Smoking Goose Soppressata
Smoking Goose Soppressata
The pork of Smoking Goose’s Soppressata is traditionally hand cut, as opposed to ground, before being spiced with nutmeg, cloves, black pepper and ginger. These totally tubular warm-spiced, salty salami cure for a few months before making their way onto our slicer. The hand cut pork makes for a softer, more delicate salame that deliciously melts in your mouth and pairs incredibly with alpine styles and well-aged cheddars with a hint of sweetness. May we suggest Flory’s Truckle and Aux Arcs?
Expertly sliced to order.