Smoking Goose, provider of slow cured and smoked meats, salumi, and sausages, has a few treats on the menu as we look to the St. Patrick’s Day and Easter promotional periods. With the holiday push just around the corner, Corrie Quinn, Libation and Narration Manager, joined me to tease the palate and discuss two exciting limited-time offerings. So get your orders in now!
And to start, you can never go wrong with Corned Beef.
“Smoking Goose's Corned Beef has all the luck. Grass-fed beef briskets get black peppercorns, juniper berries, bay leaves, mustard seeds, coriander, garlic, and four leaf clovers,” Corrie shared with me, adding that maybe the last ingredient didn't make it in the pot (o'gold). “Smoking Goose's Corned Beef is fully cooked and available in sliced retail packages.”
From Reubens to fried eggs, and even ribboned into mac 'n cheese, or eaten as whole cuts that are simple to heat and serve—these items are not only versatile, but cultivated with care. Smoking Goose only makes a limited number of batches and only around St. Patrick's Day.
On the Easter front, Smoking Goose is bringing an Easter Goose to retailers, delivering sweets in the meat treat category.
“Look for this limited-release Easter Ham, which is a collaboration between three local food artisans. Every recipe begins on the farm, and Smoking Goose sources these boneless heritage hams from fourth-generation, pasture-based farmer Greg Gunthorp in northern Indiana,” Corrie said.
This items is cured under award-winning Shelby Blue Ribbon strawberry-rhubarb mead from New Day Craft just down the street from Smoking Goose. And with great patience, these hams rest long and low over smoldering pecan wood that laces the fruity, rich meat with a sweet smoke.
“As the Easter release of Smoking Goose's Holiday Ham Series, this limited batch of hams are fully cooked to carve as the centerpiece of the holiday table,” Corrie added. “So hop on it, Easter bunny–order your Shelby Blue Ribbon Edition Pecan-Smoked Ham today.”
As Smoking Goose shared with me, may the road rise up to meat you?