Founded 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.
Josef’s Artisan MeatsJosef’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.CANANDAIGUA, 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
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
RJ Balson & SonSince 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.NEW YORK, NY