sausage

Chateau Royals line of gourmet sausages will delight anyone looking to add a powerhouse of flavor to their menu. Selections like the inspiring Buffalo Sausage with Chipotle Chilies or a classic Rabbit and Veal sausage with Fine Herbs will end your search for the perfect new item.

State National Brand is known for their Old World, New York style of preparing raw and cooked corned beef, pastrami and roast beef. The tradition began four generations ago with distinctive flavors and manufacturing processes. Their corned beef is still made from beef brisket, and pastrami is crafted from beef navel or plate. Give your customers the real New York deli experience.

Tony Patak grew up to become a master sausage maker in what is now the Czeck Republic. Joined by his wife Olympia and son Alan, Patak runs one of the best niche sausage making operations in the United States. The Patak family blends Old World recipes with state-of-the-art technology so as to produce the finest Polish and German sausages. The dry-cured pork and beef products are produced in specialized Travaglini Italian dry rooms on the premises.

Nodines started in 1969 as a small custom smokehouse in Goshen, Connecticut. In 1989, after outgrowing the small family farm in Goshen, they moved to a remodeled and modernized 20,000 sq. foot facility, seven miles away in Torrington. Each day they start with only the finest ingredients and carefully cure them as they have done from the beginning to produce the mouthwatering bacon featured in some of New Yorks finest establishments such as Citarella, Dean & Deluca & Zabars. In keeping with strong family tradition, Ronald and Johanne and their son Calvin still run the business.

Halperns has searched the globe to bring you the best selection of quality specialty items like Hobbs cured specialties and smoked ham hocks. Nodines provides excellence in applewood smoked bacon and Patak produces a specialty sausage line that is unmatched. We also offer additional Italian cured items from Farmland and our deli is complete with products from State National Brand. Chef ready appetizers and an unbeatable line of gourmet, custom sausages from Chateau Royal Sausage make us an invaluable resource for our customers.Hobbs Shore took up the artisan craft of curing meats for top Bay Area chefs, a skill he had learned as a child in the Hudson River Valley from his grandfather, over 20 years ago. Today Hobbs Smoked Applewood Bacon is a staple among top chefs such as Thomas Keller, Bradley Ogden, Nancy Oakes, Heidi Krahling and many others. The high quality of all his products inspires professionals to use them in unusual ways. Travigne uses combinations of pancetta and prosciutto, and Chez Panisse uses only Hobbs bacon. His quality is legendary in foodie circles, and it has made Hobbs Shore of West Marin a bonafied foodie.

Halperns has searched the globe to bring you the best selection of quality specialty items like Hobbs cured