Our Nueske family ancestors came to Wisconsin in 1882, bringing with them the European skills of Applewood smoking and dozens of recipes for spicing and curing meat.

In 1933, during The Great Depression, our dad R.C. Nueske couldn’t find a better flavor than our family recipe anywhere, so he decided to make a living marketing his smoked bacon, sausage, turkeys and hams. Dad knew his meats would sell, despite the hard times. People needed cheering up, something new and exciting to try. He loaded up his truck and took to the local roads, but it wasn’t long before his customers were coming to him.

Over the years, he built up his business. Dad taught my brother Jim and I how to select meats for the right combination of leanness and tenderness… secrets of blending spices and curing… every critical procedure for creating quality smoked meats. Equally important, he taught us how to get our Applewood fires just right for perfect smoking.

Of course, we’ve made many changes in our production processes over the past eighty years. Today, our plant is modern and well-equipped, employing state-of-the-art packaging equipment.

But our Applewood-smoking recipes? Unchanged… traditional… delicious. We still import our spices and blend them by hand. We still insist on using the leanest meat. We refuse to use binders, fillers or extenders. We don’t “hide” fat by emulsifying it. “No water added” means just tender, moist meat, leaving texture and flavor as they’re meant to be. Assembly-line production is not our way either. Instead, we use a meticulous inspection process to ensure that every product we put out is of the highest quality.

We load our smokehouses carefully, grouping product according to weight and size. With the perfect blend of time and temperature, our meats are patiently smoked over glowing embers of sweet Applewood. It’s patience that yields excellence… and we are very patient. Stability, patience, purity… these are the reasons Nueske’s is the true flavor of quality smoked meats.