Salame Piccante

Smoking Goose’s Salame Piccante is part of the producer’s Old School Salumi series, combining traditional curing methods with bold, layered flavor. Made with pork seasoned with paprika piccante, red wine, anise, and garlic, this slow-cured salame delivers a balanced heat that builds gradually alongside rich savory depth and subtle aromatic spice. The paprika lends smoky warmth and vibrant color, while the red wine and anise add complexity and a faint sweetness that rounds out the finish.

Its bold flavor makes it especially versatile for charcuterie boards, antipasti spreads, sandwiches, and pizzas. Pair it with creamy blue cheese-stuffed olives and anchovies for an assertive aperitivo spread, or layer it onto spicy pizzas alongside Spanish chorizo and bacon. It also makes a standout garnish for Bloody Marys, particularly alongside spicy olives or pickled vegetables. Founded by former chef Chris Eley, Smoking Goose has become known for combining old-world salumi craftsmanship with carefully sourced pork from small Midwestern family farms.