crepinette salame of pork with red chilies and espelette pepper wrapped by hand in caul fat and cold-smoked for days in our gravity-fed smoker before fermentation and aging, about 5oz each
What's in a name
Goose's first indy address was at the corner of 25th and delaware street.
Easy to slice by hand with a chef’s knife, this crepinette (round and encased) salame adds spice to charcuterie boards.
Highlight the smoke and balance the spiciness with dried figs or preserved peaches.
Riff on buffalo wings by serving a slice of Delaware Fireball topped with a dollop of romesco or pimento sauce and a chunk of blue cheese.