Smoking Goose Meatery

Redefining the Artisanal Charcuterie Game
Smoking Goose Meatery
Maisie wilhelm
Not your run-of-the-mill salumi, Smoking Goose blends unique spices and unexpected meat like Elk and Lamb into insanely good artisanal products. Their bacon bits also make the perfect accompaniment to any breakfast spread.
Maisie Wilhelm - The Margaret Mead of food

Set in the heart of Indianapolis, Smoking Goose continuously brings new world flavors to the old world craft of curing meat. Using rabbit, elk and lamb, instead of the usual pork or turkey, Smoking Goose comes up with unique flavor combinations like Elk and Blueberry Salame or Smoked Duck, Pear, and Port Sausage. The man behind it all is Chris Eley. His process for slow curing and smoking meats is rooted in patience and care—from partnering with neighboring family farm who raise animals as nature intended to butchering and tying each batch of salumi by hand. If you’re in the area, you can witness the magic at their Meat School, where you can learn how to butcher a whole hog, cure meat, make salumi and master recipes for sausage and pâté!

We're not the only ones who love them!

Smooking Goose has been featured in Bon Appetit, Food and Wine, NYT, Grubhub, Wall Street Journal, and James Beard Foundation. Chris Eley was also awarded the 2015 Good Food Award.

Smoking Goose Meatery

Redefining the Artisanal Charcuterie Game

Set in the heart of Indianapolis, Smoking Goose continuously brings new world flavors to the old world craft of curing meat. Using rabbit, elk and lamb, instead of the usual pork or turkey, Smoking Goose comes up with unique flavor combinations like Elk and Blueberry Salame or Smoked Duck, Pear, and Port Sausage. The man behind it all is Chris Eley. His process for slow curing and smoking meats is rooted in patience and care—from partnering with neighboring family farm who raise animals as nature intended to butchering and tying each batch of salumi by hand. If you’re in the area, you can witness the magic at their Meat School, where you can learn how to butcher a whole hog, cure meat, make salumi and master recipes for sausage and pâté!

We're not the only ones who love them!

Smooking Goose has been featured in Bon Appetit, Food and Wine, NYT, Grubhub, Wall Street Journal, and James Beard Foundation. Chris Eley was also awarded the 2015 Good Food Award.