Pekarski's Sausage makes the traditional meat products long associated with our family. But from time to time, we also introduce new items to offer our customers a wide array of choices (for example, hot dogs and Spanish andouille).

Our smoked meats are first cured in a refrigerated curing room. Then they are moved into our two smokehouses, among the last ones remaining on the East Coast that do not use liquid smoke or chips: We burn only select hardwoods-hickory, apple, rock (sugar) maple–which give our smoked meats their particular flavor.

Our front staff is knowledgeable about our full line of products, so feel free to ask them any questions you may have.