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Pages in category "Sausage companies of the United States" The following 27 pages are in this category, out of 27 total. This list may not reflect recent changes. C.
The company was founded in 1934, and was purchased by Sara Lee Corporation in 1971. Friedrich (Fritz) Bernegger, (February 2, 1904 – April 30, 1988) born in Austria, started the business at the facility in New London, Wisconsin. [1] Hillshire Farm's primary products are smoked sausage and Polska kielbasa. The brand introduced smoked sausages ...
Johnsonville is a sausage company headquartered in Sheboygan Falls, Wisconsin. [1] Founded in 1945, by Ralph and Alice Stayer, when they opened a butcher shop and named it after their hometown community of Johnsonville, Wisconsin, it is one of the largest sausage producers in the United States and the largest sausage brand by revenue in the United States. [2]
Oberto is an American business that makes meat snacks including all natural jerky, pepperoni, charcuterie, chicken bites and other smoked meats. [1] [2] The company was founded in 1918 by Constantino Oberto in Seattle, Washington.
[citation needed] His son, Robert, dropped out of college to run the company starting in 1960. [5] [1] [2] Robert's son, Michael joined the company in 1987 and became the company president [4] in 2021 after the death of Robert. [1] During his tenure, Kiolbassa has become the highest grossing premium sausage manufacturer in Texas. [citation needed]
Kiełbasa myśliwska (staropolska) – hunter's sausage; Kiełbasa wędzona – Polish smoked sausage; Kabanos (Kabanosy staropolskie) – a thin, air-dried sausage flavoured with caraway seed, originally made of pork; Krakowska (Kiełbasa krakowska sucha staropolska) – a thick, straight sausage hot-smoked with pepper and garlic
Nueske's prepares its meats with a 20- to 24-hour smoking in "16 steel-lined concrete-block smokehouses heated by open fires of applewood logs" Racks hold 80 sides at a time for about 16,000 pounds a day, with the smoked meat emerging "lean and cordovan-colored, ready to be hand-trimmed and then machine-sliced, roughly 18 one-eighth-inch slices to a pound."
Burgers’ Smokehouse is a smokehouse and producer of cured and smoked meats and other foods in California, Missouri.It is one of the largest processors of naturally cured hams in the U.S. [1] The company's packaging says "Home of Hickory Smoked, Sugar Cured Meats since 1927".
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