Chris Eley helped begin the top-notch food scene in Indianapolis Indiana when he and his wife, Mollie, opened Goose the Market. What began as a retail butcher shop and neighborhood market has now turned into a nationally distributed charcuterie company that is widely regarded in shops large and small.

We chat about the process of making salami, his creative process in coming up with flavor profiles and of course about how COVID has affected them over the last two years.

https://www.smokinggoose.com/

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