Producers

Family-run 'nduja producer in Spilinga, the origin town of 'nduja. They offer free guided factory tours with tastings of around 12 different 'nduja products, accompanied by their own local wine. Run by Debora and Rocco, the hospitality is as notable as the product. The factory is on Monte Poro, a bit hard to find but worth the drive.

A family-run andouille shop on Airline Hwy in LaPlace, the Andouille Capital of the World. Bailey's has built a devoted local following for their hand-stuffed, pecan-smoked andouille sausage. The strip mall storefront with the big red and yellow sign is a LaPlace landmark. Ships nationwide.

St. Gallen's most iconic sausage spot, reinvented. The legendary Gemperli stand on Schmiedgasse has been grilling since the 1940s, now rebranded as Bratwurst & Bowls with an expanded menu of bowls, burgers, and currywurst alongside the classic Bratwurst and Schüblig mit Bürli. Dine-in, takeaway, and delivery available.

Family butchery in Pamplona's San Juan neighborhood, open for over 50 years. Won first prize at the XIII Navarre Txistorra Competition in 2018, making their chistorra the best in the region that year. They also do Navarran lamb and beef. Home delivery available in Pamplona.

Founded in 1923 by a butcher known as Kasap Kara Mehmet in Afyonkarahisar, the sucuk capital of Turkey. Cumhuriyet combines traditional Afyon recipes with modern production: 100% beef, no heat treatment, fermented and air-dried. Their sucuk carries the weight of the Afyon geographical indication, which gained EU protected status.

A Calabrian specialty stall at London's Borough Market, run by Giuseppe Mele, importing 'nduja and other cured meats direct from Calabria. They also serve fresh 'nduja pasta on-site. Open Thursday through Saturday. One of the best sources for authentic 'nduja outside Italy.

Spanish deli and tapas cafe in SoHo, Manhattan, operating since 1971. They make their own chistorra in New York using imported Pimentón de La Vera. The retail shop carries Spanish cheeses, jamón, and pantry staples. The attached cafe serves patatas bravas con chistorra. The primary source for authentic chistorra in the United States.

Earl Funk opened this custom-cut butcher shop in Steinbach in 2005, committed to buying only local, naturally raised beef and pork. His farmer's sausage recipe comes from four generations of meat cutters in his family. The pork is sourced from Manitoba farms, ground on-site, and smoked in their own smokehouse behind the shop.

Europe's largest halal meat producer, based in Cologne since 1966. Egetürk makes multiple sucuk varieties including Afyon-style and Kayseri-style, producing 150 tons per day. Their products are sold across Europe and North America. What started as a small Turkish butcher shop serving Cologne's guest worker community grew into an industrial-scale operation that kept the traditional recipes intact.

A family-run producer in Villamanín, León, making IGP Chorizo de León for over 75 years. Their chorizos are coarse-ground, heavily smoked over oak, and cured in the cold mountain air of the Cantabrian foothills. They run an on-site restaurant where you can eat their products with local bread and wine.

Artisanal butchery in Woodstock, Cape Town. Grass-fed beef and lamb, no sugar, no gluten, no fillers. Their boerewors follows the traditional recipe: roasted coriander, vinegar, and natural casings. The shop is pristine, the pricing transparent, and the staff knows every cut. Cape Town's food-conscious crowd comes here.

Japan's second-largest meat processor, founded in 1928 by Denzaburo Ito. Itoham introduced their Gourmet Frank Arabiki wieners in 1993, following Nippon Ham's category creation. Their arabiki is known for a slightly finer grind than the Schau Essen benchmark, with a pronounced smoky character. Available in every major supermarket chain in Japan. The company also produces premium kurobuta (black pork) sausages from Kagoshima Berkshire pigs.

The most legendary andouille producer in Louisiana, operating from their iconic wooden building at 505 W Airline Hwy in LaPlace, the self-proclaimed Andouille Capital of the World. Jacob's has been smoking andouille using traditional Cajun methods for generations, producing some of the finest pork andouille, chicken andouille, and tasso in the state. Ships nationwide.

Family operation run by the Novosel family in the village of Gat near Valpovo. They raise their own pigs and make kulen from scratch using traditional methods. Over 200 competition awards speak for themselves. Their kulen is available direct from the farm or through local distributors across Slavonia.

A family-run butcher on Eastgate in Louth, a market town in the Lincolnshire Wolds. Lakings makes their Lincolnshire sausages on-site using traditional recipes and local pork. They ship nationwide and have built a following through their online shop. The kind of high-street butcher that England is losing, still going strong in Louth.

A family butcher shop in central Chillán that has been making longaniza for three generations. Their recipe leans heavy on cumin and garlic, with a coarse grind that falls apart on the grill in the best way. Locals line up on Friday afternoons for weekend asado supplies. The shop is small, just a counter and a cold room, but the output moves fast.

Artisan charcutier in Annonay, northern Ardèche. A family operation that sources pork from farms within 50 kilometers. Their saucisson sec uses a three-generation recipe: coarse-chopped shoulder, back fat, garlic, pepper, and a short pour of Saint-Joseph red. The sausages cure in a stone cellar beneath the shop for six weeks. No nitrates, no shortcuts.

