June 21, 2021

Amy Cavanaugh

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Salumi with a Midwestern Pedigree

A Q&A with Chris Eley of Smoking Goose Meatery

Browsing the charcuterie at Indianapolis's Smoking Goose Meatery, you'll see how Chris and Mollie Eley evoke Indiana and the greater Midwest. You'll see spruce tips in the bresaola, local mead in the stagberry salame, and local maple sugar in the bacon rub. We caught up with Chris to talk about what he's done at the Meatery since he opened it as a sequel to his popular Goose the Market in 2011.

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