The Deli Dish

September 14, 2022

Spruce Tip Bresaola from Smoking Goose

Excerpt from Ari’s Top 5 enews Delicate dry-cured beef from Indiana If you’re looking for a great new way to accent your eating, scope out this Spruce Tip Bresaola from the folks at Smoking Goose down in Indiana. Bresaola, if you aren’t familiar, is the centuries-old style of dry curing beef in northern Italy. It’s typically done with the thigh, […]

August 30, 2022

Introducing Smoking Goose

  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 […]

August 1, 2022

Wild Cherrywood Bacon from Nueske’s

Excerpt from Ari’s Top 5 enews If you like their classic Applewood-Smoked Bacon, check out the Cherrywood! About six in the morning on Monday, March 15th, 1982, either Paul or I slid a tray of Nueske’s Applewood-Smoked Bacon into the single oven in the small kitchen in the Deli building. At the time, Nueske’s as a company […]

July 9, 2022

Gentle Giant Salami from Red Table Meat Co.

Excerpt from Ari’s Top 5 enews A hand-cut piece of world-class charcuterie from Minneapolis Mike Phillips has been around artisan pork for much of his life. He studied the making of salumi and cured pork with Francois Vecchio, the amazing elder statesman of charcuterie in the U.S. I’ve been learning from Francois for over thirty years now; […]