The meat expert rethinking one of the worldâs most ancient food traditions.
~ New York Magazineâs Grub Street on what sets Smoking Goose apart.
Smoking Goose is excited to participate in our fifth BerserkerDay! Always hat tips to @Charlie_Carnes , @Rich_K0rz_nk0 , @ToddFrench , and especially @Patrick_Taylor, who helped us thru our first year, and to all the WineBerserkers who support us butchers and our farmers, not just today but the whole year through!
Especially for #BerserkerDay17, weâre excited to debut this collection of a dozen new charcuterie specials all made by Smoking Goose. These are all limited releases: thatâs right, exclusives we made just for BerserkerDay plus seasonal specials. This is your one chance for these meat treats â donât sleep on this offer!
Supplies are limited â order now while supplies lastâŠwith Free Shipping to the lower 48, too,
Berserker Charcuterie Collection: two options, both with FREE Shipping
Patrick says âClick Here If You Order Stuff Without Readingâ lol
Option 1 | Berserker Charcuterie Collection | $237 w/Free Shipping
This collection includes:
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Foie Gras Mousse with Smoked Cherry + Montepulciano GelĂ©e: We sealed our rich, house-made foie gras mousse under a gelee we made of our smoked cherries and certified organic Montepulciano from Villamagna. Finished with a pinch of crushed pink peppercorns, itâs fully prepared and ready to eat. Each package about 6oz. Keep refrigerated.
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Gentile Giant Wild Boar Salame: We stuffed our wild boar + Copper & Kings American Brandy salame into the most prized portion of the natural pork casing. 3oz package of slices. Keep refrigerated.
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âOysters Rockefellerâ Hot Dip with Artichokes: We blended rich smoked oysters with with fresh spinach, marinated artichokes, creamy garlic sauce, our Bacon Bits, and more for a fully assembled dip that ready to simply heat and serve. Each tin is about 11oz. Store in freezer, and follow easy our heating instructions to serve.
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Indiana Iberico Spanish Chorizo: Chris Eley visited âThe North Farmâ in Lebanon, Indiana, where farmer Caleb Michalke produces craft malts for independent brewers and distillersâŠalong with pasture-raising Iberico pigs that he finishes on a diet of apples + chestnuts. We seasoned this exceptional Indiana Iberico with paprika dulce plus sherry wine, garlic, and black peppercorns for a limited-edition, Spanish-style chorizo. Ready to eat right out of the package. 12oz loop. Keep refrigerated.
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Local Gin + Blood Orange Salmon Lox: We cured these salmon fillets under Navy Strength Oak-Finished Gin by Indyâs own 8th Day Distillery plus blood oranges, pink peppercorns, fresh ginger, and beets, which also lend the striking, all-natural color to the finish. Each piece about 5oz. Keep refrigerated.
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Dorman Firestick: brand new salame! Named in honor of Smoking Gooseâs Indianapolis address, this cold-smoked pork salame is laced with red chilies, Piment dâVille from Boonville Barn Collective, garlic, black pepper, paprika, and cayenne. 3oz package of slices. Keep refrigerated.
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Tasso: seasonal release just in time for Mardi Gras. We hand-trimmed these pork flat irons before adding our spice rub that follows the traditional flavor parade with a liberal layer of cayenne, marjoram, white pepper, and allspice. Each piece gets a thick lick of smoke over smoldering fruit wood. Each piece around 7-9oz. Keep refrigerated or freeze for longer storage.
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Spice-Rubbed Hot-Smoked Smelt: We brined these fresh fish under citrus, thyme, shallot, and black peppercorns before tossing them with paprika, Calabrian peppers, pink peppercorns, and more. Smoking 'em over fruit wood, theyâre fully cooked and ready to eat right out of the package. Each pack about 8oz. Store in freezer and thaw before serving.
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Raw Pork Sausage w/ Lionâs Mane Mushrooms + Herbs: We blended Lionâs Mane Mushrooms with turmeric, rosemary, sage, thyme, and more for this #ButchersSecretStash raw, uncased pork sausage. Ideal for filling fresh pasta, layering into white lasagna, stuffing whole fish, rolling into porchetta, blending into egg dishes, tossing with seafood dishes, and more. Each package about 1lb. Store in freezer.
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Cold-Smoked Persimmon + Sumac Bison Jerky: We cold smoked this bison and finished it under local persimmon puree with sumac and more. This jerky is a top-shelf desk snack, road trip bite, movie night stash, hiking or hunting provision, and more. Ready to eat. Each package about 4oz. Keep refrigerated.
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South Cider Salame: Our Good Food Award winning goose salame with a touch of pork for texture features Indiana persimmons and hard apple cider from Arvinâs Acres in Delphi, Indiana. Ready to eat right out of the package. 6oz link. Refrigerate after cutting into it.
