In the last three years The Smoking Goose Meatery has become the go to source for unique sausage and chartercurie in general in Indianapolis. I would even go so far as to say The Goose has created the demand. Prior to their opening the sale of platters of meat and cheeses in restaurants was rare. Probably because the supply of appropriate meat was scarce. A young fellow by the name of Chris Eley changed all that by taking old school skills and marrying them with more modern tastes. Now any restaurant, tavern or bar can become “fancy”. Further more he made connections with local farms so all of the animals are locally raised and nurtured with out chemicals. They only deal with local cheese makers that follow the same criteria as the farms that supply the meat.
The Market is just that a market. It is located at 2503 N. Delaware St. In an area formerly know as Dodge City. And it wasn’t called that because of any scenic western vista either. To commemorate their humble origins they offer a Dodge City Salami. A few years back the area went through a gentrification. Now all the homes have a definite Victorian flair. Some were rehabbed and more were removed and new homes added. As a part of that renewal a few houses were designed as retail spaces on the ground floor and living spaces on the upper floors. Hence the Market. All the smoking et al is done at The Meatery at 407 Dorman. Across the street from Flat 12 Brewery. Convenient, yes. They don’t open until 4 PM so it is not as convenient. But they do offer cry-o-vac portions of their products at a little better price point than the Market.
The joint on Delaware is small but they do offer sandwiches and their meat case is incredible. Downstairs, where they keep their stock they have 2 rooms each with picnic tables. One even has a mini bar good for a beer (bottle only) or a glass of wine. You can also have your group set at one and munch meat, cheese and drink vino.
Actually the reason I am writing this was because of an Easter ham. I pre ordered a sugar-cured ham and I picked it up Thursday. It was cured and then cold smoked with cherry wood for days and then hot smoked to finish. The origin of the pig and the technique are more typical of hams as they were in the “olden days. The taste is as light as Spring. The flavor is addictive. A combination of all the seasonings used in the curing process. Unified by a gentle smoke. A taste to be remembered. A taste our grandparents would be quite familiar with. Which is pretty cool.