From Neighborhood Shop to National Recognition SmokingGoose began in 2007 as a neighborhood butcher shop and fine food market opened by Indianapolis high school sweethearts Chris and Mollie Eley. The shop, originally named Goose after Mollie's childhood nickname, evolved into Smoking Goose in 2011 as the Eleys refined their craft around relationships with farmers and recipes developed behind the counter.
Handmade Approach All production happens in small batches in Indianapolis.
The operation features seam butchering by hand, cold and hot smoking over real wood—apple, cherry, mulberry, hickory, pecan, and spirit barrel staves—and fermented cultures without added compound nitrates. The range spans over 40 charcuterie varieties including salumi, sausages, and slow-cured and smoked meats made from pork, duck, elk, lamb, wagyu beef, rabbit, goose, and wild boar. Seasonings draw from foraged and organic herbs and spices.
Industry Recognition The approach has drawn attention from publications including Wall Street Journal, New York Times, Food & Wine, and Bon Appétit, as well as the James Beard Foundation and Good Foods Awards. New York Magazine's Grub Street called the operation "the meat expert rethinking one of the world's most ancient food traditions."
Why It Matters
For operators sourcing charcuterie, Smoking Goose demonstrates sustained demand for transparently sourced, hand-crafted cured meats made without synthetic additives—a market segment that continues to drive premiums on menus and retail shelves.
For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.
Written by FBM Publications Editors
