In 1933, Grandpa R.C. Nueske couldn't find smoked meats as good as those his family made. So, he decided to market his smoked bacon, ham, poultry and sausage to friends, neighbors and general stores around northern Wisconsin.
Grandpa was confident his meats would sell despite the crushing Depression taking place. People needed cheering up – something new and exciting to try – so he loaded his truck with his "fancy meats" and took to the road.
As he built his business, Grandpa taught my Dad, Bob, & Uncle Jim how to select meats with the right combination of leanness and tenderness... secrets of blending spices and curing... every step critical for creating quality smoked meats. Just as important, Grandpa taught them how to create glowing embers of Applewood for perfect smoking and the Nueske's signature smoked flavor.
Times Change… Quality, Never
Of course, over the past eight decades of producing premium-quality smoked meats, we've made many production improvements. Our plant is modern, well-equipped, employing custom-built smokehouses and state-of-the-art packaging equipment.
One thing that hasn't changed, though, is our smoked meat recipes. They're still Great-Great-Grandpa Wilhelm Nueske's… genuinely traditional… extraordinarily delicious. We still import our spices and blend them by hand. We never use binders, fillers, extenders... or add water to create artificial juiciness and additional weight.
We load our smokehouses carefully, grouping product according to weight and size. With the perfect blend of time and temperature, our meats are slowly smoked over glowing embers of sweet Applewood.
Instead of statistical random-sampling to estimate product quality, we assure perfection by inspecting our products continually throughout the production process, individually tasting every batch. Assembly line production is NOT the Nueske way. Stability, patience, purity… these are the values that continue to give Nueske's bacon, ham, poultry and sausage products their award-winning, signature smoked flavor.