Basic & Bonus Collections are sold out at this time. But the Berserkers Build-A-Board Collection is still available! Berserker Build-A-Board Collection with Free Shipping – Smoking Goose
“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, and Patrick who helped us thru our first year in 2022!
Two (really three, actually!) special selections are on offer – these are limited-edition and exclusive for BerserkersDay. Order now and ship out next week (sorry, not available for delayed delivery).
**Berserker Sampler Packs of our house charcuterie including EXCLUSIVE LIMITED RELEASES and FREE SHIPPING
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two different charcuterie collection options, both with Free Shipping in the lower 48 – but limited quantity available, order asap!
https://shop.smokinggoose.com/products/berserkerdaycollections
Choose the Basic Collection, or we highly recommend opting for the the Bonus Collection which includes limited-releases exclusively for Berserkers Day like Blackberry Duck Salame and pre-sliced Culatello di Dorman (a Good Food Award winner)…plus more!
Basic Collection includes
(regularly $106.68 but order now for just $83.95 with Free Shipping):
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2023 Good Food Award Finalist: Just Announced! Saucisson Rouge - whole hog salame with Boonville Barn Collective piment d’ville, chili, pork heart, pork liver, and organic red wine. each link about 6oz, ready to slice and serve – store at cool, consistent room temp for up to a couple months; refrigerate once cut into
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Limited-release Sliced Spruce Tip Bresaola - Spruce tips? Yes, Chef. A citrusy, minty, piney zip comes from these spruce tips, a long-time Scandinavian spice that Smoking Goose owner and butcher Chris originally learned to harvest during a visit to Alaska. each package of slices about 3oz - store in fridge for up to a month or so; once package is open, it’s better the sooner it’s eaten up
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Rabbit & Pork Cheese Terrine - country-style terrine of rabbit, nutmeg, white pepper, and parsley wrapped in thin slices of cured pork belly; each portion about 8oz - refrigerate, can be frozen for longer storage
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Guanciale Lardons - pork jowl cured under juniper, garlic, black peppercorns. Pre-cut lardons make short work of classic recipes like carbonara, amatriciana, and more. each package about 8oz - refrigerate un-opened package for up to a couple months
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Limited-release Smoked Mexican Chorizo Sausage - pork sausage with cumin, oregano, ancho, sherry vinegar; fully cooked, easy to simply sear and serve, four links in each 12oz package - freeze for longer storage
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Andouille Sausage - pork sausage is with allspice, chili, mace, and mustard. fully cooked, simple to sear and serve hot to chop to blend into cajun and creole classics; each loop about 16oz - freeze for longer storage
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Kitchen Sink Sausage - Whole hog pork sausage, bacon, piment d’ville, mustard, parsley. Four fully-cooked links in each 12oz package - freeze for longer storage
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Limited-Release - Pawpaw Glazed Ham Steaks - Hickory-Smoked Heritage Ham glazed with Pawpaw, 8th Day Distillery Rum, and Tellicherry Peppercorn: what we’ve nicknamed the “Indiana Banana” Ham after what folks in these parts call pawpaw. The fruit of this native Indiana tree has a bright, sweet flavor that pairs deliciously with the rum in this glaze. Each package contains 3, 4oz steaks - freeze for longer storage
BONUS COLLECTION includes everything in the Basic Collection PLUS…
(regularly $172.63 but order now for just $132.95 with Free Shipping)
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BerserkerDay Exclusive Blackberry Duck Salame - duck salame with a touch of pork for texture and black raspberry sour ale made by Indiana’s own Upland Brewing plus blackberries, white peppercorns, cinnamon, lemon peel; each link about 6oz each, ready to slice and serve - store at cool, consistent room temp for up to a few months; refrigerate once cut into
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Limited-release + Good Food Award Winner Sliced Culatello di Dorman - Hand-trimmed whole muscle from the heart of the ham the most prized portion. Cured 30 days under black peppercorns and red wine before it’s hand-laced in pork bladders, aged at least 10 months. Each package of slices about 3oz - store unopened package in fridge for up to a month or so; once open, it’s better the sooner it’s eaten
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'Nduja - Pronounced in-do-yha, this soft, spreadable pork salame with Calabrian peppers is delicious when brought to room temp and schmeared on crusty bread while still hot from the toaster. Add spoonfuls to a warm pan as the cooking medium for veg, soups, and braises. Blend into stuffing for porchetta or whole fish. each piece about 6oz - can freeze for longer storage
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Seasonal Release - 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. Approximately 5oz each; store in fridge, freezes will mess up texture
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House-Made Pimento Cheese - a popular demand means we can’t stop making this crowd favorite; serve with crackers, crudités, inside sandwiches, stuff pork chops, and more. It’s delicious cold or heat in a slow oven till melty and golden brown delicious. each container about 8oz; store in fridge, freezing will mess up texture
Berserker Build-A-Board Collection with Free Shipping
- regularly $151.53, but order now for just $124.95 and Free Shipping in the lower 48 – limited availabilty, order asap!
