Bourbon Barrel Aged Meat Treats

We've all heard of pigs in a blanket, but how about pigs in a barrel?

Chris Eley & the Smoking Goose gang packed four Ossabaw pork cuts tight in a seasoned Pappy Van Winkle bourbon barrel to cure, soaking up the nutty, smoky sweetness.

The porky treasures we've pulled from the barrel started at Conner Prairie, the nineteenth-century living history museum in Fishers, Indiana. Historic interpreters there raised the Ossabaw hogs just like the Hoosiers did two hundred years ago. Chris and his team seam butchered & trimmed the cuts by hand before selecting just four of those portions for the historic (and delicious) barrel aging. Wholesale customers can contact their rep to claim your portion of our Bourbon Barrel Aged Ossabaw while the public is invited to visit Goose the Market in Indianapolis where we'll slice your portion to order.

Barrel Aged Lonza: sleek boneless pork loin so tender and tasteful, we recommend slicing it paper thin for a bourbon-spiked bite

Barrel Aged Coppa: hand-trimmed whole muscle from the top of the Ossabaw's shoulder cured under sea salt, brown sugar, and spice inside the bourbon barrel; this well-marbled muscle makes for a rich slice that laces sweet fat with bourbon-infused lean

Barrel Aged Tesa: this is the cut that makes butter blush; Ossabaw bellies--the same cut as bacon--absorbed the caramel smokiness of the toasted barrel; slice it so the light can shine through then layer ribbons over crusty bread still warm from the coals

Barrel Aged Ham: we hand trimmed full hams down to the most prized muscle for an even richer nugget of pristine porcine swathed in bourbony goodness

 

 

Meat School 2013: classes open to the public at Smoking Goose

Meat School is in session:
forget the apple for teacher; this prof is into protein
Meat Master Chris Eley leads this delicious line up beginning in 2013!

Sausage Making
Thursday, January 24, 6-8:30pm
Meaty snacks and libations will be served!

Chris is dishing our house sausage recipes and helping participants make their own sausage from start (whole hog) to finish (applewood smoking). Work with Chris to butcher, grind, spice, mix, stuff and smoke old-school, handmade encased meat treats. Take home the sausage you make during class!

Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with the sausage you've prepared.

Reservations required:
$85 per person includes snacks & drinks, your own Smoking Goose butcher's hat, and ingredients & instruction for making your own sausage during the class to take home.

Call 317-638-MEAT (6328) to save your spot!
Or give the gift of meat: Gift Certificates available!

Whole Hog Butchering
Thursday, February 21, 6-8:30pm
Meaty snacks and libations will be served!

Observe the entire process as meat master Chris Eley goes from nose to tail, and take turns assisting him behind the butcher's table. Together the class will break down a whole hog through traditional, seam butchery techniques, and participants can take home a prime selection of the pork cuts we'll be butchering that evening.

Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with your porcine treats!

Reservations required:
$150 per person includes snacks & drinks plus lots of pork cuts and a butcher's hat to take home

Call 317-638-MEAT (6328) to save your spot!
Or give the gift of meat: Gift Certificates available!

New positions available at Smoking Goose

Smoking Goose is growing! If you would like to be a part of our team we would like to MEAT you…

Please apply in person at the Smoking Goose
407 North Dorman Street

Indianapolis IN 46202

between the hours of 8 am and 4 pm, Mondays-Fridays.

No phone calls, emails, or social media inquiries please.

Meat Locker Retail & Customer Service
Working behind the retail counter in our Dorman St. Meat Locker doesn't mean holding a butcher's knife but rather engaging in great conversations about our products while efficiently and accurately filling orders and managing the cash register. Each shift includes preparing samples, greeting guests, stocking, and learning about a quickly rotating selection of products.

Working shifts will be a combination of the following:
Thursday 3-8pm, Friday 1-8pm, Saturday 11am-6pm

Meat Cutter: seasonal and/or part time paid position
This position includes breaking down whole cuts using seam butchery techniques as well as portioning proteins for our various products. The position requires an eye for consistency and quality and includes some heavy lifting and the ability to work in a cold environment. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided. All government holidays off and normal working hours are conducive to personal life. 

