CRAFT by Under My Host® Issue No. 15 Classics | Page 96

If anyone can get you pumped about meat and charcuterie, it’s Smoking Goose’s,
chat covering topics like local sourcing (located in Indianapolis, Smoking Goose lim
ing states), heritage breeds, sustainability, whole log and barrel stave smoking, a
Smoking Goose convert before I even had the opportunity to taste this succulent
Apple Brandy Barrel Aged Ham • $11.75/
lb
Smoking Goose Barrel Aged Hams begin
with Gunthrop Farm’s pasture raised Berk-
shires or Durocs—slow growing, dark-
skinned pigs that produce deep red, heav-
ily marbled, flavorful pork. The hams are
dry-cured with sugar, spice, and every-
thing nice before being stored in barrels
with Copper & Kings Apple Brandy 21 days.
Once brining is complete, the hams are
cleaned of excess spices and salt, and tied
and dried before they’re off to be smoked
with the wood from the broken-down bar-
rel that stored the hams during the brining
phase. These barrel aged beauties only
appear during the holiday season, and the
booze used changes each time. Don’t sit
this year’s release out. If Smoking Goose
were a meatery in Dickensian London,
an enlightened Mr. Scrooge would have
shared this spirited ham on Christmas, not
turkey. Bah! Humbird!
Stagberry Salame • $16.50
Natural casing hand stuffed with finely
ground elk, pork, and New Day Craft
Mead soaked organic dried blueber-
ries.
W&P Design The Host Board • $110
This gorgeous American walnut board is reversible
ting garnish for cocktails, or a board for cheese an
channel away liquids, making it ideal for carving.