EXTENDED THRU 1/28 - LAST CALL! 🍖 Award-winning Charcuterie: discounted sampler collection, new limited releases, Free Shipping Offer - Smoking Goose Meatery

[Corrie_Cook]

Thanks to everyone who ordered and posted comments, too – Smoking Goose appreciates getting to be part of the BerserkerDay community!

The meat expert rethinking one of the world’s most ancient food traditions.”
~ New York Magazine’s Grub Street on what sets Smoking Goose apart.

Smoking Goose is excited to participate in our second BerserkerDay! We love the concept of Wine Berserkers and are so happy to return. Many thanks to Charlie, Rich, Patrick, and Todd who helped us thru our first year in 2022 and to all the WineBerserkers who supported us then an still today!

Excited to present two new offers this year:

• an exclusive BerserkerDay 15 Package that includes some limited releases only available in this package. Order now and ship out next week (sorry, not available for delayed delivery).

• 15 for 15! BerserkerDay 15% OFF orders of $200+ only when you enter the discount code BerserkerDay15

BerserkerDay 15 Collection

https://shop.smokinggoose.com/products/berserkerday15

regularly $183.30 but available while supplies last for just $164.97 with Free Shipping to about half the country (more info on shipping below)

A collection of Smoking Goose’s best, exclusively for BerserkerDay 15…some of these limited-releases are only available in this package.

Each collection includes

• Big Red Salame - Tajima Wagyu Beef raised ethically and sustainably in Kentucky with a custom Big Red wine blend from Daniel’s Vineyard. 6oz link ready to slice & serve

• Limited-release Foie Gras Mousse we made topped with currant + port gelee, 6oz container

• Guanciale Lardons - pork jowl we cured with juniper, garlic, black peppercorns, and more, 8oz package of cut lardons

• Duck Prosciutto - A Crowd Favorite that’s been sold out for BerserkerDays past but we were able to save a goodly amount for this year – don’t miss it! Our Good Food Award winning whole boneless moulard duck breast we dry cured with star anise, allspice, orange peel, and more, each breast about 8-12oz each ready to slice & serve

• Limited-release Wagyu Beef Hot Links - Tajima Wagyu Beef raised ethically and sustainably in Kentucky with paprika, jalapeno, cayenne, garlic, mustard, coriander, four fully-cooked links in each 1lb package, ready to sear and serve

• Sliced Gentile Giant Salame - wild boar with Copper & Kings American Brandy in the most prized portion of the natural pork casing, 3oz package of slices, ready to eat

• Limited-release, Thick-cut Ham Pastor Steak - pasture raised, heritage breed, boneless ham we cured under Ash & Elm Del Camino pineapple cider plus Adobo, Mild Guajillo Chiles, orange, cinnamon, allspice, pineapple, each 1 lb package contains two thick-cut ham steaks, fully cooked and simple to sear and serve hot

• Limited-release Fig, Rosemary, and Brandy Smoked Duck Breast - We cured these boneless duck breasts under lemon peel, rosemary, black peppercorns, and more before finishing them with our fig-brandy glaze while they slow smoked over fruit wood. Each duck breast about 5-6oz, fully cooked and ready to eat or simple to heat and serve hot

• Limited-release Sassaka - The lumberjacks in northern Italy know how to keep warm – this spiced, cold-smoked “bacon butter” is based on a centuries old tradition. 6 oz package

• 'Nduja - Pronounced in-do-yha, this soft, spreadable pork salame with Calabrian peppers is delicious on top of crostini but it’s also the Mardi Gras stapple you didn’t know you needed. Each piece about 6oz

• Gin & Beet Cured Salmon Lox - Salmon filet that we cured under Indy’s own Hotel Tango gin plus crushed juniper berries and beets, which also lend the striking, all-natural color. Each piece about 5oz, ready to slice and serve

• Cold Smoked Local Honeycomb - Crowd favorite and top shelf charcuterie board accompaniment. We cold smoked these honeycombs from the local beekeeper who saved the Indy500 hive at the Speedway. 2oz portion

15 for 15! BerserkerDay 15% OFF orders of $200+ only when you enter the discount code BerserkerDay15

And Free Shipping to about half the country (more info on shipping below)

Keep in mind that some limited-release items in the BerserkerDay15 Collection above are not available a la carte.

Choose your own charcuterie adventure! In honor of BerserkerDay’s 15 anniversary, mix & match your own a la carte order at shop.smokinggoose.com and enjoy 15% OFF orders of $200+ only when you enter the discount code BerserkerDay15

• Some exclusions apply including sampler packs, gift packs, gift cards, classes, catering. Cannot be applied to existing orders.
• This code is just for WineBerserkers…we are trusting you to be on your honor not to share it outside this forum
• Expires 4am EST Monday, Jan. 29
• Shop over 645 items: cheeses, tinned seafood, even more charcuterie, paired accompaniments, Goose Gear, and more

CAN YOU TAKE ADVANTAGE OF BOTH OFFERS?!?!

