Rust Belt Saucisson Salami

Chris Ely and his team at Smoking Goose in Indianapolis work with small farms that follow humane, sustainable husbandry practices. The Rust Belt Saucisson is made from heritage Duroc pork from Gunthorp Farms in Indiana (we sell their pork chops and bacon, too). It’s mixed with a bit of garlic, lemon zest, nutmeg, white pepper, clove, and cinnamon before being cold smoked over hickory and applewood.

It’s a no-nonsense, straightforward, delicious salami that everyone will enjoy. It will shine on a charcuterie tray alongside cheeses and other snacks, but it’s good on the go, too. Take it with you hiking or to the next bonfire.