Cooked Meats

Here’s the bacon so good it’s won national acclaim from The New York Times, Chicago Tribune and Cuisine Magazine and been named Gold Award Winner in the Specialty Food Association’s 2010 national competition.  You can actually see how lean Nueske’s Bacon is…and you’ll be amazed at how little it shrinks in your skillet. The taste of our bacon is unforgettable, too, because we smoke it over glowing Applewood embers to give it that rich, smoky Nueske’s flavor. Comes thick-sliced or thin-sliced in 1 lb. vacuum-sealed packages for your storage convenience.

Creamy chicken livers, Truffles, and Cèpes (Porcini) marinated in Sherry wine.

• All Natural: no artificial ingredients, minimally processed
• Fully Cooked
• Gluten-Free
• Pork-Free
• Keep refrigerated

Tracing its roots back to the Baltic region in the mid-1800s, this smoked and cured meat spread became wildly popular in Germany as a tea time snack. Thus, giving it the name Teawurst. The well marbled mix used by Schaller & Weber makes it incredibly smooth and extreme decadent, and our recipe adds a touch of paprika, which pairs with the spread’s smoky flavor for a distinct and delicious treat.

It’s ground incredibly fine, so it spreads easily on slices of French or rye bread. It’s great as a snack or makes an amazing appetizer to impress your guests.

Schaller & Weber Rippchen is cured in a salt brine then smoked, a centuries-old technique Ferdinand Schaller brought with him to New York City. By using this method to create his Kasseler Rippchen, he gave people a greater, more flavorful alternative to the everyday pork chop. Each cut is fully cooked and smoked for great taste right from the case and so it’s incredible easy to prepare.

Creamy chicken livers, Truffles and Cepes (Porcini) marinated in Sherry wine.

Give your meal a bit of Louisiana flair, wherever you are. Our unique mix of pork and beef is blended and spiced for a flavor that sizzles on the grill and straight through to each bite. The bright red color adds an extra touch of New Orleans style. The best part might be that Schaller & Weber Louisiana Hot Sausages are versatile way beyond po’ boy sandwiches. It’s the perfect link to serve with a Creole-inspired dish or any time you’re looking to add some extra spice to your plate.

Tasso (tah-so), also known as Cajun ham, is lean pieces of seasoned and smoked pork.Primarily used as a seasoning meat, tasso adds sensational flavor to pasta, sauces, rice dishes, soups, beans and casseroles. A small amount goes a long way in your cooking. Also makes a great club sandwich.

The smoked sausage is ubiquitous in Europe, and each region adds its own flavor and spices to make each sausage unique. It’s the same way with the Schaller & Weber Smoked Sausage. We use Ferdinand Schaller’s classic recipe, with all of its influences and heritage, to create the best smoked sausage available.The Schaller & Weber Smoked Sausages are a mix of pork and beef, slow smoked over a natural hardwood to create a timeless favorite of the European old world for the modern meat eater.

Thumann’s pastrami top round cap-off brings new flavor to our classic taste. We start with our moist pastrami, meticulously trim and bake them with a variety of flavorful spices.

Certified Gluten-Free – The Gluten Intolerance Group of North America, a non-profit organization who’s food processing inspection program verifies that food products meet the highest standards for Gluten-Free ingredients and safe processing environment.

 Feingold ® Program – The Feingold Association of the United States certifies qualified foods for inclusion on their Feingold food list for persons on sensitive diets.

Hours of smoking over smoldering embers of genuine Wisconsin Applewood give the tender meat of these birds a light pink color — and ultra-tender texture — that’ll make you forget the dry, stringy chicken you’ve experienced in the past.

Plump, whole chickens arrive fully cooked & ready to serve at room temperature or gently oven-warmed. Perfect for that important dinner or highlight of your buffet table. Low in salt… no added water.

For centuries German hunters and adventurers have set off with landjäger in their pockets. This smoked and cured meat traveled well and provided sustenance and energy when it was most needed. That’s how it got its name, the hunter’s meat. Today, landjäger still provides the perfect boost of energy for your outdoor adventure, which is why we call it the #survivalsnack. For those who want great taste and the comforts of home, the landjäger pairs perfectly with your charcuterie board.

Each pair conveniently fits in your pocket and supplies 13 grams of protein when your body wants it most. Given the history of Landjäger it’s clear to see why they are adventure fuel as old as adventure itself.

Available in 2-ounce retail pack and 10-ounce bulk packs.

Silva’s award winning Linguica is still made with the traditional Portuguese recipe that began the company in 1967. Using a blend of wine vinegar, various spices, and Silva€™s unique Hickory smoke processing has made this sausage one of our top sellers. Silva’s Linguica has a milder flavor and can be enjoyed in a variety of dishes, breakfast, lunch, or dinner.