Winter Limited Release: Cotechino Sausage with Nutmeg and Parmigiano Reggiano

During a cold winter almost 500 years ago, the folks in 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. Julius II was fighting a nasty cold in the frigid January winter to direct his forces in their attack on this little town. 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 containers. Stuffing the pigskins with richly seasoned ground pork 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 region has built a reputation not for Julius' snotty winter attack but for those delicious sausages. Named for its original pigskin casing (or cotene), Cotechino is a still favorite of modern day Italians. We like serving it the way they do: tender slices of the sausage nestled in a bed of hot lentils or mashed potatoes or polenta. Many Italians eat it with lentils on New Year's Eve. It's a delicious tradition meant to bring wealth in the new year.

Since Smoking Goose Cotechino--rich with nutmeg, grated parmigiano reggiano, and black peppercorns--is stuffed in natural casings and fully cooked, it's simple to heat and serve. Rest the whole, un-cut sausage in a little water or stock. Cover with a lid and warm over medium-low heat. Pull the hot sausage from the pan, cut thick, and drizzle any juices from the cutting board over the steaming slices.

Available after Christmas: ask for Smoking Goose Cotechino at your favorite counter, and tell 'em Julius II sentcha!

Meat School 2016: Classes at Smoking Goose

A new year of Meat School is in session!

This spring, participants can explore specific special interests in butchering and charcuterie. Those who attend each of the three Spring '16 classes get a FREE PASS to the Meat School Graduation Party and whole hog butchering workshop on April 21, 2016!

We Be Jamon: Whole Muscle Curing, Trussing, and Drying
Thursday, January 21, 6:00pm
If prosciutto, jamon, coppa, culatello, and the like are your jam, this class is for you. Learn the knife skills needed for shaping these whole muscles + recipes and proportions for spicing and curing. Trussing techniques + drying time and environments make this a start-to-finish dry curing class.

Reservations required: click here to register. $125 per person includes instruction, behind-the-scenes tour, private tasting, and lotsa meat treats to take home. Dress the part as we'll provide your butcher's uniform plus your very own Smoking Goose Butcher's Hat.


Just *Encased:* Salumi Formulation, Stuffing, Trussing, and Fermentation
Thursday, February 25, 6:00pm
Salame, salumi, salami: learn the entire process from grinding and seasoning to stuffing, tying, and fermenting. Get the inside scoop on working with fermenting cultures and aging environments. Experience how different types of protein (pork, lamb, elk, game) impact recipes, aging techniques, and flavor profiles.

Reservations required: click here to register. $125 per person includes instruction, behind-the-scenes tour, private tasting, and lotsa meat treats to take home. Dress the part as we'll provide your butcher's uniform plus your very own Smoking Goose Butcher's Hat.


Full-on Forcemeat: Start-to-Finish Sausage and Pates
Thursday, March 24, 6:00pm
Master the skills and recipe ratios for sausages and pates from classic to modern. From cutting, blending, and working with natural casings to pate formulations, pan linings, ingredient layering, and cooking, participants will leave class with the experience to prepare their own meat treats and riff on their own recipes.

Reservations required: click here to register. $125 per person includes instruction, behind-the-scenes tour, private tasting, and lotsa meat treats to take home. Dress the part as we'll provide your butcher's uniform plus your very own Smoking Goose Butcher's Hat.


Remember, attend each of these three Spring '16 classes get a FREE PASS to the Meat School Graduation Party and whole hog butchering workshop on April 21, 2016!

The fine print: $50 deposit per class and per participant is due at registration. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable and cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).

New Full Time Positions: now hiring! UPDATED 1.12.16

Cutting & Curing Assistant: UPDATE position has been filled
Full Time Position; however, part-time may be considered for the right candidate

Duties include knife work by hand using traditional seam butchery techniques (breaking down whole proteins into subprimals, trimming boneless subprimals, and cutting trim) as well as executing the daily responsibilities of curing, brining, and overhauling products. 

Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided.

How to Apply

All applicants are encouraged to apply in person Monday--Friday, 8am to 4pm, at Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs [at] smokinggoose.com 

No phone calls or social media inquiries please.

2015 Holiday Feature: Pecan-Smoked Heritage Ham

Berkshire hogs fed on apples,
walnuts, and acorns
raised on pasture at Cameron Farms

For a very hammy holiday, order our limited-release Pecan-Smoked Heritage Ham!

