Our History

Honoring Old World Traditions

MEATCRAFTERS

METHOD

Delve into the unmatched quality MeatCrafters is known for with our meticulously chef-crafted products. From our state-of-the-art curing rooms to high-quality meats and fresh ground spices used in all our charcuterie and salamis, every step is taken to ensure products that will impress even the most discerning palates and foodies in your life. Our dedication to freshness knows no bounds—we flash-freeze our sausages to preserve their peak flavor before shipping them directly to your doorstep.

We don’t cut corners, either; our cured meats undergo a rigorous 6-8 week curing process, where we carefully monitor our salamis every step of the way—resulting in perfection with every bite. Embrace the bold flavors of our freshly ground whole spices, meticulously blended in-house. At MeatCrafters, we take pride in doing things the right way—with no excessive salt, sugar, or added fats or any artificial preservatives—just pure respect for the process and the traditions that came before us.

MEATCRAFTERS

SOURCING

MeatCrafters is committed to using only the finest ingredients, and all animals are raised with room to roam. Our partnerships include sourcing Certified Humane Black Angus beef from Creekstone Farms, where animal welfare has been paramount for nearly 30 years, long before humane treatment was a buzzword. 

Our pork comes from Vande Rose Farms, a sixth-generation family farm known for premium Duroc Pork, a celebrated, 175-year-old American heritage breed prized for its tender, flavorful meat, and exceptional marbling. Raised without antibiotics and fed an all-vegetarian diet, Duroc pork is served in some of America's most revered restaurants. 

For lamb lovers, we exclusively partner with Thomas Foods, sourcing from local farms with fully traceable, grass-fed selections renowned for their uncompromising quality and exquisite marbling, all from Australia's pristine pasturelands.

Our chicken is sourced from Amick Farms, a company with a remarkable 80-year legacy of producing top-quality poultry. Committed to upholding the highest standards, the chickens from Amick Farms meet or exceed the stringent humane care practices outlined in the updated National Chicken Council (NCC) Animal Welfare Guidelines. Raised without added hormones, antibiotics, or steroids, their cage-free, all-natural chicken is the cornerstone of our premium sausages.

The chicken comes from Mountaire a family owned and operated 110 year old company.  no artificial flavors coloring or chemical preservatives = all natural and minimally processed

The duck we use for our Duck Breast Prosciutto is sourced exclusively from Magret du Moulard ducks, raised on esteemed farms nestled in New York's picturesque Hudson Valley. Our duck is raised without antibiotics or growth hormones and fed a wholesome, all-vegetarian diet, ensuring the exceptional taste and integrity of our Prosciutto.

about the TEAM

When partners Stan Feder, Mitchell Berliner and Debra Moser joined together to start MeatCrafters in 2010, they brought more than 50 combined years of distribution, marketing, sales and culinary expertise to the table. Together with Chef Alex Mejia — one of famed Chef Jose Andrés' first chefs — they built upon Stan's original company Simply Sausage, which produced great sausages, adding charcuterie, salamis, meat snacks and eventually craft bacon to their offerings. Under the direction of Chef Alex, today MeatCrafters is proud to produce, as one Michelin-starred chef says, "the best charcuterie in the U.S."


MeatCrafters expanded its facility in 2015 and today sells its products for retail, wholesale, and food service nationally and online. With the introduction of the new kid-friendly line Simply Sausage, cleverly crafted with 30% hidden veggies, the company continues on its journey to grow, innovate and continue to make the best products in the United States.