Smoking Goose Rust Belt Saucisson Chub
- Retail Salami Chub
- Made with Purebred Duroc Pork
- Smoking Goose USA
- Shelf Stable, Refrigerate Upon Opening
Smoking Goose’s Rust Belt Saucisson is a cold‑smoked, French‑style saucisson made from 100% purebred Duroc pork sourced from Gunthorp Farms in LaGrange, Indiana — a fourth‑generation family operation raising antibiotic‑free, vegetarian‑fed pigs without gestation pens or growth promotants.
The pork is cured with vegetable powder (celery juice and sea salt) instead of compound nitrates, then cold‑smoked over a blend of applewood, hickory, and barrel staves for a deep, smoky character. It’s seasoned with a spice blend of white pepper, garlic, dried lemon peel, nutmeg, clove, and cinnamon, giving it a warm, aromatic profile that reveals layers with each slice.
Smoking Goose meats from Indiana is a tale of culinary passion and dedication to quality. Chris and Mollie Eley, high school sweethearts, left their hometown for culinary school and stints in Thailand and opened their neighborhood butcher shop, Goose the Market, in Indianapolis. Their journey from culinary school to the creation of Smoking Goose reflects their commitment to ethical sourcing and sustainable practices. The meats they produce are a result of their relationships with small, family-owned farms in Indiana and neighboring states, where they use traditional methods like seam butchering and slow curing without compound nitrates. Smoking Goose's products are celebrated for their exceptional quality and flavor, earning them accolades from renowned food publications and organizations.
No Gestation Pens, Antibiotic Free, 100% Vegetarian Feed, No Growth Promotants.