Apprentice: full time, 18 months, paid position
Smoking Goose accepts up to three Apprentices to learn the skills of the meat trade during three six-month rotations working in each area of our production:

• butchering
• sausage-making
• packaging & monitoring fermentation

Applicants are not expected to have much experience in butchering or handcrafting charcuterie; however, applicants must have a serious, professional interest in the industry and be ready to commit to working the entire 18 month session. The position includes some heavy lifting and the ability to work in a cold environment. All government holidays off and normal working hours are conducive to personal life. 

Tale Tuesday: a duck by any other color

Chef Joseph Hewett's destination restaurant turns a short drive south of Indianapolis into a delicious trip through the Deep South. At The Indigo Duck, fried green tomatoes, she crab soup, and grits may find their way onto Chef Hewett's menu in contemporary preparations inspired by classic French technique.


The Indigo Duck recently whipped up
this sandwich-gone-wild with ribbons
of Smoking Goose pastrami & bacon.

With locally crafted art on the walls of their bright spot in Franklin, Indiana, on the square of the Johnson County Courthouse, Chef Hewett and his team seek out prized local producers who provide raw ingredients for their modern but lowcountry menu. Along with locally grown produce and local organic dairy products, Smoking Goose's Andouille, Pastrami, and Applewood Smoked Bacon are regulars on Indigo Duck plates. Since we only work with local, independent farmers who raise their animals naturally on pasture, Smoking Goose meat treats come from the same tradition as Chef Hewett's kitchen: fresh, local, sustainable, delicious.

New salame hauntingly delicious

There's a whisper in Indy's sleepy hollow...a new, deliciously festive salame from Smoking Goose is haunting taste buds near and far. With careful hand tying, this pork salame studded with clove, allspice, orange zest, and ginger dry cured for six weeks into a plump pumpkin shape.

 

To start, hand cut pork from Ossabaw hogs raised nineteenth-century-style at Conner Prairie outdoor living history museum marinated in Dominator Doppelbock, an award-winning special release from Indianapolis' Sun King Brewery. The brew's hints of molasses and gingerbread frame the fall spices that spiked the coarse mixture before hand tying into plump, tender pork stomachs.

 

Smoking Goose's extremely limited release of our Dominator Doppelbock Salame means a handful of lucky locations can claim these whole treats that average about three pounds each.

 

So move that horse, Ichabod! It's available by the slice at Goose the Market beginning Tuesday, Oct. 2.

Chefs & retailers should contact your Smoking Goose sales rep soon before they're all claimed or you'll have to...R.I.P.   Boo!

Cotechino: Warm & ready for fall this weekend!

Almost 500 years ago, the paesani of Mirandola in northern Italy were running out of food. Outside the walls of their tiny town, the Pope--of all people--was waging an attack. Even though popes then weren't supposed to lead their own armies, Julius II was fighting a nasty cold in the frigid January winter to direct his forces in their attack on a little town just north of Modena. He wanted Mirandola out of French control and under his Papal territory. The folks inside those crumbling walls just wanted something to eat.

As our grandmothers never fail to mention, they didn't have Tupperware back then. But the Mirandolese were good at using their resources. They got the idea to use pigs' forelegs and trotters as ready-made sausage casings. Stuffing the pigskins with pork that was seasoned with nutmeg and pepper prevented their last foodstuffs from spoiling and kept them well fed even after Pope Julius stormed through the walls and took control. Centuries later, the area got a reputation not for Julius' snotty winter attack but for those delicious, rich sausages.

Named for its pigskin casing (or cotene), cotechino are a favorite of even modern day Italians. When the weather starts to turn cool, diners warm up from the inside over a plate of tender, hot lentils that nestle thick slices of the sausage, still steaming from a long, slow poach. Each hamlet has their favorite side dish--lentils, mashed potatoes, even polenta--all delicious when seasoned with the reserved juices from the sliced cotechino.

Most of us aren't fearing the Pope's armies outside our doors but the first day of fall is Sept. 22 and the cool winds are starting to blow...that's all the excuse we need to tuck in to a hearty plate of our house-made cotechino.

After butchering a whole pig from Gunthorp Farms, Chris & the team at Smoking Goose stuffed the clean, smooth pork skin with a rich blend of ground pork, nutmeg, and a touch of black pepper. The fully cooked sausage just needs to be warmed through. Poach it whole in its casing while your lentils or mashed potatoes cook up. Cut the warm cotechino thick, remove the casing, and reserve the juices to drizzle over the the steaming slices.

