Spicy Heritage Fireball Salami
Three 5 oz packs
- 100% heritage breed, pasture-raised, and antibiotic free
- Raised on Newman Berkshire Farm and Lazy S. Red Wattle Farm
These delicious round salami produced by acclaimed curemaster Chris Eley at Smoking Goose in Indianapolis are a crepinette salami of pork with red chiles and espelette pepper wrapped by hand in caul fat and cold-smoked for days in a gravity-fed smoker before fermentation and aging.
Easy to slice by hand with a chef’s knife, this crepinette (round and encased) salami 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 Fireball topped with a dollop of romesco or pimento sauce and a chunk of blue cheese.
We first met Chris at the Good Food Awards and fell in love with his wide selection of charcuterie. A respected member of the young talented generation of American curemasters using old world techniques while using sustainably produced ingredients, Chris is an active member in his community through his curehouse and shop. We are so excited to feature our first salami with him using pork from our heritage farms including Newman Berkshire Farm and Lazy S. Red Wattle Farm.
