Indianapolis natives and high school sweethearts Chris and Mollie Eley opened their neighborhood butcher shop and specialty food shop, Goose the 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, a USDA-inspected meatery, in 2011.
Working with farmers in Indiana and neighboring states who raise their animals as nature intended, Chris and the Smoking Goose gang use old world charcuterie techniques combined with local, contemporary flavors to create more than 40 varieties of slow-cured and smoked meats, salumi and sausages. These innovative and delicious recipes have earned kudos for Smoking Goose from Food & Wine and Bon Appetit magazines, the New York Times, the James Beard Foundation, Good Food Awards and more.
“The meat expert rethinking one of the world’s most ancient food traditions,” is how New York Magazine’s Grub Street describes what sets Smoking Goose apart.
While they provide wholesale distribution to Indy’s best restaurants, markets, chefs, caterers – and ship to all 50 states – Smoking Goose is also open to the general public. Think of their “public smokehouse” as the Smoking Goose pro shop. It’s open for walk-in shopping Monday through Saturday with their charcuterie lineup at below retail pricing; you’ll also find limited releases and over 800 paired cheeses, seafood varieties and accompaniments. New dine-in and catering options are available as well. And be sure to check out shop.smokinggoose.com for free shipping options.