https://shop.smokinggoose.com/products/berserkerbuildaboard
Each Build-A-Board Collection is festively packaged and contains a everything you need to serve (or give) the most festive charcuterie board.
With pairings we’ve selected especially for Berserkers Day, this Build-A-Board Collection is ready to simply unwrap and serve…next to your BerserkerDay bottles, of course!
Each collection serves 6-8+ and includes:
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two different flavors of Smoking Goose Salame
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package of Smoked Goose Sausage Links
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House-Smoked Atlantic Salmon Fillet in seasonally rotating flavor
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sea-cuterie selection: tinned seafood from our curated selection
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two cheeses from award-winning Indiana cheesemakers: selections vary and are hand-made by Tulip Tree Creamery, Capriole Creamery, Jacobs & Brichford, and others
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two varieties of artisan crackers
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locally made Viking Lamb Sticks humanely raised in Morristown, Indiana
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a paired selection from our curated accoutrements
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Optional: include a reusable wooden charcuterie board handcrafted from locally salvaged wood by [Indy Urban Hardwood
** Click here to order either Collection: https://shop.smokinggoose.com/collections/berserkers **
Shipping info: free shipping offer valid in lower 48 states. Orders are shipped in food-appropriate insulated boxes with ice packs as needed, etc. More info and answers to FAQ at FAQ + Contact Us – Smoking Goose
Couple pro tips:
- You can order any of these Collections and then add any other additional products you like to your cart before check out – great way to take advantage of the Free Shipping that comes with the Basic & Bonus Collections
- If you download the free Smoking Goose app for Apple or Android, you can set it to give you an automatic alert as soon as any out-of-stock products are back in stock (looking at you, good food award winner Duck Prosciutto! )
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.
Want to add individual items to your Collection Order (and take advantage of the Free Shipping!) but need help deciding? 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!
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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
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‘Nduja - “My name is ‘Nduja Montoya. You killed my father. Prepare to die.” Well, not exactly. Pronounced kinda like “in-do-yha,” this is a soft, spreadable pork salame with paprika dulce and Calabrian peppers. Allow it to come to room temp and schmear on crusty bread while still hot from the toaster. Add spoonfuls to a warm pan as the cooking medium for veg, soups, braises. Blend into stuffing for porchetta or whole fish. A 6oz piece, ready to eat right out of the package. 'Nduja – Smoking Goose
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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
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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 Finalist 2023 – Smoking Goose
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Guanciale - Pork jowl: juniper, garlic, black peppercorns; each piece about 8oz, ready to slice or dice at home. We’re excited to announce that our Guanciale is a finalist for the 2022 Good Food Awards, and suggest you order some before Charlie Carnes cleans us out! Guanciale: Good Food Award Finalist 2022 – Smoking Goose
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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
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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 resources — Smoking Goose
