Smoking Goose offers an impressive selection of over 40 varieties of charcuterie, featuring meats like pork, duck, elk, lamb, Wagyu beef, rabbit, goose, wild boar, and more. Their dedication to quality is evident in their use of both cold and hot smoking techniques, employing real wood such as apple, cherry, mulberry, hickory, pecan, and even spirit barrel staves. Every piece of charcuterie is meticulously hand-butchered using seam butchery, then seasoned with foraged and organic herbs, spices, and unique fermenting cultures. Notably, Smoking Goose's products naturally develop a desirable bloom as they age, with no added compound nitrates.
Founded in 2007 by Indianapolis natives and high school sweethearts Chris and Mollie Eley, Goose the Market began as a neighborhood butcher shop and fine food market. Named after Mollie’s childhood nickname, Goose, the business quickly earned a reputation for quality, leading to the expansion of Smoking Goose in 2011. Their commitment to crafting new flavors from proteins and ingredients raised as nature intended has garnered recognition from prestigious outlets such as The Wall Street Journal, The New York Times, the Good Food Awards, the James Beard Foundation, Food & Wine, and Bon Appétit.
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