Endorsements
Here’s what a few top New York chefs think about Schaller & Weber.
Kurt Gutenbruner
Chef/Owner, Wallse, Blaue Gans, Cafe Sabarski, New York City
“I always go to Schaller & Weber for all of my sausages. The bacon and ham products that they make are also the best I’ve ever tasted in America.”
Nick Korbee
Chef, Smith & Mills, New York City
“Schaller & Weber Double Smoked Bacon is unmatched by any other in the world, their German-style charcuterie is the best I’ve had in America.”
Phillip Roussel
Chef, Cafe D’Alsace, New York City
“I always use all of the Schaller & Weber ingredients for my Choucroute Garnie. It is always most important to use the best ingredients for this dish so I use their sausages, kasseler, and sauerkraut every time.”
