PRODUCT SPOTLIGHT:
Nueske's Applewood Smoked Meats

This issue of Prime News, we’re putting a big spotlight on our wonderful partner, Nueske’s Applewood Smoked Meats.  There’s great opportunity to wow your guests with including this fine product in your recipes. 

Here are more details on how Nueske’s can benefit your business:

Nueske family ancestors came to Wisconsin in 1882, bringing with them European skills of Applewood smoking, and dozens of recipes for spicing and curing meat. These formulas were generation-tested, improved to perfection. In 1933, R.C. Nueske decided to market his smoked bacon, sausage, turkeys and hams. R.C. taught his sons, Bob and Jim, how to select meats for the right combination of leanness and tenderness ... the secrets of blending spices and curing ... all the procedures for preparing quality smoked meats. He also showed them how to get the Applewood smoking fires just right, and how to keep them that way. Today, the recipes are unchanged and traditional.

• The Nueske plant is modern and well-equipped, employing state-of-the-art packaging equipment adaptable to any private labeling program.

• Full-time USDA inspection.

• Spices are imported and blended by hand.

• Uses the leanest meats.

• No binders, fillers or extenders.

• They don’t “hide” fat by emulsifying it.

• "No Water Added" means just good meat, leaving texture and flavor as they're meant to be.

• Smokehouses are carefully, grouping product according to weight and size. With the perfect blend of time and temperature, their meats are smoked the old fashioned way over glowing embers of sweet Applewood. It's patience that yields excellence... and Nueske is very patient.

• Instead of statistical random-sampling to estimate product quality, they assure perfection by inspecting many times throughout the process and individually tasting every batch.

• The USDA’s requirement for residual nitrites allows a level almost 25 times greater than what Nueske bacon has, and 40 times beyond the levels found in their ham.