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.