Option 2 | Add An Heirloom Easter Ham! | reg $327 but yours for $299 w/ Free Shipping
This option includes everything in Option 1 plus a Black Apple Kurobuta Ham:
- This limited release is ideal for Easter dinner and more. We spice brined whole-muscle Kurobuta ham (this authentic breed with heirloom pedigree got their Kurobuta nickname when the hogs came to Japan in the 19th Century. Kurobuta means âblack pigâ in Japanese.) under lemon peel, cinnamon, allspice, and nutmeg before slow smoking 'em. Finished with a rich glaze we made with Lairdâs Applejack (Americaâs first and original native spirit), these extraordinary hams are fully cooked and so simple to heat and serve hot as a Sunday dinner or holiday centerplate. Each package is half a ham and around 4 - 5 lbs each. Store in freezer and follow easy our heating instructions to serve hot.
Charcuterie Is Meat! Click Here to Order
Can you take advantage of FREE shipping to the lower 48 by adding other items to your order?
YES!!! Get even more bang for your meaty buck by ordering the Berserker Charcuterie Collection with Free Shipping (with our without your Black Apple Kurobuta Ham) and then shop over 800 a la carte varieties of charcuterie, seafood, cheeses, cooking essentials, snacks, and more to add to your free shipping order: https://shop.smokinggoose.com/collections/allproducts
PRO TIP
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add our Samplers: ON SALE to your order for even more savings along with your free shipping of the Berserker Charcuterie Collection to lower 48. Samplers include:
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Build A Board Collection: the ultimate charcuterie + cheese board in a box:
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Bacon Collection, Salumi Collection, Sea-cuterie Collection, and more: OVER A DOZEN DISCOUNTED SAMPLERS on offer: https://shop.smokinggoose.com/collections/sampler-packs
How does shipping work?
- Shipping is FREE on this Berserker Charcuterie Collection to the lower 48, and your order will ship out the week of Feb 9 with delivery in time for Valentineâs Day + Mardi Gras. Sorry, no earlier or delayed shipping options are available. Shipping to PO Boxes is not available.
How do we keep deals like this coming, even after BerserkerDay?
- Download the free Smoking Goose app for Apple or Android : app users frequently enjoy special offers and discounts throughout the year. (Why, just last Monday, we hosted a shop-wide 15% OFF âSnowed-in Saleâ exclusively for App Users.) So be sure to download the app and snag deals to restock after enjoying your BerserkerDay17 stash.
Shelf-Life and Storage
All products in this yearâs Berserker Charcuterie Collection have good, long term storage options. You donât have to eat it all at once (but you can if youâre like us 
) Products are labeled with a best-by date, and notes on storing are in each product description above. For more info on shelf life and storage of Smoking Gooseâs standard charcuterie line up, check out our Best By Date Guide .
SHIPPING
Orders of the Berserker Charcuterie Collection ship free to the lower 48 during the week of Feb 9 for arrival in time for Valentineâs Day + Mardi Gras. Sorry, earlier or later shipping is not available. Youâll receive an email with tracking info once your order ships. Shipping to PO Boxes is not available.
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.
But itâs up to you to get the items in the package into appropriate refrigerated/frozen storage once it arrives.
Smoking Goose: Our Story
Indianapolis natives and high school sweethearts (awww) Chris and Mollie Eley opened âGoose the Market,â 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 Chrisâ and Mollieâs 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 fansâ favorite things. Again, many thanks to Patrick, Charlie, and Rich who helped with some of these recommendations early on.
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Shagbark Hickory Bacon Thick-cut bacon we cured under shagbark hickory syrup and smoked over whole log hickory. Shagbark hickory syrup made in the traditional way by boiling the sustainably harvested bark of Shagbark Hickory trees. Shagbark Hickory Bacon â Smoking Goose
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Spruce and Candy Salame - A âGood Food Awardâ winner! This pork salame blends spruce tips with 18th Street Brewingâs 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 â 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 â Smoking Goose
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'Nduja - Chef Stephanie Izard made Popovers with our 'Nduja! watch here
Pronounced in-do-yha, this soft, spreadable pork salame should be brought to room temp, and is ready to 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. Or even blended in crĂšme brĂ»lĂ©e, like Stanley Tucci enjoyed during his trip to Calabria. 'Nduja â Smoking Goose -
Gin and Juice Salame - lamb and pork with crushed juniper berries and orange peel. Gin & Juice Salame: Featured in Wine Spectator and Wall Street Journal
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Hot Smoked Waygu Beef Bologna - Say whaaa? This bologna has a first name: itâs âT-A-S-T-Y!â Hot-smoked wagyu beef bologna with white pepper, black pepper, paprika, coriander, mustard. Hot Smoked Wagyu Beef Bologna - Sliced â 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. Wild Fennel Sausage â Smoking Goose
Happy shopping, and thank you so much for your support!
Smoking Goose
curing IndianaâŠone pig at a time, since 2011
Bloom: a mold x charcuterie cheat sheet + video
Watch video: Go inside the Aging Room for a look at Gin & Juice Salame
Additional resources: on whole muscle charcuterie, charcuterie board 101, and more
For more on Smoking Goose, check out smokinggoose.com
