Piller's Fine Foods

Employee size

2-10

Headquarters

Huntingdon Valley, PA

Five generations after master butcher Wilhelm Huber opened a small Waterloo shop in 1957, Piller’s Fine Foods remains rooted in the family recipes and European heritage that shaped it. Today, the proudly Canadian company employs more than 500 people in southwestern Ontario, where it continues to use traditional methods such as natural hardwood smoking and dry aging for family meals and shared occasions. Piller’s facilities are federally inspected and SQF Level 2 certified.

• 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
• Croghan Meat Market, IncSince 1888, Croghan Meat Market has made traditional cured and smoked meats in its Croghan, New York, processing plant and retail shop, best known for the Swiss-style ring sausage that became Croghan Bologna. The Campany family has carried the business through four generations, continuing to make its recipes from scratch at the same Main Street location while selling to customers across Northern New York and beyond. Its federally inspected plant combines that long local history with modern food-safety oversight.CROGHAN, NY
• 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
• 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.