Smoking Goose Cotechino are available this weekend in our Dorman Street Meat Locker, at Goose the Market, and at our farmers market booths at Traders Point Creamery, Broad Ripple, and Carmel.

Meat School: Sausage Making Sept. 27

Meat School is in session for a Sausage Making Class on Thursday, September 27, 6-8:30pm

Chris is dishing our house sausage recipes and helping participants make their own sausage from start to finish. Participants will work with Chris to butcher, grind, spice, mix, stuff and smoke old-school, handmade encased meat treats. Take home the sausage you make during class!

Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with  sausage the class has prepared.

Reservations and prepayment required: $85 per person includes wine and meaty snacks, your own Smoking Goose butcher's hat, and lotsa sausage to take home.

Call 317-638-MEAT (6328) to save your spot!

Tale Tuesday: a happy pig for the holy cow

What could make cupcakes better? Well, not much...especially when the cute little cakes come from the ovens at Holy Cow, Cupcakes! in Carmel, Indiana.

After Karen von Kamecke Sutton and her husband Sean started offering her festive cupcakes at a Carmel Farmers Market booth, the special orders and catering requests started rolling in. Thanks to their storefront location--now with an expended cafe for enjoying in-house coffees and their other pastries--the couple and their staff frost a rotating selection of tempting and inventive cupcakes six days a week.

But our favorite cupcake day has to be Saturday, because that's the day Holy Cow, Cupcakes! makes their Maple-Bacon Cupcake. The rich cake and maply frosting is crowned with our Applewood Smoked Bacon for a sweet-salty treat we crave. Folks can place special orders for a Maple-Bacon Cupcakes with Smoking Goose Bacon or stop by Karen's shop early on Saturdays since these sweet bacon bites always sell out.

Here comes the bride: Holy Cow, Cupcakes! wedding display.

And look for Smoking Goose Bacon in other tantalizing treats that are still on the drawing board from Holy Cow, Cupcakes. "The cupcake is just the jumping off point for us," Karen says. "We plan to do bacon scones, bacon cinnamon rolls, and maple frosting shooters with bacon." It's not just for breakfast anymore!

Tale Tuesday: Calm seas for Broad Ripple sailers

Between the rapids of life, the twists and turns of the daily grind and the turbulent white waters, there lies the Flatwater.

That's how the folks at Flatwater introduce their casual, relaxed tables along the lazy canal in Indianapolis' Broad Ripple. While guests could cozy up inside the twists and turns of the narrow pub, the view along their sweeping patio comes free with any order and includes a generous side of relaxation.

The comfort continues on Flatwater's menu including our Smoking Goose Pastrami sandwich and thick-cut, applewood-smoked pork chop. For a plate worthy of their ever-rotating beer taps, we always order the "Best Of The Wurst," a smorgasbord platter of cheeses and accoutrements paired with Smoking Goose meat treats like our smoked Duck, Pear, and Port Sausage, smoked Kitchen Sink Sausage, and Andouille.

Whip it good: Fuet is our latest release!

In Spain's Catalan region, a traditional long, slender pork salame took its name from the Catalan word for "whip." As Smoking Goose releases our version of the Catalan fuet, cracking the whip never sounded so delicious.

Smoking Goose owner Chris Eley and his team cured hand-trimmed pork shoulder and pork neck with the sweet, smoked paprika from El Ray de la Vera, a prized and complex spice protected under Spain's Denominacion de Orien Protegida. The svelt salumi hung for six weeks while the citric and floral paprika laced sweet pork against a background of gentle garlic and black pepper.

In the Spanish tradition, Smoking Goose's Fuet doesn't bring the heat, but each slice is far from mild. Sliced thinly for sandwiches or piled over warm toast drizzled with vibrant Spanish extra virgin olive oil, the mingling flavors of paprika-spiked pork bloom with earthy, bittersweet layers. In a small dice, our Fuet blends brilliantly into soups, salads, stuffing, and--as the Spaniards recommend--paella.

Look for our Fuet to arrive on menus soon at tempting locations including Balena, Ball & Biscuit, Bluebeard, Enoteca Emilia, Finch's Brasserie, Libertine, and Goose the Market.

