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Saucisson Rouge Salami by Smoking Goose
  • Code: GG-2006-Parent
    Code: GG-2006-Parent

    Saucisson Rouge Salami

    Smoking Goose - 6 oz

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    Product Description

    From Indiana

    Saucisson Rouge salami by Smoking Goose is a nose-to-tail loop of pork salami that has been slow cured with espelette pepper, red wine, garlic, black peppercorns, chili, and mustard.

    • Size: 6 ounces
    • Key Features: Nitrate free
    • Storage & Shelf Life Info:
      • Best by 180 days after packed on date
      • Store and serve at cool room temp
    • Suggested Applications: The mild spiciness of Saucisson Rouge makes it perfect for slicing and pairing with cheddar and smoked seafood.

    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-2006
    Origin: Indiana
    Each Weight: 0.55 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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