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BAVARIAN SWEET STYLE MUSTARD, SCHALLER & WEBER
There aren’t many things that can’t be topped with a Bavarian Mustard. For centuries, its sweet and slightly spicy profile has been the condiment of choice when serving traditional Bavarian meals, topping weisswurst and dipping pretzels.
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SCHALLER & WEBER, ANDOUILLE, FROZEN, 5-1 10#
One bite of Schaller & Weber Andouille and it’s easy to understand how classic German sausages evolved into this regional favorite. Sausages are an extension of where they are made, so in our andouille the smoky flavor takes a backseat to a spicy, creole zing. The flavor profile makes andouille sausage a versatile link, usable in nearly any American-style dinner. The mix of pork, pepper, garlic and an extra hit of hot pepper gives it great flavor right off the grill. Sliced, the andouille can punch up a pasta dish and lets the creole influence come through.
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SCHALLER & WEBER, BAVARIAN SWEET & SPICY MUSTARD
There aren’t many things that can’t be topped with a Bavarian Mustard. For centuries, its sweet and slightly spicy profile has been the condiment of choice when serving traditional Bavarian meals, topping weisswurst and dipping pretzels. You’ll find that same versatility in Schaller & Weber’s all-natural Bavarian Sweet & Spicy Mustard. Our recipe doesn’t just pair well with our products, it’s ready to become your go to mustard for every dish.
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SCHALLER & WEBER, BLACK FOREST HAM
Our natural shape Black Forest Ham is made with the recipe Ferdinand Schaller used when he introduced the style to America, but the uncommon shape also has a delicious impact on the finished product. With more surface area on this ham, there is more exposure to smoke during the smoking process, giving the ham a darker color. The smaller size also allows the smoked flavor to penetrate deeper into the meat so the flavors become much more intense. Finally, the shape alone is sure to make Schaller & Weber Natural Shape Black Forest Ham stand out at any deli counter.
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SCHALLER & WEBER, BOCKWURST, FROZEN
A time-honored Bavarian Specialty usually served in Munich at the time of Oktoberfest and as a morning meal. Made from a very fine grind of pork and veal and flavored with parsley, Bockwurst is a very mildly spiced sausage with a subtle yet distinct flavor. Traditionally it is paired with a sweet Bavarian Mustard and A Bayern bier. Our Bockwurst has won Medals of Honor awarded at International Exhibitions in Holland, Austria, and Germany.
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SCHALLER & WEBER, BRATWURST, FROZEN
This delicately-seasoned pork sausage is one of the most popular types of sausages in Germany. It is perfect as an appetizer, ideal for breakfast, or as an entree at a casual weekend brunch.
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SCHALLER & WEBER, CHICKEN & BASIL SAUSAGE, 12 LB.
Combining the Schaller & Weber recipe for a perfect smoked sausage with the contemporary twist of chicken was just the beginning for our Smoked Chicken Sausage with Basil, Herbs and Cracked Pepper. Our master charcuteriers have fined tuned this recipe to please sausage purists and the most modern eater. The herbaceousness comes through to create a brighter flavor, balancing the underlying smoked sausage heartiness. The unique profile creates a lower-fat sausage that is ideal for warm weather grilling and great flavor all year-round.
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SCHALLER & WEBER, CHICKEN APPLE BREAKFAST SAUSAGE, 10 LB.
Combining the Schaller & Weber recipe for a perfect smoked sausage with the contemporary twist of chicken was just the beginning for our Smoked Chicken Sausage with Basil, Herbs and Cracked Pepper. Our master charcuteriers have fined tuned this recipe to please sausage purists and the most modern eater. The herbaceousness comes through to create a brighter flavor, balancing the underlying smoked sausage heartiness. The unique profile creates a lower-fat sausage that is ideal for warm weather grilling and great flavor all year-round.
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SCHALLER & WEBER, CHICKEN LIVER PATE
The Schaller & Weber Chicken Liver Pâté shifts away from the traditional pork-liver style without sacrificing anything but the calories. This all-poultry, new-world style infuses a hint of sea salt and Armagnac into the creamy, full-bodied texture. The flavors and our all-natural recipe make the Chicken Liver pâté one you can serve any time and one that’s sure to impress the most seasoned pâté enthusiast.
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SCHALLER & WEBER, COCKTAIL FRANKS, 4/2.5 LB.
Just like traditional Schaller & Weber Franks, Cocktail Franks are packed with the perfect blend of pork and spices before being finished with our distinctive smokiness. The smaller size is ideal for hors d’oeuvres at any party, catering event or even a quick snack.
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SCHALLER & WEBER, DOUBLE SMOKED BACON, FROZEN
Celebrated by New York’s best chefs and epicureans alike, our double-smoked bacon is the stuff of legend. Since 1937, the recipe for our dry-cured double smoked pork bellies has remained untouched.
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SCHALLER & WEBER, DUESSELDORF HORSERADISH MUSTARD 1 GAL
Traditional Düsseldorf German mustard takes its bright and creamy consistency from the addition of horseradish, and is then finished with husk flecks for its distinctive speckled brown color. As versatile as any of our mustards, it goes great on charcuterie and anything you are bold enough to spread it on.
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SCHALLER & WEBER, DUESSELDORF HORSERADISH MUSTARD 9 OZ
Traditional Düsseldorf German mustard takes its bright and creamy consistency from the addition of horseradish, and is then finished with husk flecks for its distinctive speckled brown color. As versatile as any of our mustards, it goes great on charcuterie and anything you are bold enough to spread it on.
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SCHALLER & WEBER, FRESH BRATWURST, FROZEN, 10 LB.
Few things can compare with the delicious contrast that comes from a freshly ground, freshly packed bratwurst. The bright flavors of the freshly ground pork expand when cooked to create a full spectrum of taste. Because these sausages are uncooked, we unfortunately cannot ship them. But next time you’re in New York, we invite you to pick some up at our Yorkville store.
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SCHALLER & WEBER, GELBWURST
Gelbwurst originated in the Black Forest region of Bavaria. This original sausage was easily identifiable by its pale yellow rind and was made of a pork and veal mix and spiced with nutmeg, white pepper and ginger. Our recipe loses the rind but maintains the gluten-free, low-fat style with no artificial colors or fillers. It’s a great cold cut alternative for those with a restrictive diet or health-conscious eaters.
