In 2007 high school sweethearts Chris and Mollie Eley opened a neighborhood butcher shop and specialty food market in their hometown of Indianapolis. Over the next few years, Chris began developing recipes behind the butcher counter, and in 2011, utilizing the many relationships they’d formed with farmers, they created Smoking Goose. 

Today they work with farmers in and near Indiana who practice humane and sustainable farming, and raise animals without gestation pens, antibiotics, or growth promotants. The meat they source is all pasture-based, 100% vegetarian fed, and humanely slaughtered. Chris and his team still seam butcher by hand, and they cure without compound nitrates. The results speak for themselves – they make some of the best slow cured and smoked meats available by combining inspired flavor profiles with traditional techniques.