Profile

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. Many of their best-sellers–double-smoked bacon, liverwurst, and goose liver pâté–can be found in regional supermarkets, but for salty Virginia ham, mildly smoked Prague-style ham, cured, smoked, and cooked pork loin, low-salt or garlic German-style bolognas, or mild cervelat links, a visit to the aging, clean shop is in order. Outdoor grilling fans favor the stalactites of sausages that line the ceiling and covet specialties like Irish bloodwurst, the minced-pork-beef-cereal-and-onion sausage known as pinkelwurst, and dozens of other porky old-world favorites. It’s a meat-eaters playground, the best of the wurst, though the company, in business since the thirties, nods to modern tastes and health concerns with more turkey, chicken, and low-salt versions of favorite cured meats, all made mainly in their Astoria factory. — Jack Robertiello

For the nitrate-minded, Schaller & Weber is known for using as little of the preservative as allowed by law.

Related Stories

Featured In

• Best Bets: September 11, 2006 (9/11/06)