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Cotto Salame by Smoking Goose
  • Code: GG-1975-Parent
    Code: GG-1975-Parent

    Cotto Salame

    Smoking Goose - avg 6 lb

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    Product Description

    From Indiana

    Cotto salami by Smoking Goose is coarsely ground smoked pork made with Fenugreek seed, red wine, garlic, and black pepper.

    • Key Features:
      • Comes smoked, fully cooked
    • Storage & Shelf Life Info:
      • Best by 45 days after packed on date
      • Keep refrigerated
    • Suggested Applications: The mild flavor of cotto salami tastes great shaved onto sandwiches with aged smoked provolone and pickles, or fried next to eggs for brunch.

    Priced by the Pound (Catch Weight)

    This product is priced by the pound. The listed price is based on the average weight of this product and may differ from the final amount you are charged.

    Special Shipping

    This item requires expedited shipping to ensure freshness.

    Producer Spotlight

    Smoking Goose

    Smoking Goose was founded as a butcher shop and specialty food market by Indianapolis natives and high school sweethearts Chris and Mollie Eley in 2007. The family business grew into Smoking Goose in 2011 as a result of the relationship Chris built with farmers. Smoking Goose uses old world craft and new world flavors to make over 40 varieties of slow cured and smoked meats, salumi, and sausages in small batches. Chris and the Smoking Goose team still seam butcher by hand and cure without compound nitrates. While producing this way takes more time, more effort, and more patience, Chris' and Mollie's unwavering commitment to quality, flavor, and humane, sustainable farm partners drives them to keep doing things the right way.

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    Product Details

    Code: GG-1975
    Origin: Indiana
    Each Weight: 6.50 pounds
    Pack Size: 1 Each
    Producer Spotlight

    Smoking Goose

    Smoking Goose was founded as a butcher shop and specialty food market by Indianapolis natives and high school sweethearts Chris and Mollie Eley in 2007. The family business grew into Smoking Goose in 2011 as a result of the relationship Chris built with farmers. Smoking Goose uses old world craft and new world flavors to make over 40 varieties of slow cured and smoked meats, salumi, and sausages in small batches. Chris and the Smoking Goose team still seam butcher by hand and cure without compound nitrates. While producing this way takes more time, more effort, and more patience, Chris' and Mollie's unwavering commitment to quality, flavor, and humane, sustainable farm partners drives them to keep doing things the right way.

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    Review (0)
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