Our Nueske's family ancestors came to Wisconsin in 1882, bringing with them European skills of Applewood smoking and dozens of recipes for spicing and curing meat.
Over the past eight decades, our smoked meat recipes haven't changed. 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.
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