The Flying Meatballs makes ready-to-heat artisanal meatballs in sauce, including a signature classic blend of beef, veal, and pork alongside its oversized five-ounce beef-and-pork version. Led by Chef Natale, a second-generation American chef raised in his family's New Jersey Italian restaurant and shaped by culinary training in Italy, the Easton, Pennsylvania company brings Calabria- and Salerno-rooted cooking traditions to convenient family meals. Its products emphasize minimally processed, all-natural ingredients and are made in the USA.
Soul Brothers Meats LLCBorn from a friendship between two Lansdale Catholic classmates and a shared love of a dubbed kung-fu movie, Soul Brothers Meats makes sausage and charcuterie in North Wales, Pennsylvania. Bob and Karl Zimmerman and Doug Perry started the business in 2003 after learning the craft through annual Italian sausage-making sessions, and it has grown from a friends-and-family project into a certified, inspected operation serving the public and wholesale customers. The company uses locally sourced beef, chicken, and pork alongside recipes and techniques shaped by the North Penn community.311612NORTH WALES, PA
Devault FoodsRooted near Devault, Pennsylvania, Devault Foods has produced and processed meat since 1949, growing from a family butcher business into a 114,000-square-foot operation known for its signature Mrs. DiFillippo’s meatballs. Now led by third-generation family members, the company makes products such as burgers and Philly-style steaks for markets, food-service customers, and consumers. Its facility can process more than two million pounds of beef products weekly while providing customized packaging and co-packing services.MALVERN, PA
G&L Davis Meat Co. / Gianelli SausageSince 1946, family-owned and operated G&L Davis Meat Co. has made Gianelli Italian-style sausage and other private-label foods, pairing recipes from Tuscany with modern food-production capabilities. Founded by Lou and Gary Davis at a small Syracuse plant, the company now serves retail and food-service partners with fresh, cooked, and ready-to-cook meat products. Its Gianelli fresh sausages are gluten- and soy-free, and the operation is USDA and SQF Level 2 certified.NORTH SYRACUSE, 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.