Smoking Goose Meatery
Instructions

Charcuterie Board Collection


Storage:

  • Upon arrival, place sausage and terrine in the refrigerator. Sausage can be store in the refrigerator for up to 35 days from the packed-on date marked, while the terrine can be stored for 28 days
  • Salame can be kept at room temperature until serving. Once opened, store in the refrigerator for up to 6 months

Serving:

  • 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