Indianapolis natives and high school sweethearts Chris and Mollie Eley opened their neighborhood butcher shop and specialty food market in 2007.
Based on the relationships with farmers and the recipes that Chris developed behind the butcher counter, this family business grew into Smoking Goose in 2011.
Using old world craft and new world flavors, Smoking Goose makes over 40 varieties of slow cured and smoked meats, salumi, and sausages in small batches.
All Smoking Goose recipes begin on the farm. Working with farmers in Indiana and neighboring states who raise their animals as nature intended, Chris and the Smoking Goose gang still seam butcher by hand and cure without compound nitrates.
Producing this way takes more time, more effort, and more patience. but Chris' and Mollie's unwavering commitment to quality, flavor, and humane, sustainable farm partners has earned Smoking Goose nods from Food & Wine, Bon Appetit, New York Times, james beard foundation, Good Food Awards, and more.