It’s been a long time since I’ve been blown away by a new business. The boudin blanc was heavenly. It paired so well with a bright clean Chardonnay. Tonight we’re enjoying the smoked duck magret, looking to pair with an earthy pinot noir, I got some Scherrer Pinot Noir, pity I don’t have it yet. Will open a Keller Estate , El Coro Pinot Noir. We’re still going through our order.Any one else buy this?
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Man, you’ll drink anything. 
Didn’t order any SG this year, but I have in the past. Really enjoyed many of their products
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Sometimes, we “have” to drink the house wine!
I’ve been buying from the Goose for ages. Wait til you try the Queen Anne’s Terrine!
Paging @Corrie_Cook
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I have been a big fan for a few years now. For this Christmas, all of the charcuterie selections were from Smoking Goose. I believe my first order was a prior Berserker Day.
I haven’t had anything from them that wasn’t at least good with most things much better than that. I can’t seem to get enough Delaware Fireball regardless of how many are in each order. The Spruce Tip Bresaola and Coppa will both be rebuys having included both of them in the Christmas order.
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Great products and very nice people. I’ve done a few of their classes/seminars at their place. I also sold SG when I was in the grocery biz.
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I need some help with the whipped bone marrow spread… it’s a little tricky. Not quite sure how to really enjoy it. Any ideas?
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#MakingOurBaconBlush 
Thanks for starting this thread and for your kind words, @anakeller! So happy you enjoyed our limited-release Boudin Blanc and more meat treats in the package we assembled especially for bd16 Thanks for your order and support!
re: your question on Whipped Bone Marrow serving suggestions – we like letting it come to room temp then schmearing a generous scoop onto crackers or, even better, warm bread still hot from the toaster. And if you’re serving it as a plated first course, might try topping off that warm bread + whipped bone marrow with microgreens or grated horseradish or julienned radish or even simple mustard + cornichon.
Enjoy, and thank you again!
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Many thanks for your kind words and continued support, @Brian_Gilp! Your Christmas spread sounds delicious – thanks for making Smoking Goose charcuterie part of the party!
p.s. if you like the spruce tip in our Bresaola, might also check out our Spruce and Candy Salame, another Good Food Award winner!
Can’t thank you enough, neighbor! Smoking Goose was first invited to BD thanks to @Patrick_Taylor and we’re grateful for your continued support!
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Looks so good, @Rob_Isaacs! Well prepped, Chef! So happy you enjoyed our Cherry Queen Ham, the limited release we made especially for the Winter '24 holidays.
Stay tuned for Easter 2025 specials 
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I got the recent Beserker large package. Very happy so far.
The Queen Anne Lace Terrine was great! Bone Marrow was good. And the beserker marinaded bacon pork jowl was a big hit! Looking forward to all the other goodies.
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Made a turkey & Berserker bacon panini today for lunch…Yum!
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It’s the ultimate compliment when industry folks choose to make Smoking Goose part of their own sales line up – thank you so much, @John_Davis! For your support then and still now!!
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Cheers and thanks, @Douglas_Breen!
Awesome! Thanks, @Marshall_Manning!
Well today, we’re adding some whipped bone marrow to a Beef Wellington we’re cooking. Should give it good flavor!
I passed on the beserker day offer since i had a delivery just before. Been getting smoking goose for at least a decade. Gin & Juice is a house favorite. I’m also partial to Stagberry. Great charcuterie for wine pairing.
Anyone else try the pastor ham? Maybe it was just our package, but the ham was a bit dry, and I just warmed it in a low pan for 5 minutes so it shouldn’t have been an issue with cooking. We loved the banana ham from a couple of years ago, and this wasn’t as good.
We’ve really liked the terrine, bling bacon and olives, though! And the bone marrow and culatello are on tap for tonight.