Made with pork heart and liver for rich, savory flavor and texture
Infused with piment d'ville, red wine, chili, and mustard for a complex, balanced taste
Handcrafted using traditional seam butchering and curing methods for artisan quality
Compact, dry-cured salame with a perfect meat-to-fat ratio that melts in your mouth
Pairs exceptionally well with cheese, bread, and red wine for versatile entertaining
Summarized by Shop
2023 Good Food Award Winner!!
With a recipe inspired by Smoking Goose owner and butcher Chris' trip to French Canada years ago, This nose-to-tail pork salame is made with heart and liver, Boonville Barn Collective’s piment d'ville, red wine, chili, garlic, black peppercorns, and mustard
slice Saucisson rouge on a sharp bias and pair with
