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 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. With source codes on each package, all Smoking Goose recipes begin on the farm. Working with farmers in Indiana and neighboring states who raise their animals as nature intended, Chris and the Smoking Goose gang still seam butcher by hand and cure without compound nitrates. Producing this way takes more time, more effort, and more patience, but Chris' and Mollie's unwavering commitment to quality, flavor, and farm partners has earned Smoking Goose nods from Food & Wine, Bon Appetit, New York Times, and even the national Good Food Awards.  "The love of producing high quality, flavorful and unique charcuterie at Smoking Goose comes to us as a result of respecting the work that goes into raising the animals, honoring the animal’s life and making something that we can all be proud of. We enjoy working with the small farms to not only create a home for their animals but also to support them in efforts they make to raise healthy animals. We use regional inspiration in our flavor profiles and our smoking styles. We evaluate every ingredient in the process to make sure it meets clean labeling and that it truly serves a purpose. We love what we do and our goal is to make Indiana and the producers proud.” – Chris Eley (Founder/Owner of Smoking Goose Meatery)