April 15, 2014

Latest special release: Ciauscolo

In the medieval hilltop town of Macerata, not far from the center of Italy's east coast, the first cured meat treat of the season is Ciauscolo, a young, soft salame that's easy to smear deliciously over crusty bread. 

Smoking Goose's Ciauscolo revives the centuries-old tradition with hand-trimmed, pasture-raised pork blended with fennel seed, fennel pollen, crushed garlic, and a splash of the region's bright Verdicchio wine. Tied and hung by hand in our Aging Room for just three weeks, a soft slice is still rich and sweetly meaty over a delicate licorice finish.


For a hearty first course that celebrates this pristine porcine delight, spread a thick rub of Smoking Goose Ciauscolo over a slice still warm from the toaster then stain with deep purple Saba, central Italy's sweet-tart syrup of reduced wine must.

March 18, 2014

Ossabaw Culatello: limited release meatheart of a ham

Smoking Goose did a little time travel for our latest limited release. Indiana's interactive history park Conner Prairie raises Ossabaw pigs just as early Hoosier settlers did centuries ago. The breed's history trots even further back than 1820s Indiana. These small pigs are descendants of wild boars in Spain, but farmers of yesterday (and chefs of today) prize them for their highly marbled, ruby red meat. We're proud to make meat magic with such an incredible raw product.

Smoking Goose Ossabaw Culatello is a handcrafted meat treat made from the tender, whole, boneless muscle at the heart of the Ossabaw ham--it's been the butcher's prize for centuries.

After carefully trimming each Culatello by hand, Smoking Goose owner Chris Eley and his crew blended sea salt, black pepper, and mustard seeds with organic white wine. Each day for more than a month, they massaged the porky muscles under the wine and spices. Then laced and tied individually by hand, the Culatelli were ready to hang for over eight months.

The result is a silky, rich, and rosy ham that's easy to slice paper thin and melts in our mouths, highlighting the sweet swine and funky complexity of this meatheart of a ham.

Now Hiring!

How to Apply
All applicants are encouraged to apply in person Monday--Friday, 8am to 4pm, at 


Smoking Goose
407 N. Dorman St. 

Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com

No phone calls or social media inquiries please.


Cutting & Curing Assistant 
Full Time (however part-time may be considered for the right candidate)
daytime hours & weekends off

Duties include knife work by hand using traditional seam butchery techniques (breaking down whole proteins into subprimals, trimming boneless subprimals, and cutting trim) as well as executing the daily responsibilities of curing, brining, and overhauling products. 

Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided. 

Slicing & Packaging Position
 Full Time (but part-time may be considered for the right candidate)
daytime hours & weekends off

This position includes slicing, portioning, packaging, and labeling of product. It requires attention to detail, an eye for consistency and quality, some heavy lifting, and the ability to work in a cold environment. Experience is not required and training is provided.

February 24, 2014

Smoking Goose Gang Updates



This week, we're sorry to say goodbye to Ted as he's decided to move on from Smoking Goose. From our first days -- when he watched our initial brick & mortar progress from his job cleaning exhaust hoods across the street -- to today in his job as Raw Sausage and Salumi Production Manager, Ted has been an important part of getting Smoking Goose to where it is today. Best of luck and many thanks, Ted!

We'd also like to congratulate Ryan as he accepts a promotion to Production Manager. In addition to his current management of Smoking Goose's raw resources, now he'll also oversee all production areas including cutting, curing, and sausage and salumi making. It's a big job, and we're excited that Ryan will lead our management team to continue delivering delicious meat treats on a massively meaty scale.

February 20, 2014

Cotechino: pork sausage with nutmeg and parmigiano reggiano

Almost 500 years ago, the paesani of Mirandola in northern Italy were running out of food. Outside the walls of their tiny town, the Popewas waging an attack. Even though popes then weren't supposed to lead their own armies, Julius II was fighting a nasty cold in the frigid January winter to direct his forces in their attack on a little town just north of Modena. He wanted Mirandola out of French control and under his Papal territory. The folks inside those crumbling walls just wanted something to eat.

As our grandmothers never fail to mention, they didn't have Tupperware back then. But the Mirandolese were good at using their resources. They got the idea to use pigs' forelegs and trotters as ready-made sausage casings. Stuffing the pigskins with richly seasoned ground pork prevented their last foodstuffs from spoiling and kept them well fed even after Pope Julius stormed through the walls and took control.

Centuries later, the area got a reputation not for Julius' snotty winter attack but for those delicious sausages. Named for its original pigskin casing (or cotene), cotechino are a still favorite of modern day Italians. We like serving it the way they do: tender slices of the sausage nestled in a bed of hot lentils or mashed potatoes or polenta.

Since Smoking Goose Cotechino--rich with nutmeg, grated parmigiano reggiano, and black peppercorns--is stuffed in natural casings and fully cooked, it's simple to warm whole in a water (or stock or wine) bath over medium heat. Pull the hot sausage from the pan, cut thick, and drizzle the juices from the cutting board over the steaming slices.

Poor Pope Julius II got so sick after his winter march against Mirandola that he nearly died. Perhaps what brought him back was some gentle cotechino treatment? Snag your Cotechino meat magic in our Dorman St. Meat Locker and ask for it at a favorite meat store near you.

January 30, 2014

Sausage Making in May: Meat School is in session!

Sausage Making 
Thursday, May 15, 6-8:30pm
Meaty snacks and libations will be served! 

The Smoking Goose team is dishing our house sausage recipes and helping participants make their own sausage from start to finish. Together we'll butcher, grind, spice, mix, stuff, and smoke old-school, handmade encased meat treats. Take home sausages we make during class!

Reservations required: $120 per person includes a hearty spread of snacks & drinks plus lots of sausage and a butcher's hat to take home

How to register: Call 317-638-MEAT (6328) to get on the list or give registration as a gift!

The fine print: $50 deposit per participant is due at registration. This nonrefundable & nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable & cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).

January 16, 2014

Meat School: Spring 2014

Whole Hog Butchering 
Thursday, March 13, 6-8:30pm 
Meaty snacks and libations will be served!

Get behind the butcher's table to help Smoking Goose owner and butcher Chris Eley go from nose to tail.
Together the class will break down a whole hog through traditional, seam butchery techniques, and participants can take home a prime selection of the pork cuts we'll be butchering that evening. Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with your porcine treats!

Reservations required: $150 per person includes a hearty spread of snacks & drinks plus lots of fresh pork and a butcher's hat to take home.

How to register: Call 317-638-MEAT (6328) to get on the list or give registration as a gift!

Whole Lamb Butchering 
Thursday, April 17, 6-8:30pm 
Just in time for Easter!

Work with Smoking Goose owner and butcher Chris Eley to carve a whole lamb by hand from nose to tail. Chris teaches the butcher's tricks for a perfect Easter lamb roast as well as the best ways to cut, tie, prepare, and carve each cut. 

After this hands-on class, participants can take home a prime selection of fresh lamb ideal for the upcoming holiday. Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with your Easter meat treats!

Reservations required: $150 per person includes a hearty spread of snacks & drinks plus lots of fresh lamb and a butcher's hat to take home

How to register: Call 317-638-MEAT (6328) to get on the list or give registration as a gift!

The fine print: $50 deposit per participant is due at registration. This nonrefundable & nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable & cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).