Smoking Goose’s mortadella is a refined take on a classic Italian cold cut — think bologna for grownups. Made from premium pork and cubes of cured back fat, this silky, delicately spiced salame is seasoned with cinnamon, black peppercorns, coriander, and a touch of mace. It’s rich, aromatic, and savory with a luxurious mouthfeel, yet contains no nuts or pistachios—just pure, pork-forward flavor. Try it fried until the edges caramelize with eggs, layered on a pizza, or piled high on a sandwich for an indulgent twist on a deli favorite.
Founded in 2011 by chef-turned-butcher Chris Eley, Smoking Goose produces small-batch, handcrafted charcuterie in Indianapolis, Indiana. Partnering with regional family farms that raise animals humanely without antibiotics or growth hormones, Smoking Goose blends culinary artistry with old-world curing techniques. From smoked sausages to salumi like mortadella, their products reflect the integrity of their ingredients and the creativity of their craft.