CRAFT by Under My Host® Issue No. 15 Classics | Page 97

Chris Eley. After a long and lively
mits their sourcing to 5 neighbor-
and booze-infused meats, I was a
line-up.
Pig and Fig Terrine • $12.50
Smoking Goose is a whole hog butcher,
and this terrine of port, organic dried
figs, 40% country-style pâté along with
pork heart, liver, shoulder, and jowl is
a wonderful example of the delicacies
that happen when butchers work from
snout to tail. Serve this gorgeous slice
on a charcuterie board along with crusty
bread and pickles.
Smoked Duck Pear Pork Sau-
sage • $19
Made with duck raised at Maple
Leaf Farms in Indiana, dried or-
ganic Indiana pears, fennel pollen,
and port. The links are smoked with
fruitwoods like apple, cherry, and
persimmon, and are fully-cooked
and ready for eating.
e! Use one side as a serving tray for Martinis, cut-
nd charcuterie, the other side has a slight grade to
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