Tale Tuesday: Prof. Oliver and his vines

In the '60s, a southern Indiana teacher started harvesting more grapes than his basement hobby winery could handle. With piles of prime fruit ready for juicing, he dreamed of opening his own small winery, but Hoosier legislation only allowed for big commercial production. So William Oliver went back to his day job...in the law department at Indiana University. With his legal prowess, this hobby vintner helped pass the Indiana Small Winery Act in 1971. The next year he opened Oliver Winery to the public.

Celebrating its 40th anniversary this year, the southern Indiana winery has grown from Prof. Oliver's basement into the impressive tasting room and winemaking facility nestled between landscaped gardens and wooded streams. With production exceeding 270,000 cases sent to 14 states, this family winery is now in the hands of the second generation. Prof. Oliver's son Bill and his wife Kathleen are planning to open a new downtown Bloomington location on the courthouse square later this fall.

Inside the tasting room, folks can collect some bites to nibble between sips whether bagging goods to go or taking advantage of the winery's beautiful grounds and gardens perfect for a picnic. Look for Smoking Goose's Capocollo, Stagberry, Delaware Fireball, and more now on the shelves at Oliver Winery.

Tale Tuesday: awesome ossabaw hams and "hams"

Today's Tuesday Tale brings some porky publicity to not one but four Smoking Goose partners and two new Smoking Goose meat treats. What ties all these tales together is a little tasty time travel.

ossabaw hogs
image by Conner Prairie

In collaboration with Conner Prairie—an interactive history park reenacting early nineteenth-century life on the Indiana prairies—Goose owner Chris Eley worked with livestock manager Kevyn Miller who raises Ossabaw pigs just as early Hoosier settlers did centuries ago. The breed’s history trots even further back than 1820s Indiana. These small pigs are descendants of wild boars in Spain, but farmers of yesterday and today prize them for their highly marbled, ruby red meat.

For the latest, limited release of awesome Ossabaw, Smoking Goose worked its meat magic on cuts from two different portions of this historic breed: hind-end hams and front-end shoulder "hams."

Chris & his team hand-rubbed the Ossabaw hams with sea salt, black pepper, and orange peel before they dry cured for six months. (Think of these kinda like an Indiana version of an Italian prosciutto or a Spanish jamon--sliced paper thin next to a piece of Indiana summer melon...hoosier heaven.) So far our Six Month Ossabaw Hams are available only at Black Sparrow in Lafayette and from small distributor in Illinois called EquusOaks Farms.

Smoking Goose's Paleta is inspired by the Spanish shoulder "ham" of the same name. These cuts got sea salt, black pepper, time, and love, just like the Ossabaw hams. But the Paleta is cut from the shoulder (rather than the hind end) of the Ossabaw and got even more time to hang. The combination of the incredibly well-marbled shoulders plus more than six months aging makes for a slice with potent porky goodness. (Sweet and rich and deliciously funky, it can take the spotlight next to simple sides like Spanish marcona almonds and aged sheep's milk cheeses.) Right now, the lucky folks with our Paleta on their menus include Ball and Biscuit in Indianapolis and The Legend in Irvington.

We're hiring! Retail & customer service staff AND meat packers

Smoking Goose is accepting applications for part-time positions staffing our public retail shop--the Dorman St. Meat Locker--and our local farmers market booths.

Our team is passionate about great food and good people. Sharing this passion means quickly learning about a wide selection of products, maintaining a great attitude, and effectively interacting with guests to provide exceptional front-line customer service.

Working behind the retail counter in our Dorman St. Meat Locker or at our farmers market booths doesn't mean holding a butcher's knife but rather engaging in great conversations about our products while efficiently and accurately filling orders and managing the cash register. Working shifts will be a combination of the following:

Dorman St. Meat Locker:
Thursday 3-7pm, Friday 1-8pm, Saturday 11am-6pm

Farmers Markets: Saturdays 7am-12pm
Possible additional hours may be requested


The Smoking Goose is also accepting applications for meat packing. This position includes portioning, packaging and labeling of products and requires attention to detail, an eye for consistency and quality, some heavy lifting, and the ability to work in a cold environment.  Experience is not required.  Training is provided.  All government holidays off and normal working hours are conducive to personal life. 

Applicants for either position should apply in person with Brittany at Smoking Goose: Monday--Friday, 8 am to 4 pm, 407 N. Dorman St. Indianapolis, IN 46202. No phone calls, emails, or social media inquiries please.

Tale Tuesday: Slow Pogue? No, Pogue's Run!

