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Cured, Smoked or Stuffed Meat

Smoking Goose Charcuterie

Indianapolis, Indiana

In 2007, Indianapolis natives and high school sweethearts Chris & Mollie Eley opened their neighborhood butcher shop and fine food market named after Mollie's childhood nickname, Goose. Based on the relationships with farmers and the recipes that they developed behind the counter, Goose the market grew into Smoking Goose in 2011. Working by hand in small batches with profeins and ingredients raised as nature intended; these are the craft commitments upon which Smoking Goose forges new flavors.

	Guanciale Pork jowl cured with garlic, juniper berries, black peppercorns, bay leaves, nutmeg, and red wine. These cured hog jowls bring a rich flavor and more dense texture than their belly-cut cousin, pancetta. Perfect pan fried or oven baked slices to make top shelf BLTs, cubed to add depth and richness to sauces, add to elevate soups, roasted vegetables, eggs, and more! Y0561003 · 2 lb
	Delaware Fireball The Delaware Fireball is a crepinette salame of pork with piment d'ville, gayenne, paprika, garlic, and more. Wrapped by hand in caul fat and cold-smoked for days in Smoking Goose's gravity-fed smoker before fermentation and aging. Easy to slice, this salame adds spice to charcuterie boards. Y0551004 · UPC 852619006184 · 10/5 oz.
	Gin & Juice Lamb with a touch of pork for texture cured with juniper berries, orange peel, coriander, garlic, and black peppercorns. Slow cured without compound nitrates. Thin slices bring new protein and standout flavor to traditional charcuterie boards. Y0551017 · Lamb Salami · UPC 850045194017 · 12/6 oz.
	Stagberry Elk and a little pork for texture with dried blueberries macerated under local dry mead. Pairs well with nuts under honey, sharp cheeses, bright goat cheeses, savory vegetables, and more. Y0551018 · Elk Salami · UPC 850045194000 · 12/6 oz.
	Dodge City Named in honor of Smoking Goose’s original neighborhood once known as “Dodge City,” this salame is full of fennel pollen, pink peppercorns, garlic, and black peppercorns. Slow cured without compound nitrates. Y0551003 · Overstuffed Salami · 8 lb
	Mortadella Silky smooth emulsified pork with cubes of house-cured back fat, cinnamon, and black peppercorns. Fry up next to eggs, ribbon over pizza, or add to sandwiches. Smoking Goose mortadella contains no pistachios. Y0521001 · 6 lb
	Capocollo di Dorman Pork collar salame with paprika, white wine, crushed red pepper, black pepper, coriander, and juniper berries. Play off the gentle heat of Capocollo di Dorman by pairing with sweet or sour condiments like pickled veg and fruit preserves. Y0521006 · 4 lb
	Saucisson Rouge Nose-to-tail pork salame with heart and liver, Boonville Barn Collective's piment d'ville, red wine, chili, garlic, black peppercorns, and mustard. Y0551011 · 12/8 oz.
	'Nduja Soft, spreadable pork salame with paprika dulce and calabrian peppers. Schmear on crusty bread, pizza, and po' boys. Add into soups and pasta sauces, etoufee, jambalaya, gumbo, and more or blend into stuffing for porchetta or whole fish. Y0551010 · UPC 251012440005 · 4 lb
	Coppa Whole-muscle pork collar cured with garlic, black peppercorns, paprika, calabrian chili, and cayenne. Sliced thinly, coppa brings a little heat and silky, contrasting teture to charcuterie boards. Y0561001 · UPC 260001308202 · 3 lb
	Salame Cotto Coarse-grained pork salame with fenugreek seeds and organic red wine. Shave onto sandwiches with aged smoked provolone and pickles. Fry next to eggs for brunch or brinner. Y0521003 · 6 lb
	Whole Smoked City Ham (Bone-Out) Whole muscle, boneless ham spice brined under black peppercorns, garlic, allspice, cloves, juniper berries, and bay leaves, then smoked over apple wood. Unlike country ham which comes round low and slow, aging for months or years, Smoking Goose city hams are infused with the flavors of their spice brine for days and then fully cooked by smoking over fruit wood. Y0511016 · 9 lb
	Duck Prosciutto Whole, boneless magret duck breast, with star anis, orange peel, white pepper, and allspice, slow cured without compound nitrates. Y0561015 ·· 5 oz.
	Pig & Fig Terrine Pork, pork liver and heart, dried figs, black and white pepper, garlic, cinnamon, clove, nutmeg, ginger, coriander, and red wine wrapped in caul fat make this country-style pork pate. Y0541003 · 6 lb
	Rust Belt Saucisson 100% purebred duroc pork from fourth-generation Gunthorp farms in Lagrange, Indiana. Blended with white pepper, garlic, lemon peel, nutmeg, clove, and cinnamon before cold-smoking over applewood, hickory, and barrel staves. Y0551016 · UPC 8526190006337 · 12/6 oz.
	Soppressata Pork salame with clove, nutmeg, ginger, and black pepper. Y0551007 · 2/4 lb