What’s Good for the Goose is Good for the Gander
In 2007, Indianapolis natives and high school sweethearts Chris and Mollie Eley opened a neighborhood butcher shop and specialty food market. Chris and Mollie work with small, family-owned sustainable farms in Indiana and neighboring states. The relationships they built with those farmers and the recipes that Chris developed behind the butcher counter led to them founding Smoking Goose in 2011.
Smoking Goose makes over 3 dozen varieties of smoked meats, salumi, and sausages in small batches using old-world craft and new-world flavors. Mollie and Chris say that all Smoking Goose recipes begin on the farm, and they mean it. Their farm partners are carefully selected after research, site visits, and flavor analysis andthey only work with farmers that meet their standards for ethics and sustainability.
The Smoking Goose crew seam butchers by hand, hand ties every piece, and practices the centuries-old tradition of slow curing without compound nitrates. These steps take more time, but they know there’s no shortcut to producing the exceptional quality and flavor they’re striving for. Chris and Mollie’s efforts aren’t going unnoticed; they’ve received nods from Food & Wine, Bon Appetit, The New York Times, the James Beard Foundation, Good Food Awards, and more.
No Need for a Wild Goose Chase
We carry a number of Smoking Goose products here at the Deli! The only hard part will be deciding which ones to try first.
Andouille Sausage (GF)
A smoked pork sausage made with cayenne pepper, dry mustard, cloves, mace, thyme, and allspice in a fully cooked, looped sausage.
Serving suggestions from Smoking Goose: essential for jambalaya, étouffée, red beans and rice, sliced thin for po’boys; ideal flavor base for roasting vegetables, soups, stews; add to mac ‘n cheese, deviled eggs, omelettes
House-cured pork belly, perfectly spiced with juniper berries, black pepper, bay leaves, garlic, and nutmeg. In Italian, tesa means taught, thus, Pancetta Tesa is hung from one end to age straight, rather than rolled. What we prefer to use for pasta, pizza, risotto, or anything else.
Serving suggestions from Smoking Goose: Saute as flavor base; long, thin slices cradle seafood, vegetables, roasts.
Smoking Goose collaborated with Indy’s own Daredevil Brewing to make a true bratwurst, bursting with caraway, white pepper, mace, and Vacation Kölsch, a 2019 Gold Medal Winner at the Indiana Brewers Cup. Fully cooked and ready to eat. To serve warm, simply lay on a gentle sear. Serve with aged gouda and buttered onion rye bread. Makes the ideal summer grilling brat, or serve as an Autumnal entree over potatoes + under apples sautéed with bacon.
Whole muscle pork collar cured with garlic, black pepper, paprika, cayenne, and Calabrian chilies. This 2019 Good Food Award Winner is ready to be sliced thinly and steal the show!
Serving suggestions from Smoking Goose: Sliced thinly, Coppa brings a little heat and silky contrasting texture to charcuterie boards; layer with arugula + ricotta salata; chop into a small dice to toss with cannellini, escarole, and red onion for a cold or warm salad
Pork collar salame from pasture-raised heritage hogs and flavored with paprika, white wine, crushed red pepper, coriander, and juniper berries, named after Smoking Goose’s downtown Indianapolis meatery on Dorman Street. We like to slice it thin for rich, spicy sandwiches and antipasto.
Serving suggestions from Smoking Goose: Play off our Capocollo di Dorman’s gentle heat by pairing it with sweet or sour condiments like pickled veg and fruit preserves. Slices stay tender between bread for sandwiches, but for a first course, ribbon slices over fresh mozzarella and ripe tomatoes (or roasted red peppers in the off-season) before drizzling with a fruity olive oil.
This high-caliber salame from Smoking Goose is pork-forward, slightly sweet, and gently perfumed with pink peppercorns and fennel pollen. Some call it finocchiona-style, but we know you can’t put a label on this stunner. Named in honor of the unofficial name of Smoking Goose’s first Indianapolis neighborhood, one taste and you’ll never want to get out of Dodge.
Serving suggestions from Smoking Goose: slice thinly and top with dressed pea shoots for a simple first course; skewer cubes for cocktail garnishes; layer slices on charcuterie boards.
A wild new offering from Smoking Goose that you won’t find anywhere else: duck & pork salame, featuring Upland Brewing’s Boysenberry Sour Ale, plus blackberries, white peppercorns, cinnamon, and lemon peel.
A collaboration between Smoking Goose with Indiana’s 18th Street Brewery brings us a zesty pork salame with 18th Street American IPA, wild foraged spruce tips, and lemon peel. A 2021 Good Food Award Winner!
The most prized cuts of traceable and sustainable Midwestern pork, gently stuffed into natural casing. Delicate in flavor, sure, but a masterpiece of the butcher shop. Knife-sliced on a hard bias for your epicurean pleasure.
Soft, spreadable salame that brings the heat with an ample helping of dried Calabrian chilies. By far our spiciest charcuterie offering. Say it with us: “in-doo-yah!”
Serving suggestions from Smoking Goose: schmear on crusty bread while still hot from the toaster; add spoonfuls to a warm pan as a cooking medium for veg, soups, or braises; blend into stuffing for porchetta or whole fish. Check out Ari’s recipe for fried egg ‘n’ ‘Nduja sandwiches!
Intensely savory beef eye of the round dried with local spruce tips and black peppercorns. Bresaola (bray-zow-la) is like prosciutto, but made with beef instead of pork. The hit of citrus and pine from the spruce tips is a traditional Scandinavian spice that Smoking Goose owner and butcher Chris Eley learned to harvest during a visit to Alaska, and now forages locally. One taste and you’ll be pining for more.
Serving suggestions from Smoking Goose: slice very thinly for charcuterie boards or serve under arugula dressed with lemon juice, extra virgin olive oil, and shavings of parmigiano reggiano.
Country style pork pate with dried figs, cinnamon, ginger, and cloves.
Serving suggestions from Smoking Goose: serve with crusty bread, sweet-and-spicy candied walnuts, or with dijon mustard on a sandwich