YES! But remember that the BerserkerDay15 Collection does not count toward your $200 minimum for 15% off.

PRO TIP

• Download the free Smoking Goose app for Apple or Android: if a product you want is out of stock, you can set it to get an automatic alert as soon as it’s restocked AND app users frequently enjoy exclusive special offers and discounts.

BEST-BY AND STORAGE

All products are labeled with best-by date. For more info on shelf life and storage, check out our Best By Date Guide.

SHIPPING

All orders ship out next week – sorry, no delayed shipping.

Free Shipping on both of these offers to about Half of the Country: check out this map. Areas in white enjoy free shipping. Areas in orange enjoy the deeply discounted shipping rates Smoking Goose was able to negotiate with carriers.

Keep in mind that orders are shipped in food-appropriate, insulated boxes with coolants as needed, etc. and in the time frame required for the safe delivery of perishable products.

OUR STORY

Indianapolis natives and high school sweethearts (awww) Chris and Mollie Eley opened “Goose the Market,” a neighborhood butcher shop and specialty food market in 2007. Based on the relationships with farmers and the recipes that Chris developed behind the butcher counter, this family business grew into Smoking Goose in 2011.

Using old world craft and new world flavors, Smoking Goose makes over 40 varieties of slow cured and smoked meats, salumi, and sausages in small batches. All Smoking Goose recipes begin on the farm. Working with farmers in Indiana and neighboring states who raise their animals as nature intended, Chris and the Smoking Goose gang still seam butcher by hand and cure without compound nitrates.

Producing this way takes more time, more effort, and more patience, but Chris’ and Mollie’s unwavering commitment to quality, flavor, and humane, sustainable farm partners has earned Smoking Goose nods features from Food & Wine, Bon Appetit, New York Times, Wall Street Journal, James Beard Foundation, Good Food Awards, and more. Learn more (and get hungry) here.

WANT SOME A LA CARTE SUGGESTIONS?

Here are a few of our fans’ favorite things. Again, many thanks to Patrick, Charlie, and Rich who helped with these notes tremendously in 2022!

• Spruce and Candy Salame - A 2021 “Good Food Award” winner! This pork salame blends spruce tips with 18th Street Brewing’s American Pale Ale and lemon peel, clove, Calabrian pepper, and pink peppercorns. Spruce tips grow in early spring and have a citrus-y, resin-y freshness – a traditional spice that Smoking Goose owner and butcher Chris Eley learned to use when visiting Alaska. Not sliced; about 7-8oz each, paper wrapped. Spruce and Candy Salame: Good Food Award Winner – Smoking Goose
• Rabbit & Pork Cheek Terrine - Berserker Council member Patrick Taylor’s all-time fave. You’d buy it on that alone, right? This is a country-style terrine of rabbit, nutmeg, white pepper, and parsley wrapped in thin slices of cured pork belly. Something you might find in an outdoor market in Beaune, France, it has that holiday season “wow” factor. One slice, about 8oz. Store in freezer. Rabbit & Pork Cheek Terrine – Smoking Goose
• Saucisson Rouge - With a recipe inspired by Chris’ trip to French Canada, this rich and intense Saucisson Rouge is a whole hog salame with piment d’ville, chili, pork heart, pork liver, and red wine. About 5-7oz each, not sliced. We heard that Rich K0rz€nk0 had to physically restrain himself from scarfing down the whole thing in one sitting! Saucisson Rouge: Good Food Award WINNER 2023 – Smoking Goose
• Hot Smoked Waygu Beef Bologna - Say whaaa? This bologna has a first name: it’s “T-A-S-T-Y!” Hot-smoked wagyu beef bologna with white pepper, black pepper, paprika, coriander, mustard. Pork free, contains dairy; about 8oz package, sliced. Hot Smoked Wagyu Beef Bologna - Sliced – Smoking Goose
• Wild Fennel Sausage - Smoked pork sausage with Magnifici del Mezzogiorno fennel seeds from Calabria, Italy, plus anise seed, sage, crushed chilies, and red wine; four fully-cooked links in each ~12 oz package; store in freezer. Wild Fennel Sausage – Smoking Goose

Happy shopping, and thank you so much for your support!

