I always knew meat and cheese made an amazing pair, but never thought about the similarity between the two. Luckily, the team at Smoking Goose did when it decided to revamp the packaging for its salumi.
Libation and Narration Manager Corrie Quinn took the time to share with me the new approach that led to the innovative wrapping on the company’s products.
“We worked with a specialized paper company that usually deals with cheese producers. Butchers in the cheese biz? It's a delicious pairing, but also makes sense since just like cheese, our salumi is a natural product that needs to breath,” she shared.
Corrie explained that the special paper allows air to flow in but keeps moisture out: ideal conditions for Smoking Goose’s nitrate-free, slow-cured salumi to ensure it reaches customers in prime condition.
The fresh approach is more of an extension of the companies “all on the farm” roots than a return, as Corrie emphasized nothing in the way of preparation has ever changed.
“Our new breathable, moisture-resistant salumi packaging is really an extension of our production practises. Every recipe starts on the farm. We work with small, family farmers who raise animals as nature intended. It's not the fastest or the cheapest, but it's the best way and it honors the life of the animal, the land, and the people who work on the farm,” Corrie says, walking me through the process that leads to the clean, natural salumi.
The journey to the consumer takes time, training, and patience as team members butcher along the natural seams in the proteins, tie the salumi by hand, and cure it slowly without compound nitrates. There's no shortcut as the company carefully goes through the steps to develop the layers of flavor that it says sets its salumi apart.
“The truth is our recipes and methods haven't changed, but USDA labeling requirements caught up with safe and age-old traditions of preserving meat deliciously with salt, time, and skill,” Corrie said. “Since we started with such care from day one on the farm, we're committed to doing everything we can to get the final product to the table in pristine condition.”
Along with providing the best conditions for cradling these meat treats from Smoking Goose’s Dorman St. Meatery in Indianapolis to menus and market shelves from Brooklyn to Portland, the new packaging is also color matched to jive with the sharp labels.
While salumi that doesn't have to be refrigerated has been trending since 8th century BC (preserving meat with salt and time was a survival tactic throughout the years that also turned out to be tasty), Corrie explains that it's more convenient and accessible to offer salumi that's prime at cool room temperature.
“In addition to convenience, it opens up new dining possibilities, too,” she adds. “Charcuterie boards are at the top of our list when ordering at a restaurant. It's a great way to get to try a lot of different items and these small bites of umami magic only inspire the appetite. But, shelf-stable salumi take charcuterie boards to the people. These salumi are prime for the picnic basket, the lunch box, the movie snack pack, holiday gifts delivered direct, special occasions like a random Tuesday night, and so much more.”
Smoking Goose shelf-stable salumi in new packaging are already available, selling at a SRP ranging $11-$16 in the following flavors:
As a USDA-inspected production facility, Smoking Goose also sells wholesale.
As someone who loves Charcuterie on any occasion, special or not, I can see this being a welcome addition to the company’s deeply-rooted practices.