Gin and Juice Salame

This salame with a cheeky name is made from ground lamb meat blended with crushed juniper berries and orange zest, for a flavor that's zesty and bright, with a bold flavor that's very tastes very noticeably of the spices but doesn't overpower. The texture is firm, perfect to easily slice into thin slices to pair with other meats and cheeses in a charcuterie board. Its creators, Smoking Goose, suggest you skewer a cube as a creative garnish to a cocktail or Bloody Mary, and we suggest you listen!

Smoking Goose is an exciting new smokehouse and "meat locker" located in Indiana. Owner and salumnist Chris Eley created the company looking to make old-world style charcuterie in America, using European charcuterie methods mixed with American recipes, and a commitment to locally-sourced ingredients. They specialize in top-quality, slow cured and smoked meats that have won numerous awards, including a prestigious 2015 Good Food Award. Located smack dab in the midwest, they partner with local, small family farms in the area that raise and slaughter their animals humanely, and who commit to supplying animals that are 100% vegetarian fed, antibiotic-free with no growth hormones.