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!