German heritage, New York culture. Ferdinand Schaller was an apprentice butcher in Stuttgart, Germany. Upon emigrating to Manhattan almost a century ago, he met Tony Weber, and in 1937, the pair opened their very own butcher shop on the Upper East Side. Ferdinand’s grandson, Jeremy, runs Schaller and Weber today, and still stays true to the recipes and techniques that made the German-style market a fixture. That includes their popular uncured Knackwurst. Meatier and weightier than bratwurst, this Northern German sausage is generously stuffed with pork and beef, before being smoked over hardwood. Welcome winter by simmering it as part of a choucroute garnie—a traditional Alsatian dish that features salted meats and charcuterie slow-cooked with sauerkraut, bacon, juniper berries, and white wine.
Nutritional information coming soon!
People who purchased this also purchased
How We Ship
Perishable foods are optimally packed and temperature controlled with kraft void fill and non-toxic refrigerant gel packs. To further contain temperature escalation, we fill any empty space with specialized foam to minimize air circulation.
Please join our efforts to be mindful of our environment and extend the life-cycle of our packaging, by reusing the gel packs to keep your next picnic or road trip fare cool.
Please note: Our products are always shipped so they will arrive at your door in optimal condition. Whenever possible - such as in periods of cooler ambient temperatures - we try to use less packaging , more recyclable materials and avoid unnecessary shipping waste.