Josef’s Artisan Meats makes handcrafted sausages, charcuterie, and deli meats in the European tradition from its Canandaigua, New York facility. Founded in the 1960s as Hartmann’s Old World Sausage and acquired by Austrian-born Master Sausage Maker Josef Brunner and his wife, Elizabeth, in 2004, the company pairs small-batch methods with modern production equipment and distributes nationwide. Its everyday products earned extensive gold-medal recognition at the 2016 and 2019 IFFA competitions, including the Cup of Honor at both events.
Nello's Specialty MeatsFamily-owned Nello’s Specialty Meats grew from a one-car garage on the family farm, where it began butchering wild game in 1982, into a USDA-inspected facility rooted in European craft and Old World charcuterie traditions. Today, the company employs more than 25 people and processes meat for over 100 farmers throughout the Pennsylvania, New Jersey, and New York tri-state area.NAZARETH, PA
Boar's HeadFounded in the New York City area in 1905 after Frank Brunckhorst set out to make a better ham, Boar's Head is a five-generation family business producing premium deli meats and cheeses. Its makers emphasize time-honored preparation, including hand-trimming meats, applying spices by hand and working with Master Cheesemakers, while distributing more than 500 products nationwide. Production locations are Safe Quality Food (SQF)-certified and follow Global Food Safety Initiative requirements.
Hofmann Sausage CompanyBorn in Germany and raised in Syracuse, Hofmann Sausage Company has been a Syracuse-based sausage maker since the family incorporated it in 1879. Its German recipes and handcrafted methods remain central to a brand now enjoyed by customers across the country, with nationwide shipping extending its reach beyond the Eastern United States.SYRACUSE, NY
Salumeria BielleseDescendants of two men from Italy’s Piedmont province of Biella, Salumeria Biellese has made traditional-style sausages and salumi in New York since 1925. Its collection follows old-world recipes while drawing on long-standing relationships with farmers in the Tri-State area and beyond, and includes distinctive specialties such as Culatello and its own Prosciutto Biellese. The company received a Slow Food NYC award for authenticity, quality and sustainability.NEW YORK, NY