saucisson rouge
Good Food Award Winner
nose-to-tail pork salame with heart and liver, Boonville Barn Collective’s piment d'ville, RED WINE, chili, GARLIC, BLACK PEPPERCORNS, MUSTARD
What's in a name
inspired by Goose owner Chris Eley’s long ago road trip to french canada
serving suggestions
slice Saucisson rouge on a sharp bias and pair w/cloth-bound cheddar, smoked seafood, and the open road
