I work for Smoking Goose, curing Indiana one pig at a time since 2011.

“The meat expert rethinking one of the world’s most ancient food traditions.”
~ New York Magazine’s Grub Street on what sets Smoking Goose apart.

handcrafting over 40 varieties of salumi, sausages, and smoked and cured meats in downtown Indianapolis, Indiana

and offering hundreds of cheeses, pickles, preserves, seafood varieties, and more…all carefully chosen to pair with our house-made charcuterie

get the scoop (and get hungry) at shop.smokinggoose.com