Since 1893, Vienna Beef has made sausages and other Chicago food staples, with its products still produced in Chicago in small batches using traditional recipes. The company traces its origins to two brothers who introduced their Austrian-Hungarian sausages at the World’s Fair, and it now also includes Chipico, a refrigerated pickle and condiment division making kosher dills since 1925. Vienna Beef is also USDA Establishment No. 1, recognized as the first meat plant to be inspected.
USDA Establishment #1
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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
Zweigle's IncFor 145 years, Rochester’s Zweigle’s has made hot dogs, sausages and other specialty meats, pairing Old World family recipes with modern production at its local facility. Founded in 1880 as a neighborhood butcher shop, the company remains fifth-generation family owned and operated under owner and CEO Julie Camardo, and is known locally for its Pop Open hot dogs. Zweigle’s is also a nationally accredited woman-owned business through WBENC and produces branded and private-label products for retail and food-service customers.ROCHESTER, NY
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
Czerw's KielbasySince 1938, family-operated Czerw’s Kielbasy has made old-fashioned Polish foods in Philadelphia, with kielbasa still smoked in the brick-oven smokehouses built by founder Jan Czerw. The business continues his recipes and uses natural fruit woods, making its kielbasa fresh daily without artificial fillers or preservatives. Its handmade pierogies and other Polish specialties are also prepared on the premises.PHILADELPHIA, PA