Smoking Goose
curing Indiana…one pig at a time, since 2011

For more on Smoking Goose, check out smokinggoose.com

[Corrie_Cook]

A bit more about Sassaka …

• limited release included in the BerserkeryDay 15 Collection

The lumberjacks in northern Italy know how to keep warm. Centuries ago–even before salame was a widespread Italian tradition–the tree huggers of Udine along the Slovenian-Italian border needed a way to keep meat on their bones…and to keep their recently butchered harvest from spoiling.

In their cool cellars, they cured pork belly and back fat under salt and wine infused with savory spice. Both pork sides went into a cool smokehouse so the sweet smoke permeated the cured slabs but didn’t render the fat.

The whole lot was finely chopped and blended to make a paste that could be packed into jars. Kept cool and covered, this flavor-packed schmear would keep for months as the lumberjacks moved through the northern Italian forests.

To warm up from the inside out, those ancient foresters only had to toast a slice from a crusty loaf and then spread on a thick layer of Sassaka. On top of hot toast, we’re tempting to call it “bacon butter” as it warms and begins to render for a stick-to-your-ribs starter layered with sweet, smoky, and winter spice flavors.

Serving suggestions:

• Let come to room temp. Slather on slices of crusty bread still hot from the toaster–the Italians prefer country rye.
• Patty burgers around a nugget of Sassaka (beef of course, but also delicious in game burgers: bison, wild boar, elk, 'gator, venison, and more.
• Add a thin layer to lasagna, especially with besciamella and mushrooms.
• Blend with a little butter to top hot steaks, broiled lobster tail, and jumbo shrimp kabobs – it’s a next level finishing butter.

Storage tips: After opening, wrap any unused potions of Sassaka tightly in plastic wrap and store in the fridge. Freeze for longer storage. (We like portioning out Sassaka into individual 1-2 Tbsp and wrapping individually in plastic wrap to store in the freezer – super easy to just pull whatever ya need whenever ya need it.)

[Corrie_Cook]

A bit more about 'Nduja - the Mardi Gras supply you didn’t know you needed

• included in the BerserkeryDay 15 Collection

Origin stories vary, but perhaps the biggest clue is its name: ‘Nduja (pronounced in-DO-yha) brings some of the same sounds as andouille, the French salame that food historians believe inspired ‘Nduja centuries ago.

Add 'Nduja to the pan before sauteing Holy Trinity as well as to build jambalaya, gumbo, dirty rice, étouffée, and more.

Schmear on bread before building the best Po’ Boy ever.

More serving suggestions: This soft, spreadable pork salame should be brought to room temp, and it’s ready to eat right out of the package – schmear on crusty bread while still hot from the toaster and top with sauteed onions, blue cheese crumbles, or pickled veg. Add spoonfuls to a warm pan as the cooking medium for veg, soups, braises. Blend into stuffing for porchetta or whole fish. Or even try it blended in crème brûlée just like Stanley Tucci enjoyed during his trip to Calabria. Drizzle with infused honey to serve on crackers or crostini.

[Igor_Ivanov]

I ordered last year for my Mom. She loved it! Happy Berserker Day.

[Chris_Blum]

Their products are ridiculously good.

[Corrie_Cook]

Such a great gift idea! So happy mamma enjoyed it! Thank you!

[Corrie_Cook]

#MakingOurBaconBlush Thank you @Chris_Blum!

[Jeff_King]

Not often have I made a Berserker Day order and loved what I received so much I couldn’t wait another year for another BD discount.

Smoking Goose being a notable exception. Gotta always have some in the fridge and freezer.

[Corrie_Cook]

This makes our butcher buttons burst with pride. Thanks so much, @Jeff_King!

[BLittle]

in for a sampler!

[L_Harris]

In for a sampler. Will my mouth water the entire time from now to delivery? Time will tell!

[LoriMcLaughlin]

Not in for the sampler - but just submitted two orders - one for me and one for a gift!

[Corrie_Cook]

Awesome - thank you @LoriMcLaughlin!
Such a great gift-giving idea, too! #GiftsInGoodTaste

[LeeS]

I can’t order this year because I’m traveling but for anyone that’s on the fence please go for it; everything I have ordered has been amazing!

[Mike_Van1]

Sampler ordered. Looks like lots of good stuff in it and some interesting things I’ve never had.

[Santiago_Mejia]

Im traveling but ill order even without a discount as soon as im in the us

[Fastephan]

Amazing products. Thanks for supporting Berserker Day!

[BillyA_SJ]

Just wanted to drop a thanks to you folks for being here again this year!
I didn’t get a chance to comment earlier this afternoon, but was able to grab a BD15 Collection on mobile while running errands with mom. I enjoyed everything I received last year, and so looking forward to this year’s box!

[Corrie_Cook]

Thanks, @LeeS! Safe travels!