Indianapolis natives and high school sweethearts Chris and Mollie Eley built relationships with farmers and fine tuned recipes behind the counter of their local butcher shop that grew in 2007 into Smoking Goose, a USDA-inspected wholesale meatery and smokehouse. Partnering with small family farms in Indiana and neighboring states who raise their animals as nature intended, seam butchering by hand, and curing without compound nitrates takes more skill, time, and patience. But Chris and Mollie know there’s no shortcut to the flavor and quality that has earned their meat treats nods from Food & Wine, New York Times, Bon Appetit, and even the national Good Food Award. Over 40 varieties of slow cured and smoked meats, salumi, and sausages are distributed coast to coast from Smoking Goose’s downtown Indy meatery. One day each month, Smoking Goose is open to the public for Massive Meat Sales.
Check out smokinggoose.com for upcoming dates to stock up at wholesale pricing. #keepindyindie
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