Since every Smoking Goose recipe begins on the farm, we're proud to begin this holiday special with Berkshire hogs raised on pasture and fed on apples, walnuts, acorns, and non-gmo grain at Cameron Farms in Lebanon, Indiana.

After hand-trimming these whole-muscle hams, we cured them under a dry rub spiked with fresh vanilla beans and allspice. To highlight this delicious pork and holiday spice, each ham smoked slow and low over sweet pecan wood.

Trees and halls aren't the only things that should get trimmed this time of year. Decorate your Pecan-Smoked Heritage Ham with the house-made Indiana Sorghum and Indiana Apple Cider Glaze we include with each ham.

Fully cooked and simple to heat and serve, these limited-edition hams are only available by ordering online here. Be sure to place your order asap as quantities are limited!

Whole Hog Butchering Class: Meat School December 2015

Whole Hog Butchering Class

Thursday, December 17, 6-8:30pm
Thursday, December 10, 6-8:30pm SOLD OUT
Meaty snacks and libations will be served!

Get behind the butcher's table as we go from nose to tail.

Together the class will break down a whole hog by hand through traditional, seam butchery techniques. Participants can take home a prime selection of the pork we'll be butchering that evening. Dress the part as we'll provide a your butcher's uniform including a Smoking Goose butcher's hat for you to take home along with your porcine treats!

Reservations required: click here to register$150 per person includes a hearty spread of snacks & drinks plus lots of fresh pork and a butcher's hat to take home.

The fine print: $50 deposit per participant is due at registration. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable and cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).

Now Hiring: Full Time, Shipping & Receiving

This full-time position includes communicating effectively with our Packaging Staff, Sales Staff, and preferred carriers to efficiently coordinate outgoing and incoming orders. Excellent attention to detail is required. The ability to consistently meet deadlines, work in a cold environment, and do some heavy lifting is needed. Previous experience is preferred but not required.

All applicants are encouraged to apply in person Monday--Friday, 8am to 4pm, at Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs [at] smokinggoose.com 

No phone calls or social media inquiries please.

Meat School: Sausage Making Class just in time for Thanksgiving

Sausage Making Class

Thursday, November 12, 6-8:30pm

Meaty snacks and libations will be served! 

The Smoking Goose team is dishing the butcher's secrets to sausage making and helping participants make their own sausage from start to finish. Together we'll butcher, grind, spice, mix, stuff, and smoke old-school, handmade encased meat treats. Dress the part as we'll provide your butcher's uniform, and take home sausages we make during class!

Reservations required: $120 per person includes a hearty spread of snacks & drinks plus lots of sausage and a butcher's hat to take home. Goose Guild Members get 15% OFF registration!

How to register: Click here to register yourself or give registration as a gift!

The fine print: $50 deposit per participant is due at registration. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable and cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328)

Whole Hog Butchering Class: Meat School at Smoking Goose

Whole Hog Butchering Class

Thursday, October 22, 6-8:30pm 
Meaty snacks and libations will be served!

Get behind the butcher's table as we go from nose to tail.

Together the class will break down a whole hog by hand through traditional, seam butchery techniques. Participants can take home a prime selection of the pork we'll be butchering that evening. Dress the part as we'll provide a your butcher's uniform including a Smoking Goose butcher's hat for you to take home along with your porcine treats!

Reservations required: click here to register$150 per person includes a hearty spread of snacks & drinks plus lots of fresh pork and a butcher's hat to take home.

The fine print: $50 deposit per participant is due at registration. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable and cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).

Meat School: start-to-finish Sausage Making Class

Sausage Making Class

Thursday, September 24, 6-8:30pm

Meaty snacks and libations will be served! 

The Smoking Goose team is dishing the butcher's secrets to sausage making and helping participants make their own sausage from start to finish. Together we'll butcher, grind, spice, mix, stuff, and smoke old-school, handmade encased meat treats. Dress the part as we'll provide your butcher's uniform, and take home sausages we make during class!

Reservations required: $120 per person includes a hearty spread of snacks & drinks plus lots of sausage and a butcher's hat to take home. Goose Guild Members get 15% OFF registration!

How to register: Click here to register yourself or give registration as a gift!

The fine print: $50 deposit per participant is due at registration. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable and cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328)

NEW positions as we grow: UPDATED 9.14.15

How to Apply

All applicants are encouraged to apply in person Monday--Friday, 8am to 4pm, at Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter and resume to jobs [at] smokinggoose.com 

No phone calls or social media inquiries please.

