This recipe is an attempt to get that salty, smoky, crispy eating experience out of a protein that is almost the opposite of pork.

This salami is distinctly ours- goose meat, fennel, & garlic from the farm & sugary persimmons we gathered along the field edge

All the experiences of November at the farm, infused together into a single bite.

This is a mild, fatty salami similar to a German landjaeger- well-balanced and subtle, it’s a fantastic pairing with all kinds of food.

A traditional, unsmoked Italian-style pepperone- tangier than the store-bought stuff, delicious on a charcuterie board or on a pizza.

Spicy and rich, this dry-cured venison chorizo would go great on a charcuterie board with some hard, spanish style cheeses like manchego, or steamed with freshly-dug clams. Either way, it’s a knockout.