We cured this whole, boneless Iberico pork loin under garlic paste, paprika, and black peppercorns.
Ready to eat, it's simple to slice thin and serve. Pair with bright Spanish olive oil, tomato preserves (or in the off season, roasted red peppers under evoo), and marcona almonds.
Smoking Goose owner Chris Eley visited “The North Farm” in Lebanon, Indiana, where farmer Caleb Michalke produces craft malts for independent brewers and distillers…along with pasture-raising Iberico pigs that he finishes on a diet of apples + chestnuts.
This unique hog species is native to its namesake Iberian Peninsula and prized for centuries by butchers and chefs for its natural ability to develop intensely marbled muscles...especially with a diet of sweet chestnuts and apples, this rich pork is a charcuterie delicacy.
Keep refrigerated. Best-by 220 days after packed-on date.
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Gin & Juice Salame: SALE!
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Limited time: SAVE on all formats of Gin and Juice Salame. Stock up! Discounts automatically applied at checkout.
NEW! Check out our classic Gin & Juice Salame in two NEW formats
lamb and pork salame with crushed juniper berries and orange peel
as featured in Wall Street Journal and Wine Spectator
NEW Sliced Retail - case of 12: 3oz each, $4 off each case purchased
NEW Unsliced Large - Single piece, about 1-2lbs each. $1 off each purchased
Unsliced Small - Display case 12: 6oz each, black retail tube packaging, $8 off each case purchased
Unsliced Small - Single: 1 piece, 6oz each, black retail tube packaging
Thin slices bring new protein and standout flavor to traditional charcuterie boards. Skewer a cube as a garnish for gin based cocktails and as a Bloody Mary topping. Pair with brie, camembert, creamy blue cheeses, smoked salmon, spring veg like asparagus, fava beans, and artichokes as well as citrus preserves, apples, rosemary, celery, carrots, and more.
this national award recognizes exceptional food crafters who top the charts in a blind tasting and meet rigorous environmental + social responsibility standards
