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 What are you waiting for?This is just a friendly reminder that voting ends Friday August 14th. If you had every intention of voting but never got off your ham to pull the trigger. Now is the time.
There are only THREE days left to vote!
If you haven't heard, the Goose been nominated to the Indy A-List in the Gourmet Grocery category. So if you feel the Goose is your top hog when it comes to food, take a moment out of your busy day to tell Indy how you feel. Then sleep well tonight knowing you have made a difference. Vote now by clicking "Vote for Us!".
If you have already done us the honor, please ask your friends and hamily to vote!
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 Spanking new impork products from the West Coast
We have some new additions to the family of fine cured meats at the Goose. There is no such thing as too many pork products. Right?
So here are a few more that we would like to entice you with:
This is a beautiful, simple salami at it's finest. It has a coarse grind with a rich, moist texture that gives way to a slightly earthy flavor.
As with most salumi, there is no real standard to a name unless it denotes a region of origion. In this case, Nostrano, means "our own". Which essentially means this is one of their own creations or a take on a classic. A product of Berkely, CA, this salami is coarsly ground mild and sweet. Perfect for those juicy peaches and blackberries.
Prosciutto San Daniele
You already may know, we like to give you the opportunity to try as many different hams as possible. We are not biased when it comes to hams. We love them all. They all have their slight nuances that designate them to a specific country, region, town, barn, smokehouse, out house or hen house. So here is another one for you to try. You may find it to be slightly less salty and slightly more sweet than Prosciutto di Parma.
La Quercia Speck Americano
This is a lightly smoked dry cured ham from Iowa. It is cured only with sea salt and smoked at the end of the drying process rather than throughout as in it's Italian counterpart. It is currently featured on our Sibert sandwich.
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Sincerely,
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