Smoking Goose 2023 Good Food Award Winner: Saucisson Rouge

2023 Good Food Award Winner! Nose-to-tail pork salame with heart and liver, Boonville Barn Collective’s piment d'ville, red wine, chili, garlic, black peppercorns, mustard. Slow cured without compound nitrates.

 Serving suggestions: inspired by Goose owner Chris Eley’s long ago road trip to french canada, slice Saucisson rouge on a sharp bias and pair w/cloth-bound cheddar, smoked seafood, and the open road

Origin: Indianapolis, Indiana