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two different varieties of Smoking Goose Salame - two 6 oz links
Guanciale: Pork jowl (the whole muscle under the cheek) we cured with garlic
no added nitrates or nitrites
red pepper flakes
Ingredients: beets
Rockfish with Garlic and Sumac by Wildfish Cannery MeatSchoolClass two different varieties of SmokingThis hook and line caught Rockfish comes from the waters off Southeast Alaska. It's hand packed with sumac and garlic on the shores of Prince of Wales Island. Serve with a warm crusty baguette and a dash of hot sauce. 3. 88 oz tin. Refrigerate after opening. Ingredients: Rockfish, sumac, Wildfish is a community oriented salmon cannery founded in 1987. Today, grandson Chef Mathew Scaletta continues his family heritage and craft.