Salumi are fermented, air-dried meats, usually pork, that can be whole muscle products. Take a peek inside Smoking Goose’s aging room, where some items, like the prosciutto, can hang for years.
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Step inside the processing facility at Smoking Goose and see how all of the company’s “meat treats” begin.
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When we visited Oca with Chris, he showed us how to build the ideal salumi platter.
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With fresh mozzarella stretched fresh and dough made by hand each day, King Dough focuses on quality, so it’s no wonder they use Smoking Goose products on their wonderful pies.
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At Bluebeard, James Beard-nominated chef Abbi Merriss weaves Smoking Goose charcuterie into her rustic-yet-refined menu.
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Greg Gunthorp is one of the few farmers in the country able to deliver fresh pastured poultry on a weekly basis, and that’s thanks to his on-location processing facility.
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From the early days of Goose the Market, Fischer Farms has been Chris’ exclusive beef supplier.
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The mineral drive and floral spice of the Saucisson Rouge play deliciously against the sweet peaches and bitter radicchio in this seasonal first course (or double the recipe to serve as an entrée).
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Smoking Goose’s take on this Brazilian classic features several of its meat treats and makes a pot prime for a party.
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‘Nduja (pronounced kinda like en-DO-ya) is a spreadable pork salame that’s fit to schmear on hot crostini and enjoy but offers loads of variety in the kitchen.
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