Bacon Collection
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaSmoking Goose Meatery ships its famous bacon nationwide on Goldbelly! Set in the heart of Indianapolis, Smoking Goose continuously brings new world flavors to the old world craft of curing meat. Each batch of meat, salume, or sausage is slow cured and smoked with the best ingredients to create layers of flavor. This Bacon Collection has everything you need to set up the best brunch in town!
Sinde 2011, Smoking Goose Meatery has been continuously bringing New World flavors to the Old World craft of curing meat. Each batch of meat, salume, or sausage is slow cured and smoked with the best ingredients to create layers of flavor. Founded by Chris Eley in the heart of Indianapolis, Indiana, Smoking Goose Meatery uses rabbit, elk, and lamb instead of the usual pork or turkey, yielding unique flavor combinations like elk and blueberry salame or smoked duck, pear, and Port sausage. Eley was awarded the Good Food Award in 2015 and Smoking Goose won two national Good Food Awards in 2019.
This Bacon Collection serves 12-16 people and includes:
- Applewood Bacon (12 oz. sliced) – Pork Belly cured with Indiana maple syrup, cane sugar and sea salt. Smoked over apple and hickory wood
- Jowl Bacon (12 oz. sliced) – Pork jowl cured with Indiana maple syrup, sea salt and crusted with coriander and black peppercorn. Smoked over apple and hickory wood
- Bacon Bits (8 oz.) – Pork belly cured with Indiana maple syrup and brown sugar, then diced to bits
- Guanciale Lardons (8 oz. pre-cut) – Pork jowl cured under juniper, garlic, black peppercorns.
- Smoking Goose meats are cured or smoked then vacuum sealed and shipped with ice packs which may thaw partially or fully during transit (dry ice is used in warmer weather). They are fully cooked and arrive ready to serve
- Upon arrival, place bacon in the refrigerator. Bacon can be stored in the refrigerator for up to 45 days from the packed-on date marked
- To serve bacon later, place in the freezer immediately upon arrival. Allow meat to thaw in the refrigerator overnight before serving. We do not recommend freezing sausages or chorizo
