Jeremy Schaller and Jesse Denes
Ferdinand Schaller, a master butcher from Stuttgart, Germany, moved to America in 1927. 10 years later, along with a similarly gifted and ambitious man, Tony Weber, he opened a store on the Upper East Side of Manhattan that has been enjoyed by aficionados, chefs and tastemakers for the last 75 years and counting. Today, Ferdinand’s grandson Jeremy is running the business and maintaining the same exacting standards and time honored recipes of his father and grandfather before him.
In fact, Schaller & Weber is the first and only American sausage and meat producer to repeatedly win gold medals of honor at International exhibitions in Holland and Germany. In 2000, Schaller & Weber entered twenty different products at Austria’s Wesler Volksfest and won fourteen gold and six silver medals—and the fair’s most prestigious International award, another first for an American butcher. To eat any Schaller & Weber product today is to experience something increasingly rare in this world—the tradition of taste.
Take a tour through their factory: 75 Years of Schaller & Weber