Since 1515, RJ Balson & Son has made traditional British-style sausages, carrying its family butcher’s recipes from Bridport, Dorset, into American production. Now in its 26th generation under Sara Sturges, the family business uses heritage pork and time-tested methods to bring its signature bangers to homes, pubs, and specialty shops across the United States.
Woman-Owned
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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
Parker's GBIFrom its Buffalo-area facility, Parker’s GBI makes traditional British food in the USA and ships a taste of home across the country. The company pairs its own pies, sausages and ready meals with British-made pantry and bakery goods sourced directly from selected UK suppliers. After changing hands to fellow Brits Emma and Michelle in 2024, Parker’s continues to use traditional recipes, Victorian pie presses and time-honoured methods to preserve the food traditions its customers miss.BUFFALO, NY
Landes Fresh MeatsSince 1946, Landes Fresh Meats has made bacon and sausage in the hands-on tradition started by founder Earl Landes, who built a smokehouse behind his home after customers asked for smoked meats. The Clayton, Ohio, company remains family-owned across four generations, combining that smokehouse heritage with modern technology and science. Its products now reach select retailers and foodservice locations across the United States and the Bahamas, while its recyclable bacon packaging uses 75% less plastic.CLAYTON, OH
Stachowski SausageFounded in 2009, family-run Stachowski Sausage makes Old World–style charcuterie and gourmet sausage in small batches for the Washington, D.C., area. Chef Jamie Stachowski, a Buffalo native and James Beard Chef, brings classic European technique and generations-old family recipes to a business he runs with his son and sister. The company is best known locally for its “Butcher Board” and was voted Best Sausage in DC by Washington City Paper.DISTRICT HEIGHTS, MD