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This salami with a cheeky cocktail name from Smoking Goose is made from ground lamb meat blended with orange zest and crushed juniper berries (The juniper berries are what gives the charcuterie it's gin flavor). The bright flavor is led very clearly by the powerful juniper berries. But not to worry—they don’t overpower. The texture is firm, but easy to slice right onto your charcuterie board or cheese plate.
This unique salami is the work of salumnist Chris Eley of Indiana. He created Smoking Goose, a smokehouse and “meat locker,” to make old-world style charcuterie in America, combining European techniques with American recipes. Chris takes his own sweet time for each salami, slow curing and smoking every batch. Best of all, he partners with local, family-owned farms that raise 100% vegetarian fed, antibiotic-free, growth-hormone-free animals.
Tip of the Tongue:
Although this is a game-changing addition to any cheese plate or charcuterie board, Chris suggests another gin-tastic use: garnishing a Bloody Mary. Laid back.