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SERVES
4
Favorite
SERVES
4
Favorite
Batali Sandwich Kit for 4
Freezer FriendlyFreezes beautifully, so you can enjoy it fresh or stock up for later.
Ships Nationwide in U.S.
Not eligible for shipping to CanadaBatali Sandwich Kit for 4
Smoking Goose continuously brings new world flavors to the old world craft of curing meat. Named after Armendino Batali, the grandfather of USA’s domestic charcuterie renaissance, and featured in Bon Appetit’s America’s Top 10 Sandwich Shops, the Batali Sandwich has been on the menu at Smoking Goose’s first store “Goose the Market” for 15+ years.
Based in the heart of Indianapolis, Indiana, Smoking Goose Meatery continuously brings New World flavors to the Old World craft of curing meat. Each batch of meat, salume, or sausage is slow cured and smoked with the best ingredients to create layers of flavor. Founded by Chris Eley in 2011, Smoking Goose Meatery uses rabbit, elk, and lamb, instead of the usual pork or turkey, yielding unique flavor combinations like elk and blueberry salame or smoked duck, pear, and Port sausage. Eley was awarded the Good Food Award in 2015 and Smoking Goose won two national Good Food Awards in 2019.
This package serves 4 people and includes everything you need to make 4 Batali Sandwiches
- Coppa (6 oz.) – Pork collar salame with garlic, black pepper, and paprika.
- Soppressata (6 oz.) – Pork salame with nutmeg, clove, black pepper, and ginger.
- Capocollo Di Dorman (12 oz.) – Tender and rich pork collar salame with paprika and white wine.
- House-Made Arrabbiata Sauce (32 oz.) – House-made tomato preserves with white wine, garlic, basil, bay leaves, thyme, oregano, hot Calabrian pepper, and more.
- House-Made Batali Pickled Onions (6 oz.) – House-made red onion pickled under cider vinegar and pickling spices.
- Caruso’s Chicago-Style Giardiniera (16 oz.) – Caruso’s Chicago-style blend of chunky, pickled vegetable relish. Your choice of mild or hot!
- Natural Sliced Provolone (8 oz.) – Smoked Provolone from Wisconsin’s Red Apple Cheese.
- Jocelyn & Co. Organic Take-n-Bake Demi Baguette (14 oz.) – A delightful, preservative-free soft bread ready for baking.
- Each Baguette measures approx. 11" X 4.5" X 3"
- Smoking Goose meats are cured or smoked then vacuum sealed and shipped with ice packs which may thaw partially or fully during transit (dry ice is used in warmer weather). They are fully cooked and arrive ready to serve.
- Upon arrival, place contents in the refrigerator.
- Soppressata & Coppa can be stored for up to 180 days in the refrigerator. Consume within 7 days of opening.
- Capocollo Di Dorman can be stored for up to 40 days in the refrigerator or up to 1 year in the freezer. Consume within 7 days of opening.
- Natural Sliced Provolone can be stored for up to 40 days in the refrigerator. Consume within 7-10 days of opening.
- House-Made Arrabbiata Sauce can be stored for up to 30 days in the refrigerator or up to 1 year in the freezer. Consume within 7-10 days of opening.
- House-Made Batali Pickled Onions can be stored for up to 40 days in the refrigerator.
- Jocelyn & Co. Organic Take-n-Bake Demi Baguette can be stored for up to 40 days in a cool, dark location.
- Caruso’s Chicago-Style Giardiniera can be stored for up to 40 days at room temperature. Refrigerate after opening.
To Serve
- Preheat oven to 400º
- Bake Demi Baguette for 8-10 minutes or until golden brown.
- Once cool, slice open Baguette and apply Mayonnaise (not included) to one side and Arrabbiata to the other.
- Layer meats, cheeses, and garnish as preferred.
- If desired, top with fresh greens like shredded romaine lettuce (not included).
- Enjoy!
- Coppa – Pork Shoulder, Sea Salt, Cane Sugar, Spices (Garlic Paste, Black Pepper, Paprika, Calabrian Chile Powder, Cayenne Pepper), Vegetable Powder (Celery Juice, Sea Salt).
- Soppressata – Pork Shoulder, Pork Fat, Sea Salt, Dextrose, Spices (Garlic, Black Pepper, Crushed Red Pepper, Ground Ginger, Ground Nutmeg, Ground Clove), Water, Vegetable Powder (Celery Juice, Sea Salt), Lactic Acid Starter Culture, Natural Beef Casing.
- Capocollo Di Dorman – Pork, Sea Salt, Cane Sugar, Spices (Garlic, Paprika, Crushed Red Pepper, Black Pepper, Coriander, Juniper Berries), White Wine, Celery Powder.
- House-made Arrabbiata Sauce – Peeled Tomatoes, Vegetable Oil, Olive Oil, White Wine, Carrot, White Onion, Celery, Garlic, Basil, Bay Leaves, Thyme, Oregano, Hot Calabrian Pepper Powder, Cayenne, Sea Salt.
- House-made Batali Pickled Onions – Apple Cider Vinegar, Pickling Spice, Beet Powder, Onion, Kosher Salt, Brown Sugar.
- Caruso’s Chicago-style Giardiniera – Select Peppers, Olive Oil/Soybean Oil Blend, Cauliflower, Celery, Carrots, Salt, Spices, Garlic Powder, And Preservatives (Sodium Benzoate, Calcium Chloride, Potassium Sorbate, And Sodium Bisulfite). Contains Sulfites.
- Natural Sliced Provolone – Pasteurized Milk, Cheese Cultures, Salt, Kosher Vegetable Or Microbial Enzymes.
- Jocelyn & Co. Organic Take-n-bake Demi Baguette – Organic Unbleached Wheat Flour, Water, Sea Salt, Yeast.
Contains: Dairy, Wheat, Eggs
Redefining the Artisanal Charcuterie Game
Smooking Goose has been featured in Bon Appetit, Food and Wine, NYT, Grubhub, Wall Street Journal, and James Beard Foundation. Smoking Goose won two national Good Food Awards in 2019. Chris Eley was also awarded the 2015 Good Food Award.
Redefining the Artisanal Charcuterie Game
Smoking Goose Meatery
92% love this shop
Indianapolis, INSet in the heart of Indianapolis, Smoking Goose continuously brings new world flavors to the old world craft of curing meat. Using rabbit, elk and lamb, instead of the usual pork or turkey, Smoking Goose comes up with unique flavor combinations like Elk and Blueberry Salame or Smoked Duck, Pear, and Port Sausage. The man behind it all is Chris Eley. His process for slow curing and smoking meats is rooted in patience and care—from partnering with neighboring family farm who raise animals as nature intended to butchering and tying each batch of salumi by hand. If you’re in the area, you can witness the magic at their Meat School, where you can learn how to butcher a whole hog, cure meat, make salumi and master recipes for sausage and pâté!
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