Indianapolis natives and high school sweethearts Chris and Mollie Eley opened their neighborhood butcher shop and specialty food 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 in 2011. Using old world craft and new world flavors, Smoking Goose makes over 40 varieties of slow cured and smoked meats, salumi, and sausages in small batches. All recipes begin on the farm, working with farmers in Indiana and neighboring states who raise their animals as nature intended. Producing this way takes more time, more effort, and more patience. Seam butchering and hand tying every piece takes skill and patience. Smoking Goose knows there's no short cut to producing the exceptional quality and flavor that come from curing these handmade meat treats with organic herbs and spices and without additional compound nitrates. Chris' and Mollie's unwavering commitment to quality, flavor, and humane, sustainable farm partners has earned Smoking Goose nods from Food & Wine, Bon Appetit, New York Times, James Beard Foundation, Good Food Awards, and more. Practicing the centuries-old tradition of slow curing and using real, natural casings, some Smoking Goose salumi are dappled with a desirable bloom that develops as the salumi ages in our temperature and humidity-controlled aging room. This natural, edible, and delicious bloom carries flavors and textures that benefit each bite.