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Smoking Goose


About Smoking Goose

The only USDA facility with a dry-cure fermented program in the region, the Smoking Goose offers fantastic salumi, bacon and other meat. All of it comes from small regional farms raising hormone-and-antibiotic-free animals in healthy, free-range environments. Along with hogs, they also butcher ducks and chickens. Time-consuming offerings like elk, blueberry and mead salumi are what make the Smoking Goose truly unique. Although originally envisioned as a small-scale production house for Goose the Market, the Smoking Goose just keeps growing. They hope to expand the dry-cure meat side of the business, as there is a high demand for it.

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Smoking Goose Meatery, run by the no-nonsense Chris Eley, ships out a couple thousand pounds of bacon a week, but specializes in dry-cure fermented meats.