Delaware Fireball

Delaware Fireball by Smoking Goose is a bold salami made with premium pork spiced with red chilies and Espelette pepper and then hand-wrapped in caul fat. As if the hand-wrapping didn’t add enough of a personal touch, the meatery then cold-smokes this artisan salame in their gravity-fed smoker for days before fermentation and aging. The end result is a crépinette-style salami that friends and family will be talking about for weeks.

Rather than the long, elongated shape we’ve come to associate with salami, a crepinette is a round, flattened “ball” that’s wrapped in caul fat, which holds the whole parcel together. This unique shape adds a great visual appeal to any charcuterie platter.

Add a touch of sweet to this spicy salame by pairing with our dried figs or our Maison Francis Miot artisanal peach jam. Smoking Goose has a wonderful serving suggestion by creating a take on buffalo wings: Simply cut a slice of Delaware Fireball and top it with a dollop of romesco or pimento sauce and a small chunk of blue cheese.

Like all of their meats, Smoking Goose sources from local, small farms who use 100% vegetarian feed and no gestation pens, antibiotics or growth hormones. Delaware Fireball by Smoking Goose was named after their first location on the corner of 25th Street and Delaware in Indianapolis and is a culinary achievement not to be missed.