Now consumers can have the best of both worlds—a favorite spirit and a go-to salame. Smoking Goose and distillery Cardinal Spirits have joined forces to bring their limited-edition Terra Gin Salame to charcuterie boards. This is just the first of three spirited-inspired charcuterie collaborations for Smoking Goose coming this year.
The three spirits-inspired charcuterie board offerings to join the lineup this year are as follows:
“Charcuterie and cocktails are a natural pair, and we find that Terra Gin cocktails in particular are wonderful with cured meats. The woodsy, bright botanical blend is just right. So, we had a hunch to take it a step further,’ Co-Founder of Cardinal Spirits Adam Quirk said. “Plus, it was a great excuse for us to spend time making meat with Smoking Goose—they are the best at what they do.”
Available at three locations, sliced to order at the Indianapolis-based Goose the Market, on the menu at Sun King Brewing-positioned OCA in Indianapolis, and the menu at Cardinal Spirits’ cocktail bar and restaurant at the Bloomington distillery. In addition to the use of local and pasture-raised American Guinea hogs and house-cured salt pork, the new creation is made with the same custom spice blend that Cardinal Spirits uses to distill its gold-medal Terra Botanical Gin. The result is a salame boasting of bright, floral flavors in the rich and sweet pork.
The pairing is likely to lead to a successful launch, as Terra Botanical Gin earned a gold medal and has been dubbed “Best in Class” by the American Distilling Institute, according to a press release. To bring out the best the gin has to offer, Smoking Goose uses single-source hogs from Bittersweet Heritage Farm in Spencer, Indiana. Known as the descendants of wild hogs from the Canary Islands and off the Guinea coast, this breed offers a unique flavor and sweet meat.
Will we see more spirits-themed charcuterie board offerings after Smoking Goose’s beefed-up lineup? Deli Market News will keep you updated on the tasty items joining delis.