On the east side of Indianapolis, members of a local food coop believe no one can put dinner on the table all by himself. They say it takes a village to raise a child, but folks from the Indy Food Coop know it takes a village to raise a meal, too.

Over five years ago, volunteers of the coop began organizing a member-owned neighborhood grocery store. Their focus was on healthy, natural, local goods but also on the quickly developing "food desert" on the city's near east side. After two major grocery stores left the area, residents faced the tragic choice of traveling far for real food or sticking close to home for higher-priced but lower-nutrition foodstuffs. Thanks to thousands of volunteer hours, grants from near and far, and a driving hunger to keep Indy fed well, Pogue's Run Grocer opened its doors at the end of 2010.

Named for the waterway that runs through the neighborhood, Pogue's Run stocks its shelves and deli counter with affordable, fresh, healthy foods and locally produced goods. While anyone can shop those aisles, members enjoy everyday discounts plus bulk ordering opportunities and special pricing on Member Appreciation Days.

Now folks can take home Smoking Goose meat treats from Pogue's Run Grocer, too! Look for our Kitchen Sink Sausage, Jowl Bacon, Tasso and more. And because we're always hungry (especially when we're grocery shopping), look for Smoking Goose proteins on the ever-changing ready-to-eat sandwiches from Pogue's Run deli (hello City Ham!).

Stolen: our beloved smoking trailer

Attention all agents!

Our beloved smoking trailer was taken last night from the parking lot at 407 N Dorman St.

REWARD for info leading to the recovery: a whole pig roast for you and 50 of your closest friends.

Call 317-924-4944 with tips and thank you for helping to spread the word!

Description:
Black beauty with flavorful wear and tear
Barrel smoker with firebox and two smoke stacks
Colts license plate frame
License plate #TR488HQA Exp: 4/2013
VIN# 5JTAU1012BA031813
Removed from the parking lot at 407 N Dorman St

New Menu! Smoking Goose plates at Flat12 Bierwerks

The meaty menu of plates we're serving up at Flat12 Bierwerks taproom is always changing. Check out this week's edition!

available Thursdays & Fridays 4-7pm and Saturdays 12-5pm
No reservations.

Smoked Sausage, spicy pickled cabbage, mustard, bun
Porchetta sandwich, salsa verde
Chicken salad sandwich
Potato soup with bacon and corn

* Don't believe everything you read on the internet: Since Smoking Goose is committed to serving only the best ingredients, some of the above menu items may change, but only ever for the better, promise. 

Tale Tuesday: Boca bites Goose

There may be lots of bus boys who dream of being chefs, but former busy boy and current chef-owner of Cincinatti's Boca David Falk realizes that even after culinary school, world traveling, and kitchen stints under the likes of Charlie Trotter, his goals are pretty much the same as they were back in his bus boy days.

Much of his Boca's success is tied to anticipating customers' needs, going above and beyond to ensure guests' superlative experience, and making sure staff and customers alike are having fun. Falk knows whether you're filling the plates or carrying the empty ones back to the kitchen, "you're creating mutual life experiences," he says.

From the front of the house to the back of the kitchen, Falk plans an evening at Boca the way a bus boy might through a party. (Granted, a serious bus boy who has traveled and cooked all over Italy...and opened his own award winning restaurant group that continues to carefully, thoughtfully expand.) Cooks plate raucously flavored dishes in simple, artful arrangements. Staff are excited about service but professional. Bar tenders pour quirky but inspired bottles. Falk tends to hire folks who enjoy throwing a party more than attending one, and their collective talents--from bus boys to top chefs--help everyone around the table feel like the guest of honor at this festa.

Boca's newest addition to their line up of fete fare showcases the same commitment to a delicious party for the palate. Their antipasto platter features Smoking Goose Saucisson Rouge, Lardo, and Salame Piccante right now, but the party's never over since the platter's contents will constantly rotate.

Ossabaw Brasolara: historically delicious

We went back 200 years to source the ingredients for our latest meatastic release.

In collaboration with Connor Prairie—an interactive history park reenacting early nineteenth-century life on the Indiana prairies—Goose owner Chris Eley worked with livestock manager Kevyn Miller who raises Ossabaw pigs just as early Hoosier settlers did centuries ago. The breed’s history trots even further back than 1820s Indiana. These small pigs are descendants of wild boars in Spain, but farmers of yesterday and today prize them for their highly marbled, ruby red meat.

