Smoking Goose

The tale begins when Chris Eley and his wife Mollie opened their meat locker in 2011. Lauded in the New York Times, Food & Wine, and Bon Appétit, Smoking Goose handcrafts both original and traditional carnivorous concoctions on a massive meat scale. Working by hand, Chris, Mollie, and the Smoking Goose team tell their tale with over 40 cured and smoked meats.

They only work with farmers in Indiana and neighboring states who care as much about their animals and their land as these butchers care about the dinner on our table. With old-school techniques, the patient and time-honored traditions of this back-to-the-land mentality continue deliciously at Smoking Goose.

From the smoker’s smoldering embers of fruitwood salvaged at local orchards to the organic spices that spike sausages in real, natural casings, Smoking Goose’s protein provisions tell a tale that keeps us all dining happily ever after.

In January, customers can look forward to:

1. Rust Belt Salame
2. Fist Full of Hops IPA Salame
3. Sassaka (Dry Cured Pork Spread)
4. Pancetta