PK1500– Hot Copocollo, 4.5 lb. PK1505– Delaware Fireball Tender, sweet whole muscle pork 5 oz. (Limited Availability) (cut between the neck and Pork wrapped in caul fat that is shoulder) balanced w/ a little blended w/ garlic, red pepper, heat from crushed red pepper, espellette, cayenne pepper and black pepper, coriander and paprika then cold smoked in a juniper berries. Serving Suggestions: Play off the gravity-fed smoker. Expect a floral, earthy & citric heat by pairing it with sweet or sour condiments like spiciness balanced by a sweet smokiness. Suggestions: pickled vegetables or fruit preserves. Slices are good Very easy to slice by hand and adds value to a Slow cured and smoked for sandwiches and are great over mozzarella & charcuterie board. Ruff on buffalo wings by serving a meats, salumi and tomatoes w/ a drizzle of fruity olive oil. slice topped w/ pimento sauce and blue cheese. sausages handmade in Indianapolis since 2011. PK1515– Duck Prosciutto, 8 oz. PK1510– Dodge City 8 lb. Made w/ whole boneless moulard Pork salami w/ fennel pollen and duck breast, star anise, allspice & Why Smoking Goose? pink peppercorns. Serving orange peel. Thin slices will melt in Unique recipes & suggestions: Slice thinly and top your mouth with a rich and sweet flavors with dressed pea shoots for a beginning finished by a spiced citrus Indiana terroir in simple first course, skewer cubes flavor. Serving Suggestions: Makes for luxurious meat each bite for cocktail garnishes, or layer slices on charcuterie boards. petals on a charcuterie board or first course, pair with Transparent farm Fabbri cherries or toss thin slices into a salad. sourcing Made in small batches, PK1520– Gin and Juice, 8 oz. PK1525– Mortadella, Whole 6 lb. hand tying each piece. Lamb with a touch of pork for Pork with house cured back fat, Cured without the use texture, crushed juniper berries cinnamon and black peppercorns. of added nitrates or and orange peel. The juniper Expect a silky and rich flavor with a nitrites. berries bring a bright gin flavor historic sweet spice and clean finish.

to sweet lamb before the orange Serving Suggestions: Like bologna for Raw Resources zest leaves a clean finish. Serving Suggestions: grownups, fry up next to some eggs, ribbon over pizza Base requirements for all Skewer a cube as a cocktail garnish or Bloody or perfect in sandwiches. smoking goose farm Mary sidebar while thin slices bring a new protein sources: and stand out flavor to charcuterie boards. Small family owned farm PK1535– Salame Cotto, 6 lb. PK8039– Guanciale Uncured Pork No factory farms Coarse ground and tender pork Jowels, 1.5 lb. avg. No gestation pens that yields 5-6” in diameter. Pork jowel cured under bay leaves, Antibiotic free Expect rich, savory and sweet juniper berries, garlic and black 100% vegetarian fed caramel maple flavors from peppercorns. Expect a kick of black No growth promotants fenugreek seed and red wine. peppercorns stands up to porcine Humanely slaughtered Shave onto sandwiches with smoked provolone silkiness, marbling outspaces lean 2 to 1. Splices pan and pickles; fry next to eggs for brunch or bring a fried or oven baked make a top shelf BLT. Cut a fine Smoking Goose carefully new flavor and texture to charcuterie boards. dice to add depth and richness to sauces, soups, curate farm sources roasted vegetables, eggs and more. based on research, site visits, flavor and personal PK1530– Pig and Fig Terrine, 8 oz. relationships with the Make with pork, pork liver, dried figs, black pepper, garlic, white pepper, cinnamon, cove, farmers. nutmeg, ginger, coriander, eggs, heavy whipping cream and red wine wrapped in caul fat. Expect a country style terrine with both finesse and twang; sweet tart of dried figs highlights sweet pork. Serving Suggestions: Ready to eat right out of the bag at room temperature. Great when served with whole grain mustard, crusty bread and pickled onions. For something unique, try pig and fig terrain on a grilled cheese sandwich, mac n cheese or on a cheeseboard. PK1533–Rust Belt Saucisson 5oz. PK1545– Tasso Cayenne Flat Iron 8 oz. avg Hard-working history, renaissance spirit: Rust Belt Cut from the pork shoulder rather than the hind hits close to home. 100% purebred Duroc pork from legs, this flat iron has a rich dense meat that is fourth generation Gunthorp Farms in LaGrange, heavily spied with white pepper, allspice, chilies Indiana, is blended with white pepper, garlic, lemon and marjoram before hanging in the peel, nutmeg, clove, and cinnamon before smokehouse for a thick flavor a smoke from cold-smoking over applewood, hickory, and barrel staves. Easy to pecan wood. This is great in Cajun cooking, but also great for dips slice by hand or layer on cured meats boards. and fondues, in soups, with briny shellfish, on greens or with breakfast eggs.

PK1540-Stagberry Elk Salume, 8 oz. SEASONAL AVAILABILITY: Elk salume with a bit of pork for texture, dried PK1517– Gentle Giant 1.5 lb. blueberries soaked in mead-honey wine from The gentle giant is made with wild boar and rum Indianapolis’ New Day Craft. Stagberry has a sweet wort from Indy’s own Hotel Tango Distillery. Very and rich elk flavor w/ a tingly of tart berry fruit, floral easy to cut by hand! and mineral in the background. Stash in your backpack for hiking/ hunting. Pour a full bodied red wine to sip between Stagberry slices.

PK6600– Mole Salami, 8 oz. PK6605– Wild Boar Salami 8 oz. Hand-crafted, Traditional Old Mexico style seasoned Our rustic hunter style salami with Artisanal Products pork salami– the perfect union of notes of pepper and fresh garlic. chocolate and chili. At New England Charcuterie, owner and executive chef PK6610– Parmesan Reggiano Salami PK6615– Bourbon and Bacon Salami Joshua Smith has 8 oz. avg. 8 oz. avg. combined Old Heritage Berkshire pork salame with A nice hint of sweet smokiness from World traditions parmiagiano reggiano, garlic, and red the bacon combined with soft notes with New World wine. of bourbon. flavors to make a product that is unexpected PK6625– Bohemian Pate PK6620– Hot Sopressata and delicious. 8 oz. avg. 8 oz. avg. A blend of duck, pork, and chicken liver Classic Italian spicy salame with hot creates an incredibly rich and complex Calabrian chili pepper. flavor.

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