Curehouse Coordinator: Position has been filled

Full Time

Duties include managing all aspects of Smoking Goose's Aging Room including organization, monitoring progress, and product rotation. Excellent attention to detail and communication skills are required as the Curehouse Coordinator works closely with both the Production Team and Sales Team. 

Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided.

Packaging Assistant

Full Time

Duties includes portioning, packaging, and labeling of Smoking Goose products. Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting.  Experience is not required and training is provided.

Cutting & Curing Assistant
Full Time

Duties include knife work by hand using traditional seam butchery techniques (breaking down whole proteins into subprimals, trimming boneless subprimals, and cutting trim) as well as executing the daily responsibilities of curing, brining, and overhauling products. 

Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided.

Sanitation Position
Full Time

In addition to washing tools & equipment from our USDA-inspected smokehouse & production facility, this hourly position also includes facility upkeep and general cleaning/sanitation duties in office areas, restrooms, and retail space.

How to Apply

All applicants are encouraged to apply in person Monday--Friday, 8am to 4pm, at Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs [at] smokinggoose.com 

No phone calls or social media inquiries please.

Dorman St. Meat Locker: New Hours

We're growing! Thanks to your support, the demand for our meat treats is increasing on a massively meaty scale. As our production area expands and our wholesale partners increase, we're excited to announce that our Dorman St. Meat Locker will begin hosting massive, monthly Meat Sales!

While we're preparing for these monthly Meat Sale blowouts, our Dorman St. Meat Locker is closed to the public. Stay tuned for more details and save the date: see you Saturday, August 29!

Meat School: Whole Hog Butchering Class August 20

Whole Hog Butchering Class

Thursday, August 20, 6-8:30pm 
Meaty snacks and libations will be served!

Get behind the butcher's table as we go from nose to tail.

Together the class will break down a whole hog by hand through traditional, seam butchery techniques. Participants can take home a prime selection of the pork we'll be butchering that evening. Dress the part as we'll provide a your butcher's uniform including a Smoking Goose butcher's hat for you to take home along with your porcine treats!

Reservations required: click here to register$150 per person includes a hearty spread of snacks & drinks plus lots of fresh pork and a butcher's hat to take home.

The fine print: $50 deposit per participant is due at registration. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable and cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).

Superlative Swine: Employee of the Quarter is Luz!

From Luz's supervisor, Reziel:

From day one, she has been a solid part of Smoking Goose. Not only does Luz work hard, but she is always working smarter. She cares about the quality of work she represents and is usually the first to point out anything out of the ordinary. She is always pleasant to talk to and has so many great stories about Mexico. She is also always making everyone hungry with tales of her cooking. Luz has proven herself to be a great Goose!

Luz was voted Superlative Swine this quarter by Smoking Goose managers and gets to enjoy a generous Sun King Brewing gift card!

Meat School Summer Session: Sausage Making Class

Sausage Making Class

Thursday, July 23, 6-8:30pm

Meaty snacks and libations will be served! 

The Smoking Goose team is dishing the butcher's secrets to sausage making and helping participants make their own sausage from start to finish. Together we'll butcher, grind, spice, mix, stuff, and smoke old-school, handmade encased meat treats. Dress the part as we'll provide your butcher's uniform, and take home sausages we make during class!

Reservations required: $120 per person includes a hearty spread of snacks & drinks plus lots of sausage and a butcher's hat to take home. Goose Guild Members get 15% off registration!

How to register: Click here to register yourself or give registration as a gift!

The fine print: $50 deposit per participant is due at registration. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable and cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328)

Be a meat ambassador: NEW full & part position available UPDATED 7.15.15

How to Apply

All applicants are encouraged to apply in person 

Monday--Friday, 8am to 4pm, 

at Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs [at] smokinggoose.com 

No phone calls or social media inquiries please.

Retail & Guest Services UPDATE: position has been filled
Full Time

Smoking Goose seeks a meat ambassador to develop our retail storefront, the Dorman St. Meat Locker. Duties include organizing events and tastings, collaborating with local partners, leading in-house tours, and working closely with the Sales Team for promotions, holiday features, and more.

Other responsibilities include working weekly Meat Locker shifts and fulfilling online orders for shipping.

Working in our Dorman St. Meat Locker is kinda like hosting a meat party: greeting guests, preparing small plates and snacks to order, stocking and merchandising to make displays look enticing, and sharing the delicious details about Smoking Goose's salumi, sausages, and smoked meats. 

Working schedule includes office hours during weekdays plus Meat Locker  shifts:

Friday 11-8:30pm

Saturday 11:30am-8:30pm 

If you're a people person with a passion for great food and service, we would like to *meat* you!

