Smoking Goose's latest creation is a mid-western take on a French classic. Made with 100% purebred Duroc pork from fourth-generation Gunthorp Farms in LaGrange, Indiana and blended with white pepper, garlic, lemon peel, nutmeg, clove, and cinnamon. Cold smoked over Applewood, hickory, and barrel staves. Easy to slice, layer on cured meat boards along with your favorite midwestern farmstead cheese and pair with a pint of local beer.

Smoking Goose utilizes old world craft to create new world flavor. They handcraft over 40 varieties of slow cured and smoked meats, salumi, and sausages from their USDA-inspected Dorman St. Meat Locker in Indianapolis, Indiana. They partner with small, family farms in Indiana and neighboring states raising animals as nature intended: no gestation pens, antibiotic-free, 100% vegetarian feed, no growth promotants, and more. They they take the time to use traditional methods such as seam butchering, hand tying, and curing without additional compound nitrates.

This uncured pork saucisson is Gluten-Free.

Ingredients: Pork shoulder, Pork fat, Sea salt, Dextrose, Lactose, Spices (white pepper, garlic, lemon peel, nutmeg, clove, cinnamon), Vegetable powder (celery juice, sea salt), Lactic acid starter culture, Natural casings. Contains Dairy.