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New York Times
Mr. Begley's bigos relies on the legendary New York German butcher, Schaller
& Weber (schallerweber.com). He buys fresh sauerkraut there, which is a revelation
compared with the stuff in the bag or the can. Not at all bitter.
http://www.nytimes.com/2008/02/27/dining/27feed.htm
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New York Magazine
At one time, Schaller & Weber was only one of many butchers and wurstmakers
lining the avenues in the Yorktown section of the Upper East Side; now, they are
the undisputed tri-state kings of weisswurst, knackwurst, bockwurst, and plain
old weiners....
http://nymag.com/listings/stores/schaller-and-weber/
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The New York Times.com
..."They were already making it when I got here in 1961," Manc reminisced
of the double-smoked bacon. "Back then it took two to three weeks to make.
We'd pickle it in brine, then smoke it for 48 hours alongside the knockwurst,
constantly stoking the wood..
http://www.nytimes.com/2006/11/05/style/tmagazine/05tbacon.html?ex=117928800
0&en=1193313264fa05e2&ei=5070
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NYPRESS.com
THE FIRST I heard of the German charcuterie Schaller & Weber was about a year
ago, when I interviewed caterer/competitive barbecuer Robbie Richter. At a job
for which he lugged his pit all the way to Howard Beach to make his prize-winning
meats, Richter also threw a few franks on the grill. I was surprised that someone
like Richter would use something with as little pedigree as a hot dog. But I
gave him the benefit of the doubt and asked which brand he used. That's when
Richter clued me in to this highly regarded, albeit low-profile, company.
http://www.nypress.com/17/22/food/GabriellaGershenson.cfm
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