"Stability, patience, purity... Nueske's is the true flavor of quality." Chefs in America Foundation has awarded Nueske's Applewood Smoked Meats highest honors for many of their products. Bacon, ham, Canadian bacon, bratwurst, liver sausage, and several other specialty meats are prepared using an Applewood smoking technique that has been handed down through generations of Nueskes. Originally, there was only the family, the farm, and the recipes. The Nueske family came to Wisconsin in 1882 bringing with them their European skills of Applewood smoking and dozens of recipes for spicing and curing meats. These were recipes generations-tested, improved to perfection. In 1933, R. C. Nueske decided to market his home-made products locally in Wittenberg, Wisconsin. It wasn't long before his business grew. His formula for success included selecting meats with the right combination of leanness and tenderness, blending spices for curing the meats, and preparing the Applewood smoking process patiently and carefully. Today, of course, Nueske's, which is still family owned and operated, has a modern plant, well-equipped with state-of-the-art packaging equipment. The recipes, however, are unchanged and unmodernized. Selecting meats and spices of the highest quality is still the primary consideration. And, patiently providing the perfect blend of time and temperature for smoking meats yields a product of unequalled excellence.
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