Smoking Goose began when Indianapolis natives and high school sweethearts Chris and Mollie Eley opened a small neighborhood butcher shop and specialty market in 2007. The relationships they built with Midwestern farmers, along with the recipes Chris developed behind the counter, eventually grew into Smoking Goose in 2011.

Today, the team makes more than forty varieties of slow cured and smoked meats, salumi, and sausages, all in small batches. Their process blends old world technique with new world flavor. Everything starts on the farm, partnering with producers across Indiana and nearby states who raise animals in ways that respect both the land and the animal.

Every step is hands on. Seam butchering, hand tying, patient curing, and seasoning with organic herbs and spices all contribute to their signature depth of flavor. They never rely on shortcuts or added compound nitrates, choosing instead to give each piece the time it needs.

That commitment to craft and responsible sourcing has earned Smoking Goose recognition from Food and Wine, Bon Appetit, the New York Times, the James Beard Foundation, and the Good Food Awards.