Founder Chris Eley learned to harvest spruce tips, a traditional Scandinavian spice, during a trip to Alaska, and they’re put to good use in this Spruce Tip Beef Bresaola. This bresaola starts with eye round from locally-sourced Midwestern beef, and it’s slow-cured with black pepper and those spruce tips, which lend it a piney, minty, citrusy zip. Slice it thinly and add it to your favorite sandwich or charcuterie board, serve with fresh mozzarella and a drizzle of aged balsamic, or enjoy as-is.
Launched in 2011 in Downtown Indianapolis, Smoking Goose is recognized for producing exceptional charcuterie in the European tradition. Their meats come exclusively from local farms where animals are humanely raised without antibiotics or hormones. The team relies on classic techniques like slow-curing and smoking to develop rich, layered flavors.
Ingredients: Beef, sea salt, cane sugar, black pepper, vegetable powder (celery juice, sea salt), spruce tips.
Nutritional information coming soon
Nutritional information coming soon