Purchasing Position UPDATE: position has been filled

Full Time

General responsibilities include inventory management, procurement, sourcing, receiving, and storage of products and materials. Experience with inventory management systems and Microsoft Excel are a plus. 

Shipping Position UPDATE: position has been filled

Full Time

This position includes communicating effectively with our Packaging Staff, Sales Staff, and preferred carriers to efficiently coordinate outgoing and incoming orders. Excellent attention to detail is required. The ability to consistently meet deadlines, work in a cold environment, and do some heavy lifting is needed. Previous experience is preferred but not required.

Sausage & Salumi Assistant UPDATE: position has been filled

full time (however part-time may be considered for the right candidate)

Duties include portioning & cutting proteins, mixing spice blends, stuffing sausage casings, managing the smoker, tying and hanging cured meats, tending products in the Smoking Goose Aging Room, and more. 

Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided. 

Cutting & Curing Assistant
Full Time (however part-time may be considered for the right candidate)

Duties include knife work by hand using traditional seam butchery techniques (breaking down whole proteins into subprimals, trimming boneless subprimals, and cutting trim) as well as executing the daily responsibilities of curing, brining, and overhauling products. 

Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided.

Production Supervisor UPDATE: position has been filled
Full Time

General Responsibilities
• Make Smoking Goose products according to company specifications, formulas, and training
• Manage the Fermentation Chamber and Aging Chamber
• Monitor and manage inventory + control trim and loss of product
• Train associates on proper cutting, slicing, packaging, labeling, and picking of product 
• Uphold food safety and quality assurance programs
• Serve “On Call” smoker shifts: typically one week in every eight weeks 

Supervisor Responsibilities
• Supervising a staff of 3-6 associates including communicating daily tasks
• Ensure products are of the highest quality and find outlet if standards are not met
• Oversee and execute all aspects of Ready-To-Eat production and shipping
• Lead by example in uniform, personal hygiene, attitude, and work ethic 

How to Apply

All applicants are encouraged to apply in person 

Monday--Friday, 8am to 4pm, 

at Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs [at] smokinggoose.com 

No phone calls or social media inquiries please.

Meat School: Whole Hog Butchering Class & Sausage Making Class

Whole Hog Butchering: gift certificates available for Father's Day!

Thursday, June 25, 6-8:30pm 
Meaty snacks and libations will be served!

Get behind the butcher's table as we go from nose to tail.

Together the class will break down a whole hog by hand through traditional, seam butchery techniques. Participants can take home a prime selection of the pork we'll be butchering that evening. Dress the part as we'll provide a your butcher's uniform including a Smoking Goose butcher's hat for you to take home along with your porcine treats!

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

How to register: Call 317-638-MEAT (6328) to get on the list or give registration as a gift!

The fine print: $50 deposit per participant is due at registration. This nonrefundable & nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable & cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).

Sausage Making Class: gift certificates available for Father's Day!

Thursday, July 23, 6-8:30pm

Meaty snacks and libations will be served! 

The Smoking Goose team is dishing the butcher's secrets to sausage making and helping participants make their own sausage from start to finish. Together we'll butcher, grind, spice, mix, stuff, and smoke old-school, handmade encased meat treats. Dress the part as we'll provide your butcher's uniform, and take home sausages we make during class!

Reservations required: $120 per person includes a hearty spread of snacks & drinks plus lots of sausage and a butcher's hat to take home

How to register: Call 317-638-MEAT (6328) to get on the lidst or give registration as a gift!

The fine print: $50 deposit per participant is due at registration. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable and cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328)

feed your mamma: all inclusive breakfast package for Mother's Day!

Treat your mamma to Goose goods!

Local coffee + all the ingredients and step-by-step recipe for breakfast casserole including local eggs + our breakfast sausage: feeds 2-4, $27.50 each

Each gift-wrapped "Mamma's Breakfast in Bed Package" includes:
- Amelia's Brioche
- six local farm-raised eggs from Jerry Lambright
- Schnabeltier swiss cheese
- Smoking Goose Breakfast Sausage
- spice packet
- Liberation Roasting Coffee
- pint milk
- step by step recipe

Available first come, first served this Mother's Day weekend in our Dorman St. Meat Locker: 407 N. Dorman St. Indianapolis Indiana 46202
Thursday 4-7pm
Friday 12-8pm
Saturday 12- 8pm

New Full Time Positions: here we grow again!

