single-source hertiage pork, garlic, lemon, nutmeg, cold-smoked
Hard-working history, renaissance spirit: our brand new Rust Belt Saucisson hits close to home.
Duroc pork from fourth-generation Gunthorp Farms in LaGrange, Indiana, is blended with white pepper, garlic, lemon peel, nutmeg, clove, and cinnamon before cold-smoking over applewood, hickory, and barrel staves. Chris and the Smoking Goose gang selected these spices and smoke to play back up so that this single-source, pasture-raised, pure-bred Duroc pork takes center stage.
Easy to slice by hand (next to a metal lunchbox and thermos) or layer on cured meats boards (next to Midwestern farmstead cheeses and the latest local pint).