Back at Smoking Goose Chris and his team transformed six of these historically-raised hogs into our newest protein production: Ossabaw Brasolara. Along with a splash of crisp, organic Semillon and Sauvignon Blanc, the Smoking Goose team spiked ground Ossabaw pork shoulder with sea salt, black pepper, garlic and orange zest before cradling whole, hand-trimmed Ossabaw coppa inside natural beef casings. Curing and dry aging for over eight weeks creates an intense and sweet slice laced with citrus and old world spice.


The extremely limited production of our hand-tended Ossabaw Brasolara means a lucky few can catch the delicious culmination of two eras in Indiana’s food history. (Time travel by taste? At the Smoking Goose, it’s our favorite way to go.)

At the moment, our Ossabaw Brasolara is available exclusively at Goose the Market and (soon) at Balena.

Tale Tuesday: Meat Blossoms at Bloomingfoods

There's never been low hanging fruit for Bloomingfoods. This Bloomington, Indiana, market and deli is creeping up on the big 4-0, and through each of those four decades, this member-owned co-op continually trimmed and trained its offerings to become the budding community center still blossoming today.

With a small, local loan and the sweat equity of 150 volunteers, Bloomingfoods first began stocking its shelves with local, sustainable, artisanal foodstuffs in 1975. It wasn't all peaches to get the initial business up and running, and it hasn't been easy as pie to build Bloomingfoods into the three storefronts that serve southern Indiana communities today. But through the seasons, co-op members and patrons rallied around their delicious mission for "healthy, high quality, sustainable and environmentally sound products at a fair price."

That's why Smoking Goose meat treats are a natural, tasty fit for Bloomingfoods' cases. Since we always start with all-natural meat from local farmers who raise their animals with the same care that Bloomingfoods upholds in its own mission, our sausages and smoked meats fulfill this co-op's goals deliciously. Look for our Duck, Pear and Port Sausage, Andouille, Mexican Chorizo, Tasso and more.

So to celebrate not just the local, artisanal products on Bloomingfoods' shelves but also the people that have helped the co-op grow sustainably, this Saturday, July 14, is Mad Cad Day. It's a customer appreciation celebration when everyone who shops at any of the three Bloomingfoods locations this Saturday gets at least 5% off their purchases.

But wait, there's more! In honor of the occasion and the people, our own dear Josh will be at Bloomingfoods passing out complimentary samples of our mighty meat treats on the afternoon of Mad Cad Day, July 14. Congrats, Bloomingfoods, and may your future continue to bud!

New menu: Smoking Gooose plates in the Flat12 Taproom

The meaty menu of plates we're serving up at Flat12 Bierwerks taproom is always changing. Check out this week's edition with a special menu Friday to go with Flat12's tapping of their latest seasonal, Merk-uh! A Celebratory Beer.

available Thursdays & Fridays 4-7pm and Saturdays 12-5pm
No reservations.

Thursday 4-7pm & Saturday 12-5pm Menu
Sausage, Spicy Mustard, Kohlrabi Slaw, Hoagie - 9
Salame Cotto, Provolone, Fennel, Quince Marmalade, Bun - 9
Smothered Pork Chop - 12

Friday 4-7pm Menu
served from our mobile Smoke Stack on the Flat12 patio!
Smoked Dry Rubbed Ribs 10
Smothered Pork Chop 12
Barbecued Beef Shoulder 10
All Friday Menu dishes served with braised mustard greens and potato salad

Tale Tuesday: Jack the Ploughman

For over 30 years, Union Jack Pub in Indy's Broad Ripple neighborhood has been serving up pints that satisfy more than the thirst of their guests old and new. Union Jack is a pub not just by definition but also by tradition. Proprietors Brenda Rising-Moore and Tom Campbell take to heart the longstanding role of the pub as a place to replenish a thirsty gullet and the community spirit.

With a reputation for brilliant beers and a satisfying menu that blends British standards with American classics, Union Jack recently added a new item to their tempting menu. Pull up a pint next to their new Ploughman's Platter, an ever-changing selection of Smoking Goose meat treats. Put down your plough and stop in now for a platter loaded with Smoking Goose City Ham, Capocollo, and Salame Cotto.

