Meat School is in session this summer!

Whole Hog Butchering 

Thursday, June 12, 6-8:30pm 
Meaty snacks and libations will be served!

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

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 a hearty spread of snacks & drinks plus lots of fresh pork and a butcher's hat to take home.

Sausage Making 

Thursday, July 17, 6-8:30pm

Meaty snacks and libations will be served! 

The Smoking Goose team is dishing our house sausage recipes 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. 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 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).

Smoking Goose Apprenticeship Program: now accepting applications

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

Hands-on experience will develop responsibilities in:

• Curing of fresh meats
• Overhauling of cured meats
• Tying and hanging of dry cured whole muscles and fermented salumi
• Racking of dry cured whole muscles and fermented salumi 
• Monitoring fermentation and drying 
• Monitoring of long term aging 
• Rotating dry cured and fermented meats during the aging process 
• Maintaining fermentation and long term aging chambers and environments
• Packaging dry cured whole muscles and salumi
• HACCP monitoring 
• pH monitoring 
• Water activity monitoring 

Applicant Requirements:

• Food handling certification
• One year experience in butchering, meat fabrication or food service
• HACCP certification is a plus 

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.

Join the Goose Gang: now hiring!

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.

Packaging Position
UPDATE: Position has been filled.

Full Time (but part-time may be considered for the right candidate)

daytime hours & weekends off

This position includes slicing, portioning, packaging, and labeling of product. It 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 and training is provided.

Meat School: Summer Session 2014

Whole Hog Butchering 
Thursday, June 12, 6-8:30pm 
Meaty snacks and libations will be served!

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

Latest special release: Ciauscolo

In the medieval hilltop town of Macerata, not far from the center of Italy's east coast, the first cured meat treat of the season is Ciauscolo, a young, soft salame that's easy to smear deliciously over crusty bread. 

Smoking Goose's Ciauscolo revives the centuries-old tradition with hand-trimmed, pasture-raised pork blended with fennel seed, fennel pollen, crushed garlic, and a splash of the region's bright Verdicchio wine. Tied and hung by hand in our Aging Room for just three weeks, a soft slice is still rich and sweetly meaty over a delicate licorice finish.

For a hearty first course that celebrates this pristine porcine delight, spread a thick rub of Smoking Goose Ciauscolo over a slice still warm from the toaster then stain with deep purple Saba, central Italy's sweet-tart syrup of reduced wine must.

Ossabaw Culatello: limited release meatheart of a ham

Smoking Goose did a little time travel for our latest limited release. Indiana's interactive history park Conner Prairie 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 chefs of today) prize them for their highly marbled, ruby red meat. We're proud to make meat magic with such an incredible raw product.

Smoking Goose Ossabaw Culatello is a handcrafted meat treat made from the tender, whole, boneless muscle at the heart of the Ossabaw ham--it's been the butcher's prize for centuries.

After carefully trimming each Culatello by hand, Smoking Goose owner Chris Eley and his crew blended sea salt, black pepper, and mustard seeds with organic white wine. Each day for more than a month, they massaged the porky muscles under the wine and spices. Then laced and tied individually by hand, the Culatelli were ready to hang for over eight months.

The result is a silky, rich, and rosy ham that's easy to slice paper thin and melts in our mouths, highlighting the sweet swine and funky complexity of this meatheart of a ham.

Now Hiring!

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.

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

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. 

Slicing & Packaging Position

 Full Time (but part-time may be considered for the right candidate)

daytime hours & weekends off

This position includes slicing, portioning, packaging, and labeling of product. It 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 and training is provided.