Butcher’s secret stash: only 75 pieces produced
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, fresh figs and summer melon, Marcona almonds, and dry sherry + Vermut cocktails.
Whole piece, not sliced, about 1-2lbs each.
Keep refrigerated. Best-by 220 days after packed-on date.