We went
back 200 years to source the ingredients for our latest meatastic
release.
In collaboration with Connor Prairie—an interactive history park reenacting early nineteenth-century life on the Indiana prairies—Goose owner Chris Eley worked with livestock manager Kevyn Miller who raises Ossabaw pigs just as early Hoosier settlers did centuries ago. The breed’s history trots even further back than 1820s Indiana. These small pigs are descendants of wild boars in Spain, but farmers of yesterday and today prize them for their highly marbled, ruby red meat.
Back at Smoking Goose Chris and his team transformed six of these
historically-raised hogs into our newest protein production: Ossabaw
Brasolara. Along with a splash of crisp, organic Semillon and Sauvignon
Blanc, the Smoking Goose team spiked ground Ossabaw pork shoulder with sea salt,
black pepper, garlic and orange zest before cradling whole, hand-trimmed Ossabaw
coppa inside natural beef casings. Curing and dry aging for over eight weeks
creates an intense and sweet slice laced with citrus and old world
spice.
The extremely limited production of our hand-tended
Ossabaw Brasolara means a lucky few can catch the delicious
culmination of two eras in Indiana’s food history. (Time travel by taste? At the
Smoking Goose, it’s our favorite way to go.)
In collaboration with Connor Prairie—an interactive history park reenacting early nineteenth-century life on the Indiana prairies—Goose owner Chris Eley worked with livestock manager Kevyn Miller who raises Ossabaw pigs just as early Hoosier settlers did centuries ago. The breed’s history trots even further back than 1820s Indiana. These small pigs are descendants of wild boars in Spain, but farmers of yesterday and today prize them for their highly marbled, ruby red meat.
Back at Smoking Goose Chris and his team transformed six of these
historically-raised hogs into our newest protein production: Ossabaw
Brasolara. Along with a splash of crisp, organic Semillon and Sauvignon
Blanc, the Smoking Goose team spiked ground Ossabaw pork shoulder with sea salt,
black pepper, garlic and orange zest before cradling whole, hand-trimmed Ossabaw
coppa inside natural beef casings. Curing and dry aging for over eight weeks
creates an intense and sweet slice laced with citrus and old world
spice.
The extremely limited production of our hand-tended
Ossabaw Brasolara means a lucky few can catch the delicious
culmination of two eras in Indiana’s food history. (Time travel by taste? At the
Smoking Goose, it’s our favorite way to go.)
At the moment, our Ossabaw Brasolara is available exclusively at Goose the Market and (soon) at Balena.
No comments:
Post a Comment