timeless charcuterie methods to Indiana. Sourcing from small farms that raise animals responsibly – vegetarian-fed and free from antibiotics and hormones – Smoking Goose handcrafts their salumi using slow, traditional curing and smoking processes.

Ingredients: Pork, sea salt, cane sugar, spices (garlic, paprika, crushed red pepper, black pepper, coriander, juniper berries), white wine, celery powder.