Karl was a Romanian cattle farmer who spent his youth hunting in the mountains. As his farm grew, he built a small kitchen and smokehouse to craft sausage from his surplus beef and venison.
This humble chalet smokehouse stoked a lifelong passion for sausage, cheese, and bold flavor. Karl always took his time, slow-smoking his cured sausages over hickory and other hardwoods, developing flavor through natural fermentation, herbs, and spices. No byproducts, no shortcuts.
Now, three generations later, we still follow that lead. Every sausage and meat snack we make is naturally fermented, slow-smoked for over 16 hours, and is cured without artificial preservatives. All of our cheese is proudly made in Wisconsin, where tradition still shapes the craft.
