Papa Did It makes small-batch smoked and dry-cured meats in the USA, carrying old-world recipes from a family sausage-making tradition in southern Ukraine into American charcuterie. The family-owned business is shaped by its founder’s 15 years in the restaurant industry and focuses on bold, cross-cultural flavors, from Balkan-style suho meso to pork-free beef and turkey assortments. Its products are made under USDA supervision, with wholesale options designed for small stores that want to test products without large minimum orders.
USDA supervision
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AAMP Member
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Charlito's CocinaFounded by Charles “Charlito” Wekselbaum, Charlito’s Cocina grew from a 2010 experiment with 25 pounds of meat into a New York charcuterie maker shaped by its founder’s Cuban, Jewish, and American upbringing. The company preserves Southern European curing traditions while giving them a distinctly Queens-born identity, making small-batch salami with heritage-breed pork and transparent ingredient labels. Its Trufa Seca salami has appeared among Oprah’s Favorite Things and in The New York Times.LONG ISLAND CITY, NY
Weaver's of WellsvilleSince Jacob Weaver began cutting meat on his Northern York County farm in 1889, Weaver’s of Wellsville has grown into a fifth-generation, family-owned maker of smoked meats and a food distributor. The Wellsville company still smokes its meats over open fires fueled by locally sourced logs, carrying its old-fashioned bologna and other family recipes from a local butcher shop to customers nationwide. With 75 employees today, Weaver’s also offers private-label production and custom deer-meat processing.WELLSVILLE, PA
Godshall's Quality MeatsFounded in 1945 as a butcher shop behind the Godshall family home in Telford, Pennsylvania, Godshall’s Quality Meats now makes real-wood-smoked specialty meats, best known for its turkey and beef bacon. The company remains under third-generation family leadership while operating as an employee-owned business with more than 500 employee-owners. Its products reach family tables nationwide, backed by smokehouse traditions and a USDA-certified innovation center.SOUDERTON, PA
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