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A Tradition Of Taste
The Schaller & Weber story begins nearly one hundred years ago with Ferdinand Schaller as an apprentice butcher and sausage maker in Stuttgart, Germany. Fast forward through years of experience and adventure and you'll find Ferdinand operating his butcher shop in the Yorkville neighborhood of New York's Upper East Side.
The Schaller & Weber Story
Young Ferdinand Schaller spent his early years working and honing his skills throughout Germany and the Alsace region, unitl he found himself apprenticing in Hamburg. From there he would soon set sail for New York. In Manhattan, Schaller met Tony Weber and in 1937 the two opened their butcher shop in the Yorkville neighborhood, on the Upper East Side.
The Schaller & Weber Story
For decades, New Yorkers passed through the doors of the Schaller & Weber store, coming for the best meats the city had to offer. The reputation of the Yorkville butcher shop grew, and soon people across the country and around the globe sought out the classic, European-style delicacies and sausages from this master charcuterier.
The Schaller & Weber Story
Demand continued to grow, and by the early 1960s Ferdinand built a production facility allowing him to increase supply of his sought-after charcuterie. The juicy snap of every sausage, the intoxicating smoked aroma of each ham and the delicate flavor of our cold cut slices are proof Schaller & Weber has stayed true to what made their meats a success in the beginning.
The Schaller & Weber Story
Today, Schaller & Weber remains a New York City institution with Ferdinand's grandson, Jeremy Schaller, at the helm. Nearly a century after first opening their doors, the Schaller family still produces the one-of-a-kind products and old-world delicacies they have became known for, and their meats are still found on plates in discerning homes and restaurants around the country.
The Favorite Among Tastemakers
"I always go to Schaller & Weber for all of my sausages. The bacon and ham products that they make are also the best I've ever tasted in America."
Chef/Owner, Wallse, Blaue Gans, Cafe Sabarski | New York City
CHEF'S PICK
"Schaller & Webber Double Smoked Bacon is unmatched by any other in the world, their German-style charcuterie is the best I've had in America."
Chef, Egg Shop | New York City
CHEF'S PICK
"I always use all of the Schaller & Weber ingredients for my Choucroute Garnie. It is always most important to use the best ingredients for this dish so I use their sausages, kasseler, and sauerkraut every time."
Chef, Cafe D’Alsace | New York City
CHEF'S PICK
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The Yorkville Shop That Started It All
The original store has been standing near the intersection of Second Ave and 86th Street since Ferdinand Schaller and Tony Weber founded the company. In that era, butchers were known for focusing on one style. The two founders specialized in pork, and the founders were there every day, producing each product by hand until the city knew Schaller & Weber was, and is, a true charcuterie.
1654 2nd Avenue
New York, NY 10028
Monday - Saturday: 10am - 8pm
Sunday: 12pm - 6pm
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Mingle with New Faces or...
Visit Jeremy'sNot only will you find it a place that serves some of the best drinks on the Upper East Side, but it’s also a place to feel inspired with great conversation in an atmosphere that stimulates creativity.
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...Wind Down with Old Ones
Visit Our StubeAn eclectic menu filled with German classics as well as chef curated “Quality Wursts” drawing on various local and ethnic flavors along with quick service to the street or a fun place to sit, eat and catch up with friends.
Bring Tradition To Your Table
Catering
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Email us: catering@schallerweber.com
Call us: (212) 879-3047