Smoking Goose Signature Collection

$179
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Set in the heart of Indianapolis, Smoking Goose 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. This Smoking Goose Signature Collection has you covered with all of Smoking Goose products—from terrines to sausage to charcuterie, you know you won’t be missing out with this collection!

More Details

This Smoking Goose Signature Collection serves 48-60 people and includes:

  • Duck Prosciutto (6-10 oz. unsliced) – Whole duck breast cursed with star anise, allspice and orange peel. Slice thinly to serve with oozy cheese and hard, dry ciders
  • Pig & Fig Terrine (8 oz.) – A country style pork pate with dried figs, pepper, garlic, nutmeg, cinnamon, ginger, corriander, clove and red wine. Perfectly paired with rich cheese and crisp German white wines
  • Guanciale (8 oz. unsliced) – Guanciale is a pasture raised pork jowl cured with garlic, juniper berry and black peppercorns that we age for a minimum of four weeks
  • Smoked Mexican Chorizo Sausage (4 links, 12 oz. total) – Pork sausage infused with cumin, oregano, ancho peppers and sherry vinegar, and then smoked over fruitwood. Fully cooked and ready to sear and serve!
  • Smoked Duck, Pear and Port Sausage (4 links, 12 oz. total) – Blended duck and pork sausage with organic pears and port wine. Grills up perfectly to be served with cherry mostarda and caramelized onions
  • Smoked Kitchen Sink Sausage (4 links, 12 oz. total) – A complete nose to tail sausage with pork heart, liver, skin and our signature bacon. With a zip from the espelette pepper, dry mustard and sage, this sausage crisps up perfectly to serve with caramelized onions and a poppy seed roll
  • Applewood Bacon (12 oz. sliced) – Pork Belly cured with Indiana maple syrup, cane sugar and sea salt. Smoked over apple and hickory wood
  • Jowl Bacon (12 oz. sliced) – Pork jowl cured with Indiana maple syrup, sea salt and crusted with coriander and black peppercorn. Smoked over apple and hickory wood
  • Bacon Bits (8 oz.) – Pork belly cured with Indiana maple syrup and brown sugar, then diced to bits
  • Pancetta Tesa (8 oz. unsliced) – Pasture raised pork belly cured with bay leave, junniper berries, peppercorns, garlic, red wine and nutmeg. Use as a base to traditional Italian sauces or slice thinly and serve as a crudo item with lemon and herb coated goat cheese
  • Gin & Juice Salame (7-9 oz. unsliced) – Pasture raised lamb and pork blended with crushed juniper berries and orange zest. Delightfully different and perfect as a bloody mary garnish!
  • Stagberry Salame (7-9 oz. unsliced) – Pasture raised elk and Indiana pork aged with dried blueberries and local dry mead (honey wine) from Indiannapolis’ own New Day Craft. Sweet, mild and pairs perfectly with rosemary honey!
  • Rust Belt Salame (5-6 oz. unsliced) – An homage to our midwest roots—we blend single source, heritage breed hogs with nutmeg and lemon peel to make this sec style salame that is then cold smoked over whiskey barrels. A perfect start for those new to charcuterie!

Ingredients

Duck Prosciutto: duck breast, spices (sea salt, cane sugar, white pepper, star anise, allspice, dried orange peel), vegetable powder (celery juice, sea salt)
Pig & Fig Terrine: pork, pork liver, pork back fat, pork caul fat, dried figs, eggs, pork heart, bacon (sea salt, brown sugar, cane sugar, maple syrup, vegetable powder (celery juice, sea salt), cane sugar, spices (black pepper, garlic, mustard, white pepper, cinnamon, clove, nutmeg, ginger, coriander)
Guanciale: pork jowls, spices (sea salt, brown sugar, garlic, juniper berries, black pepper, bay leaves, nutmeg), red wine, vegetable powder (celery juice, sea salt)
Smoked Mexican Chorizo Sausage: pork shoulder, pork fat, salt, spices (garlic, black pepper, ancho pepper, paprika, chipotle pepper, jalapeno powder, cayenne, cumin, oregano), water, vegetable powder (celery juice, sea salt), sherry vinegar, natural hog casings)
Smoked Duck, Pear and Port Sausage: duck, pork shoulder, pork fat, dried pears, salt, spices (sage, black pepper, garlic, fennel pollen), port wine, water, vegetable powder (celery juice, sea salt), natural hog casings
Smoked Kitchen Sink Sausage: pork shoulder, pork fat, pork liver, pork heart, pork skin (cooked), salt, cane sugar, spices (garlic, black pepper, dry mustard, red pepper, sage, parsely, espelette pepper), uncured* bacon (pork belly, sea salt, cane sugar, brown sugar, maple syrup, vegetable powder [celery juice, sea salt]), red wine, natural hog casings
Applewood Bacon: pork belly, sea salt, cane sugar, brown sugar, maple syrup, vegetable powder (celery juice, sea salt)
Jowl Bacon: pork jowls, sea salt, cane sugar, brown sugar, maple syrup, spices (coriander, black pepper), vegetable powder (celery juice, sea salt)
Bacon Bits: pork belly, Indiana maple syrup, brown sugar
Pancetta Tesa: pork belly, sea salt, brown sugar, spices (chopped garlic, juniper berries, black pepper, bay leaves, nutmeg), red wine, vegetable powder (celery juice, sea salt)
Gin & Juice Salame: pork, lamb, sea salt, dextrose, spices (juniper berries, coriander, orange peel, garlic, black peppercorns), water, vegetable powder (celery juice, sea salt), lactic acid starter culture, natural beef casings
Stagberry Salame: elk shoulder, pork shoulder, pork fat, dry mead (honey wine), spices (sea salt, dried blueberries, garlic, dextrose, black pepper, honey), water, vegetable powder (celery juice, sea salt), lactic acid starter culture, natural beef casings
Ruse Belt Salame: pork shoulder, pork fat, sea salt, dextrose, lactose, spices (white pepper, garlic, lemon peel, nutmeg, clove, cinnamon), vegetable powder (celery juice, sea salt), lactic acid starter culture, natural casings

Instructions / Storage

  • 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 package (except salume) in the refrigerator. Terrine can be store in the refrigerator for up to 28 days from the packed-on date marked, sausage can be stored for up to 35 days, bacon for up to 45 days while proscuitto and guanciale can be kept for up to 6 months
  • Salumi can be kept at room temperature until serving. Once opened, store in the refrigerator for up to 6 months from the packed-on date marked
  • To serve bacon later, place in the freezer immediately upon arrival. Allow meat to thaw in the refrigerator overnight before serving. We do not recommend freezing other meats
Download Storage and Prep Instructions

Shipping Details

  • Items are prepared fresh and shipped directly from the shop
  • Smoking Goose ships Monday through Thursday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

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