How to Apply

All applicants are encouraged to apply in person 

Monday--Friday, 8am to 4pm, 

at Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com 

No phone calls or social media inquiries please.

Shipping Position 
Full Time

This position includes communicating effectively with our Packaging Staff, Sales Staff, and preferred carriers to efficiently coordinate outgoing and incoming orders. Excellent attention to detail is required. The ability to consistently meet deadlines, work in a cold environment, and do some heavy lifting is needed. Previous experience is preferred but not required.

Production Supervisor
Full Time

General Responsibilities
• Make Smoking Goose products according to company specifications, formulas, and training
• Manage the Fermentation Chamber and Aging Chamber
• Monitor and manage inventory + control trim and loss of product
• Train associates on proper cutting, slicing, packaging, labeling, and picking of product 
• Uphold food safety and quality assurance programs
• Serve “On Call” smoker shifts: typically one week in every eight weeks 

Supervisor Responsibilities
• Supervising a staff of 3-6 associates including communicating daily tasks
• Ensure products are of the highest quality and find outlet if standards are not met
• Oversee and execute all aspects of Ready-To-Eat production and shipping
• Lead by example in uniform, personal hygiene, attitude, and work ethic 

How to Apply

All applicants are encouraged to apply in person 

Monday--Friday, 8am to 4pm, 

at Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com 

No phone calls or social media inquiries please.

Sausage Making Class: Meat School in May

Sausage Making Class 

Thursday, May 14, 6-8:30pm

Meaty snacks and libations will be served! 

The Smoking Goose team is dishing the butcher's secrets to sausage making and helping participants make their own sausage from start to finish. Together we'll butcher, grind, spice, mix, stuff, and smoke old-school, handmade encased meat treats. Dress the part as we'll provide your butcher's uniform, and take home sausages we make during class!

Reservations required: $120 per person includes a hearty spread of snacks & drinks plus lots of sausage and a butcher's hat to take home

How to register: Call 317-638-MEAT (6328) to get on the lidst or give registration as a gift!

The fine print: $50 deposit per participant is due at registration. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable and cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328)

Meat School classes at Smoking Goose: April 2015

Whole Hog Butchering 

Thursday, April 9, 6-8:30pm SOLD OUT
Thursday, April 16, 6-8:30pm
Reservations required: 317-638-MEAT (6328)

Meaty snacks and libations will be served!

Get behind the butcher's table as we go from nose to tail.

Together the class will break down a whole hog by hand through traditional, seam butchery techniques. Participants can take home a prime selection of the pork we'll be butchering that evening. Dress the part as we'll provide a your butcher's uniform including a Smoking Goose butcher's hat for you to take home along with your porcine treats!

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

How to register: Call 317-638-MEAT (6328) to get on the list or give registration as a gift!

The fine print: $50 deposit per participant is due at registration. This nonrefundable & nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable & cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).

New year brings big opportunities: now hiring! UPDATED 4.7.15

How to Apply

All applicants are encouraged to apply in person 

Monday--Friday, 8am to 4pm, 

at Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com 

No phone calls or social media inquiries please.

Production Supervisor
Full Time

General Responsibilities
• Make Smoking Goose products according to company specifications, formulas, and training
• Manage the Fermentation Chamber and Aging Chamber
• Monitor and manage inventory + control trim and loss of product
• Train associates on proper cutting, slicing, packaging, labeling, and picking of product 
• Uphold food safety and quality assurance programs
• Serve “On Call” smoker shifts: typically one week in every eight weeks 

Supervisor Responsibilities
• Supervising a staff of 3-6 associates including communicating daily tasks
• Ensure products are of the highest quality and find outlet if standards are not met
• Oversee and execute all aspects of Ready-To-Eat production and shipping
• Lead by example in uniform, personal hygiene, attitude, and work ethic 

Cutting & Curing Assistant:
UPDATE position has been filled
Full Time (however part-time may be considered for the right candidate)

Duties include knife work by hand using traditional seam butchery techniques (breaking down whole proteins into subprimals, trimming boneless subprimals, and cutting trim) as well as executing the daily responsibilities of curing, brining, and overhauling products. 

Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided.

Salumi Apprenticeship Program:
UPDATE position has been filled

six months commitment with an optional three month butchering extension
$1,200/month compensation

Learn more about Smoking Goose's apprenticeship program and application requirements

How to Apply
All applicants are encouraged to apply in person 

Monday--Friday, 8am to 4pm, 

at Smoking Goose: 407 N. Dorman St. Indianapolis IN 46202

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com 

No phone calls or social media inquiries please.