Smoking Goose "Top 100 Butchery in USA"

Smoking Goose handcrafts over 40 varieties of slow cured and smoked meats, salumi, and fresh sausages. All Smoking Goose recipes begin on the farm. Working with farmers in Indiana and neighboring states who raise their animals as nature intended, Chris and the Smoking Goose gang seam butcher by hand and cure without compound nitrates. Producing this way takes more time, more effort, and more patience, but Chris' and Mollie's commitment to quality, flavor, and humane, sustainable sourcing continues to earn Smoking Goose praise including hat tips from Food & Wine, Bon Appetit, New York Times, James Beard Foundation, five national Good Food Awards, and more.