Smoking Goose Saucisson Rouge is a looped pork salame with pork heart and liver, espelette pepper, chili, and red wine. Smoking Goose owner Chris was inspired to make this salame during a trip to French Canada. Compact and dry cured, this salame has an authentic artisan flavor with the perfect meat to fat ratio that melts in your mouth. The espelette and chili leaves a mild, tingly finish.

Perfect for picnicking or parties, pairs well with cheese, fresh bread and, of course red wine. Prep Secret: best when sliced on a sharp bias.

Smoking Goose utilizes old world craft to create new world flavor. They handcraft over 40 varieties of slow cured and smoked meats, salumi, and sausages from their USDA-inpsected Dorman St. Meat Locker in Indianapolis, Indiana. They partner with small, family farms in Indiana and neighboring states raising animals as nature intended: no gestation pens, antibiotic-free, 100% vegetarian feed, no growth promotants, and more. They they take the time to use traditional methods such as seam butchering, hand tying, and curing without additional compound nitrates.