Smoking Goose Rosette de Lyon 1/2lb

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 • Old school salumi series: Pork salame in the French tradition with black peppercorns and garlic • Slow cured without compound nitrates •

serving suggestions easy to peel away the casing and slice. pair with Bloomy-rinded cows’ milk cheeses and toasted hazelnuts; dice fine to toss with curly endive and mustard vinaigrette + poached eggs; serve with juicy red wines: Beaujolais when it’s warm and Rhone when it’s cold