A family norcineria in Norcia, Umbria, operating since the mid-20th century. The Ansuini brothers carry on the norcino tradition in the town that invented the word. Their mazzafegato follows the old recipe: coarse liver, back fat, garlic, and either orange zest (dolce) or chili (piccante), stuffed into natural casings. Production is seasonal, tied to the winter pig slaughter. The shop also sells prosciutto di Norcia, capocollo, and ciauscolo.

The largest chorizo producer in La Rioja, based in Albelda de Iregua since 1983. Palacios makes their chorizo with pimentón de la Vera and distributes across Europe and the Americas. Their chorizo extra and chorizo sarta are among the most widely available Spanish chorizos outside Spain.

Operating in Altona, Manitoba for over 50 years, Pioneer Meat calls their farmer's sausage 'the true original.' The recipe has been maintained across three generations, and the smoking process uses the same hardwood technique the founders learned from their Mennonite elders. The sausage has a coarser grind and heavier smoke than most commercial versions. They ship across Canada to homesick Mennonites who cannot find proper farmer's sausage in their adopted cities.

Radatz is one of Austria's most renowned sausage producers, based in Vienna. Founded in 1962, they produce over 700 meat products and are particularly famous for their Käsekrainer. They supply many of Vienna's beloved Würstelstände and export to 27 countries worldwide.

Jane and Terry Tomlinson started Redhill Farm in 1991 in Gainsborough, Lincolnshire. Their Lincolnshire sausages use free-range pork and hand-rubbed English sage as the only added seasoning. BBC Good Food Magazine rated them Top 3 Best Sausages in the UK. They supply Wimbledon and Lord's Cricket Ground, and run a shop on Lincoln's Bailgate.

One of the last traditional Metzgereien in St. Gallen's inner city. Rietmann serves OLMA Bratwurst and OLMA Schüblig with Bürli from their takeaway window on Marktgasse, a classic no-frills sausage experience steps from the Marktplatz.

Family-owned butchery in Roodepoort, west of Johannesburg. Hugo and Siena Roodt took over in 2002, but the boerewors recipe is 95 years old. Their Watertand Boerewors has won six Cleaver Awards, including four Platinum. They grind everything in-house and refuse shortcuts. Also sell biltong, droewors, and fresh cuts.

The original Teewurst producer, founded 1834 in Rügenwalde, Pomerania (now Darłowo, Poland). After the war, the company resettled in Bad Zwischenahn, Lower Saxony, and kept making the same recipe. Their Rügenwalder Teewurst holds PGI protection. They also produce a feine Teewurst with a smoother grind. In recent years the company has expanded into plant-based products, but their traditional Teewurst remains the flagship. The red packaging is a supermarket fixture across Germany.

Premium Ibérico producer in Badajoz, Extremadura. Their chorizo ibérico de bellota is made from 100% acorn-fed Ibérico pigs that roam the dehesa oak forests. DOP Dehesa de Extremadura certified. The chorizo has a deeper, nuttier flavor than conventional pork chorizo, with a rich marbling from the acorn-fed fat.

The real kulen comes from family farms across Slavonia and Baranja. Every household has its own recipe, passed through generations. At kolinje (the winter pig slaughter), families make kulen from their best pork, season it with homegrown paprika, and hang it in smokehouses for months. The best way to buy kulen is to know someone in a village. Second best: visit the Kulenijada festival in Jagodnjak each June, where dozens of families compete and sell.

One of Germany's largest sausage producers, based in Sassenberg, Westphalia. Stockmeyer has been making cured and smoked meats since 1913. Their Teewurst line covers both the coarse and fine varieties. Industrial scale, but the smoking still uses real beechwood. You find Stockmeyer Teewurst in discount supermarkets and corner shops across the country. Not artisanal, but reliable and consistent.

A multigenerational mom-and-pop charcuterie shop on Hester Street in Manhattan's Chinatown. They make pork sausage, duck liver sausage, cured pork belly, dried duck, and chicken in-house. The classic storefront has cured meats hanging in the window. Cash only. One of the last traditional Chinese dried-meat manufacturers in Lower Manhattan.

The factory outlet of Switzerland's largest Bratwurst and Schüblig producer. Ernst Sutter AG's Fabrikladen in St. Gallen-Winkeln sells their famous Gallus-Schüblig and OLMA Bratwurst at factory prices, with a grill stand on-site serving freshly grilled sausages weekdays until 13:30.

Five generations of the Ward family have farmed at Grayingham Grange in North Lincolnshire. The farm shop and butchery opened in 2006, and the on-site butchers make Lincolnshire sausages from their own pigs. Winner of Taste of Excellence Best Farm Shop 2025 and multiple Great Taste Awards. They stock over 45 Lincolnshire producers under one roof.

A family-run meat processor in Winkler, Manitoba that turned a Mennonite farm recipe into a nationally distributed product. Their farmer's sausage is made with high-quality pork cuts, salt, pepper, and natural smoke. No gluten, no fillers. Available in grocery chains across Canada, from Walmart to independent butchers. They also produce cheese-stuffed and mini versions, but the original plain farmer's sausage remains the bestseller.

One of the first Chinese sausage makers on the American West Coast, operating from the same Clay Street storefront since 1948. Wycen makes Lap Cheong on-site using their Chung Fat brand recipe, distributing throughout the US including Hawaii and Guam. A narrow Chinatown shop with cured meats in the window, three generations of family craftsmanship.