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NUESKE’S, CHICKEN BREAST, SMOKED
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.
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NUESKE’S, DUCK BREAST, SMOKED
Duck breasts are delicately rick in flavor, but steaky in texture. Nueske’s, adds character to the elegant entree by leisurely smoking plump, hand-selected duck breasts over glowing Applewood embers. The result is melt-in-your-mouth tenderness and a sweet-smoky flavor that is extremely satisfying. The breasts are fully cooked, ready to warm and serve. They’re low in salt, with no added water. Slice them very thinly and use them in salads, appetizers or try it as a sandwich with smoked baby swiss and mustard.
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NUESKE’S, APPLE SMOKED BACON ENDS AND PIECES
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.
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NUESKE’S, CHERRYWOOD SMOKED BACON
Our gourmet-quality Wild Cherrywood Smoked Bacon is made from a new, all-natural recipe that contains no artificial ingredients & delivers a robust flavor option for lovers of premium-quality smoked bacon. Super-lean and patiently smoked over glowing embers of fresh-cut Cherrywood logs, this delicious new bacon was honored as Best Food & Beverage Product of 2010 by the prestigious International Chefs Congress. Sliced thick to yield 16/20 slices per pound.
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CHEF PAUL PRUDHOMME, TASSO HAM
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.
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SCHALLER & WEBER, BEEF WIENERS, FROZEN
These all-beef weiners are made from selected cuts of beef. They contain no fillers or extenders, and are stuffed in a tender sheep casing (also made skinless).
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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, KASSELER RIPPSCHIN, FROZEN
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.
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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, 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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BONEWERKS, BRAISED BONELESS BEEF SHORT RIBS
Our short ribs are produced from fresh aged USDA Graded beef, hand-seasoned and oven-seared, infused with our Classic Veal Demi Glace and slow-braised for hours. Serve as is or use in multiple appetizer or tapas applications. 20 pieces per case, approx. 9-11 oz. each
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WIGWAM HAM SMOKED UNCOOKED
This is the ham that started it all. S. Wallace Edwards began producing the Wigwam Ham back in 1926, using tried and true traditional methods to create richly flavored country hams that are salt-cured and hickory-smoked. After 270+ days of aging, these wigwam country hams develop their signature intensity, loading each delectable bite with a full-bodied smoky flavor.A favorite choice for country ham lovers everywhere, our hams arrive bone-in, cooked and complete with instructions for storing and preparing.
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THUMANN’S, PAN ROASTED TURKEY BREAST
Thumann’s Golden Roasted Turkeys bring new flavor to our classic taste. We start with our moist turkey breasts, meticulously trim and bake them with a variety of flavorful spices. Golden roasted turkeys are available in 8 succulent flavors: Cajun, Lemon & Pepper, Mesquite, Honey & Molasses, Cracked Pepper & Paprika, Italian, Hickory and Rotisserie. Thumann’s oven-baked Golden Roasted turkeys are lower in salt, extremely lean and make a great alternative when you want to spice things up.
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 environement.
Feingold ® Program – The Feingold Association of the United States certifies qualified foods for inclusion on their Feingold food list for persons on sensitive diets. -
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.
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SCHALLER & WEBER, JAGDWURST
Ferdinand Schaller’s recipe for the classic German Bologna. Jagdwurst was known as the hunters’ bologna because it was easy to carry and easy to slice, making it great for meals far from the table. The Schaller & Weber Jagdwurst has a coarser grind than bologna or mortadella, which creates the marbled look when sliced. The gluten free recipe uses salt and just a touch of spices to create a great flavor for any sandwich.
