Smokehouse Pork Sampler Pack
Full Prep
Experience a collection of Schaller & Weber’s smokiest pork products. This pack brings the authentic aromas of the S&W smokehouses directly into your kitchen, featuring double smoked bacon, smoked kielbasa links, and Kasseler Ripchen smoked pork chops. These items can be prepared together for a feast or enjoyed separately.
For more than a century, New York’s Schaller & Weber have been the masters of charcuterie. Ferdinand Schaller and Tony Weber founded the butcher shop famed for crafting German-style sausages and smoked meats in their Upper East Side shop in 1937. Using only the finest cuts of pork and natural, hand-blended spices, Schaller and Weber make award-winning delicately-seasoned bratwurst, knackwurst, and bacon-cheddar brats along with smoked hams, cold cuts, and some of the finest bacon on earth.
Sauerkraut, potatoes and red cabbage not included
This package serves 4-6 people and includes:
- 1 pack Double Smoked Bacon (1 lb.)
- 4 Smoked Kielbasa Links (each 2.5 oz.)
- 2 Kasseler Ripchen Smoked Pork Chops (each 8 oz.)
- Bacon measures approx. 5″ × 4″ × 1.5″
- Kielbasa measures approx. 5″ × 4.25″ × 1.25″
- Pork Chops measure approx. 6″ × 5.5″ × 1″
- Smoked meats ship with ice packs, may thaw in transit.
- Upon arrival, store smoked meats in the refrigerator for up to 1 week, or keep frozen for up to 3 months.
To Serve
- Remove the packaging and place products on heat source of your choosing (fry, grill, or bake).
- Let rest for a couple of minutes.
- Serve with your preferred side dishes or condiments.
- Enjoy!
- Double Smoked Bacon – Pork Belly, Sea Salt, Cane Sugar, Celery Powder, Cherry Powder
- Smoked Kielbasa Links – Pork, Water, Contains 2% Or Less Sea Salt, Spices, Dried Vinegar, Cane Sugar, Garlic, Lemon Juice Powder, Natural Flavors, Cultured Celery Juice Powder, Paprika, Dextrose, Cherry Powder
- Kasseler Smoked Pork Chops – Pork, Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite, Flavorings
May Contain: Garlic, Onion, Pepper. Processed in a Facility That Also Handles Spices
Masters of Charcuterie for Nearly 100 Years
Masters of Charcuterie for Nearly 100 Years
