Smoking Goose's latest creation is a mid-western take on a French classic. Made with 100% purebred Duroc pork from fourth-generation Gunthorp Farms in LaGrange, Indiana and blended with white pepper, garlic, lemon peel, nutmeg, clove, and cinnamon. Cold smoked over Applewood, hickory, and barrel staves.
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11 comments:
I am partial to the dark rum salami at Wegmans...wish I lived near one! I'll have to look for this stuff too.
I love their salamis! haha
What? No food from Wawa?
How DARE you! No one in these parts gets Wawa food for Halloween Parties! (kidding)
Lol hahaha Suuuuure. Do you know you would serve turtles at your party. LOL
Candy turtles are the BEST! Awful
I would only tempt if it was served on a dirty plastic skeleton.
haha see? Those things are So gross.
And I thought you didn't eat meat! haha
No I don't eat meat so just being cheeky about the dirty skeleton.
And I was just being cheeky! Yup, I remembered!
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