Limited release: available while supplies last!
- loop salame, about 12oz each
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.
We seasoned this exceptional Indiana Iberico with paprika dulce plus sherry wine, garlic, and black peppercorns for a limited-edition, Spanish-style chorizo.
Cut thin slices on a slight angle to pair with sheep’s milk cheeses, dried figs, orange preserves, quince paste, Marcona almonds, clams, scallops, lentils, and dry sherry + vermut cocktails.
Keep refrigerated. Best-by 220 days after packed-on date.
Check out Rendered Iberico Leaf Lard we made, too.