Cooked Meats

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.

Here’s the honey-glazed sliced ham that was selected one of America’s Best by Ladies Home Journal magazine. Our spiral slicing technique cuts down to, and around, the bone for ham slices so uniform your guests will think someone in your family is an expert ham carver. When warmed, this bone-in ham gives off a sweet, honey-laden fragrance that perfectly complements the unforgettable flavor of moist & tender Applewood-smoked meat. Fully cooked, spiral sliced ham, ready to heat and serve. Not a water-added product.

Schaller & Weber Cheddar Brats are based on Ferdinand Schaller’s Smoked Sausage recipe and influenced by the Austrian Käsekrainer. Instead of Emmentaler, each link is packed with a Vermont Cheddar from Plymouth Artisan Cheese, the second oldest cheese company in the United States (founded in 1890 by Calvin Coolidge’s father.) It all comes together for a tasty dose of smoked flavor, pork filling, and smooth cheddar cheese. Cheddar brats are a summertime favorite and taste great right off the grill, but they’re also a delicious sausage to serve year round.

Our Cooked Hot Capicola is made from the same cut as “Coppa”, and is first brined in a flavorful, aromatic liquid for a few days. From there we proportionally dry-rub hot Calabrian Peppers on the outside of the muscle, and then encase the muscle in a net for cooking. The Capicola is slow-roasted to keep it supple and juicy. A popular, must-have deli meat for any delicatessen.

Sold by the piece weighing an average of 1.50-2.50 lbs per piece.

Our animals are never given antibiotics, no growth promotants or hormones, and always vegetarian-fed.

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.

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.

There’s nothing like patient smoking over glowing embers to enhance the flavor of juicy, delicate Chicken Breasts. These are smoked over slow-burning Wisconsin Applewood to impart our Nueske’s signature flavor€” sweet, smoky, utterly delicious. Extra plump, boneless and fully cooked, these 7 oz. beauties make great entrÃes… or slice and dice for marvelous salads, sandwiches, appetizers, and casseroles.  Serve at room temperature or gently heated.