Butchers & Brewers Tour & Dinner

Butchers & Brewers Tour & Dinner: Thursday, July 26th, 6:30pm
$65.00 per person  ***limited to 50 participants!
RSVP requried: 317-638-6328

Menu
Tour Snack
Head Cheese, Pickled Onions, Pickled Beets, Cornichons, Half Cycle IPA mustard

Dinner
Whole Roasted Duck, Peaches, Charred Peppers, Bacon
Morcilla Sausage with Onions and Apples
Sweet Corn, Paprika, Queso Fresco, Whipped Cream

Also includes: 2 tickets for pints, a Flat12 Pint Glass, a Smoking Goose butcher's hat, behind-the-scenes tour of Smoking Goose & Flat12 Bierwerks

Tale Tuesday: Meaty volumes in the Gourmet Library

“Shhh! No talking!” You’ll never hear that in New Jersey’s Gourmet Library. Their dedicated staff encourages conversation—and community—by bringing customers to the table.

good food & good conversation
inside the Gourmet Library

Amid the shelves chock full of handcrafted cheeses, charcuterie, and hard-to-find ingredients, manager Christina Fleming—a native Hoosier who worked at Capriole Farms before moving east—and her team host cheesemakers and winemakers, olive oil artisans and crafty barkeeps to share their plots (and their recipes) with Gourmet Library guests. Good food and good conversation: those are the volumes that fill Christina’s edible library.

At Smoking Goose, we believe a bite tastes better when we know where it comes from. Real meat has a tale, and we’re excited that our meat treats (and their tales) are available at Gourmet Library!

Now Christina’s customers can check out (wink, library joke) Smoking Goose bacon of all kinds—lamb, jowl, and applewood—plus smoked Duck,Pear, and Port Sausage and even cold-smoked Elk Terrine. With our pristine protein on the table, Gourmet Library patrons can dine happily ever after.

New Menu! Smoking Goose plates at Flat12 Bierwerks

The meaty menu of plates we're serving up at Flat12 Bierwerks taproom is always changing. Check out this week's edition!

available Thursdays & Fridays 4-7pm and Saturdays 12-5pm
No reservations.

Sweet Corn and Salsify Soup

Garlic Sausage, Spicy Mustard, Kohlrabi Slaw, Hoagie

Salame Cotto, Provolone, Fennel, Quince Marmalade, Ciabatta

Sasquatch: Smoked Pork Loin, Pulled Chicken, Duck Sausage, Fennel, Pickled Beets Crème fraiche

Smoking Goose Charcuterie and Ludwig Farms Fresh Mozzarella

* Don't believe everything you read on the internet: Since Smoking Goose is committed to serving only the best ingredients, some of the above menu items may change, but only ever for the better, promise. 

Tale Tuesday: a Goose in The Roost

Ed Sahm photo by atgeist

Ed Sahm never had to go far from home to find what he was looking for. After graduating from Cathedral High School in Indianapolis, he went just up the road to Purdue and majored in Restaurant & Hotel Management.

Back home again in Indy, he put his degree to the test and opened his first namesake restaurant, Sahm’s, in 1986. With a team that includes his mom, eight brothers and sisters, and even more in-laws, nephews, and nieces, Ed grew his first place into ten Sahm’s (Sahmses? Sahm’ses? Sahmi?) scattered around Indianapolis.

While The Roost at Sahm’s is now on Smoking Goose’s regularly delivery route, Ed and Smoking Goose owner Chris Eley have a connection that goes back before the first Goose or even The Roost. Chris’first kitchen gig was behind a stove at Sahm’s, and he still remembers those days as his initial inspiration to pursue a professional food career. He remembers Ed’s commitment to fresh products, local ingredients, and family and friends--the same priorities Chris sets for Goose today.

And now, years after Chris’ days at Sahm’s, he and the Smoking Goose team are making City Ham, Kitchen Sink Sausage, Chorizo, and Capocollo for Ed and The Roost’s menu of salads, soups, sandwiches. So many tempting offerings feature Smoking Goose meat treats, but we’ll pull up a chair extra quick for The Roost’s “Saucy Melt” with layers of our Chorizo and Capocollo along with red onion jam, hash browns, shredded Romaine, and cilantro chipotle sauce. Tempting, too, is The Roost’s take on a Cuban with our capocollo, dill pickle, Swiss, and mustard aioli. On a cool night, we’ll warm up with their Smokey Rooster Mac, a three cheese macaroni topped with bacon, City Ham, and Kitchen Sink Sausage.