Smoking Goose’s pork jowl bacon, or guanciale, is the connoisseur’s bacon — richly marbled, deeply smoky, and packed with flavor. Whole pork jowls are dry-cured with salt, brown and cane sugar, maple syrup, cracked black peppercorns, and coriander, then slow-smoked over applewood to achieve their signature savory-sweet depth. The result is a bacon that’s intensely aromatic with a crisp bite and a lingering finish of spice and smoke. Perfect for a top-shelf JBLT, scattered over salads, or as a decadent garnish for mac and cheese, deviled eggs, or roasted vegetables. It’s also spectacular in traditional spaghetti carbonara.
Founded in 2011 in Indianapolis, Smoking Goose crafts small-batch, hand-cured meats with an emphasis on transparency, craftsmanship, and flavor. Founder Chris Eley, a former fine-dining chef, sources all pork from regional family farms where animals are pasture-raised without antibiotics or hormones. Each batch is cured and smoked in-house using traditional methods, showcasing the rich agricultural bounty of the Midwest and a dedication to honest, high-quality charcuterie.