Since 1954, Parma Sausage has made Italian meats in Pittsburgh, pairing old-world flavor with small-batch production and an 18-day aging process. The business has moved through four generations while continuing to sell its meats through a Pittsburgh retail storefront and wholesale operation. Its seasonal hardwood-smoked hams are a longstanding holiday tradition, available around Thanksgiving, Christmas, and Easter.
Uncle Charley'sFounded in 1989 by Charley Armitage and his wife, Uncle Charley’s makes fresh pork sausage, beginning with the premium Italian sausage Charley developed for Western Pennsylvania. The Vandergrift company builds its signature flavor around premium pork and Charley’s seasoning expertise, and has grown from local independent stores into a familiar brand across Western Pennsylvania and the Cleveland market. Its line now includes griller sausages, breakfast products, meatballs, and heat-and-eat meals while retaining the original focus on fresh ingredients and natural casings.VANDERGRIFT, PA
Seltzer's Smokehouse MeatsSince Harvey Seltzer developed his spice blend in 1902, Seltzer’s Smokehouse Meats has made Lebanon Bologna and other all-beef smoked meats in Palmyra, Pennsylvania. Now fourth-generation owned, the family still uses tall wooden smokehouses and hand-tended fires for its signature three-day natural hardwood smoking process, without fillers or artificial smoke. Seltzer’s was the country’s first federally inspected Lebanon Bologna company and remains one of the oldest continually USDA-inspected operations in the United States.PALMYRA, PA
Camellia MeatsSince a Polish immigrant opened its first butcher shop in Buffalo in 1935, Camellia Meats has manufactured and distributed meat under Cichocki family ownership. Now four generations strong, the company makes its traditional Polish sausage and hams at its Buffalo facility, using natural hickory smoke in a USDA federally inspected plant. Camellia also sells directly through two Buffalo retail locations and distributes its products wholesale across Western New York.BUFFALO, NY
Niagara Food SpecialtiesBorn from the homemade prosciutto Mario Pingue Sr. began sharing with guests at his Niagara Falls restaurant in 1975, Niagara Food Specialties now handcrafts traditional Italian-inspired salumi and custom-cut meats. Brothers Mario Jr. and Fernando Pingue oversee the production facility, where Pingue Prosciutto is cured with sea salt and air-dried for at least 18 months. The company sources pork from southern Ontario farms using third-party humane-treatment standards and also offers certified organic pork options.