Thanks, @ToddFrench! 
Yup, weâve had good feedback on the Gregorian vs Julian dates from the gen pub for sure.
Enjoy! And thanks for all your work making BD16 possible!
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We had these for dinner. Sauté peppers and onions in a skillet, then add the ham steak for a quick sear. Thinly slice the steak, then serve in warmed tortillas.
(Peppers and onions were only seasoned with black pepper, as the steak marinade is terrific by itself.)
Yum! sounds so good, @Patrick_Taylor !
Cheers, @Jorge_Henriquez! 
Enjoy!
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The Queen Anneâs Terrine is the A5 Wagyu of terrines!
I could only handle a 1/2 inch slice at one sitting.
Disclosure: I bought some Smoking Goose stuff but I got the terrine as a thank you for helping them on BerserkerDay.
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Ha ha! Cheers and well said, @Patrick_Taylor! That terrine is decadent for sure. A little dabâll do for schmearing on crackers or crusty baguetteâŠand maybe some wine to wash it down 
Which direction you think would be best for a pairing?
I only had a sparkling white wine, but I think Nebbiolo would be terrific.
Unctuous.
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Never been so excited opening a box before. So many good meals and snacks coming over the next couple weeks.
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Agreed, I love that the Berserker pack includes things I donât always see!
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fun tipâŠthis is NOT âbreakfast baconâ, reallyâŠitâs so sweet and rich itâs more like dessert bacon!
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Curious if/how anyone has enjoyed this yetâŠ
I told myself I was gonna add a pinch of cayenne pepper, and then promptly forgot. I treated this as an aperitif.
Not yet, but it is on the docket for this month. Just need to figure out what to pair it with! @Corrie_Cook
Have you had the Rabbit and Pork Cheek terrine? hands down my favorite Goose product.
Thanks, @Patrick_Taylor! Rabbit & Pork Cheek Terrine is one of my fav, too! It seems to be kinda under the radar â whenever we serve it at tasting events (like the Anne Saxelby takeover of Chelsea Market), itâs the one folks are most enthusiastic and surprised about. So good!
re: smoked duck breast w/saffron + orange: @ToddFrench â I like where @Patrick_Taylorâs head is at with the pinch of cayenne for those who like a little sweet-hot spice. This duck breast is richâŠso for me, 2-3 slices as an early course or on a charcuterie board is more enjoyable than serving the whole thing or even half as a centerplate entree. We like it paired with contrasting flavors (ie not sweet + rich): shaved fennel, arugula, orange zest, evooâŠgreen olive + butter bean saladâŠpickled beets, red onion, spring greensâŠetc. Enjoy!
p.s. Smoking Gooseâs brand new spring ham for Easter drops tomorrowâŠwould it be cool to post about it here in this chain or not so much?
Pulled this one out of the freezer yesterday and served it with a drizzle of orange gastrique alongside some braised leeks. It turned out to be a wonderful dinner.
The meatballs are up tonight.
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Apologies in advance if this isnât the place to post this. Wanted to give a heads up that our brand new 2025 Easter Ham is now available: Bourbon Ball Ham
inspired by Kentuckyâs traditional bourbon ball treats created in the 1930âs by candy shop owner Ruth Hanly Booe
- Cured under crushed pecans and cocoa nibs with Kentucky bourbon and vanilla
- Pasture raised, heritage breed, boneless ham
Half and whole hams available. Fully cooked and ready to eat right out of the package, or simple to heat and serve hot with our easy instructions. Check it out and order home delivery here: Bourbon Ball Ham â Smoking Goose
Truly bacon candy. The one thing I wasnât clear on was how long it needed to cook. The sauce definitely turned into a crunchy caramel type. It went beautifully on a weekend BEC.
Anyone else buy the Bourbon ham this year? If so how are you preparing? I got a half one for tomorrow. At this point I will probably follow instructions but wondering if there were other ideas. I donât necessarily want to glaze it and take away from smoked flavors. Just curious