Contact us
The FareTrade

The Trade

Jeremy Schaller

Jeremy Schaller

Growing up around his grandfather's now 80-year-old business, Jeremy fell in love with all things German-style pork and charcuterie. Jeremy is keeping his grandfather's dream alive today while building a world class business that stays true to its artisan roots.


What Inspired You To Start Your Company? 

My Grandfather felt the necessity to bring the finest German Recipe’s to this country when he started Schaller & Weber.  He left an 80 year old legacy behind.  I was Inspired to keep his creation alive and have made it my life mission to keep it going as long as I can.

 

Tell us about your products. 

We’re a blend of German Style Charcuterie and specialty meats, we’ve also brought in new recipes from our 80 years of being a deli Company in New York City.  We’ve tried to capitalize on that from our experience with New York City Style Pastrami’s, Roast Beef, and Corned Beef.  Our line of Pate’s is where we have the most outreach nationally.  Our Sausage line is as good as or better then any that you’ll find in Bavaria.  We do a full line of German style salami’s.  Our line of hams and cold cuts cover a broad range of European specialties.  

 

What Does Being A Small-Batch “Artisan” Mean To You? 

For example we still have a crew of 4 highly skilled butchers boning our every ham by hand.  We’ve never compromised on changing the recipes that my grandfather brought here in the 1930’s.  

 

What is your favorite small-batch treat? 

Probably our Landjiegers, when you say treat I’m thinking small product.  It’s a product that you can find at the bottom of any ski slope in Austria.  The perfect to pair with a beer at the end of a long day on the slopes.

 

What Drew You To Food? 

It’s in my blood, I grew up watching how passionate my grandfather was about the quality of his food and it was inspiring.  

 

Where Does Your Food Inspiration Come From? 

What I just mentioned.  

 

What Products Are You Working On Now? 

We just launched an All Natural Chicken Pate and a Hot Soprasata.  Both of which are going to be great new items.  This year a want to launch a Duck Prosciutto that I’ve been working on.  

 

Do You Have a Favorite Product? 

I think our Pastrami is killer!!!  But our Double Smoked Bacon is the best pork product on the market.  

 

Latest Ingredient Obsession? 

Our new Pastrami rub, can’t tell…  

 

What Did You Have For Dinner Last Night? 

Hibachi at Benihanaa’s, don’t ask why..  I’m just being honest.  

 

What Person, Living Or Dead, Would You Most Like To Have Try Your Product? 

Earnest Hemmingway.  I just sailed to Cuba this past week and I’ve grown attached to the guy.  He was a man’s man, if I could impress him with my meat products I’d be psyched..  

 

What’s The Best Piece Of Advice You’ve Gotten In Building Your Business? What Advice Would You Give Other artisans? 

Same advice that my grandfather gave me.  He said don’t start or get into a business unless you absolutely love what you.  You’ve got to have that passion and drive to push you through the hard times and make it a success.  

 

What Other Local Food Artisans or Chefs Do You Admire? 

Kurt Guttenbrunner is a very close friend and the best Austrian Chef in America.  He’s so clever and able to come up with inspirational ideas on the fly..  Love the guy..  

 

If You Had To Choose Your Last Meal, What Would It Be? 

A Veal Schnitzel in front of the Opera house in Vienna

 

Favorite Restaurant or Food Experience? 

My wedding at the Blaue Gans in Tribeca..  Most fun I’ve ever had in a restaurant.  Needless to say I’m divorced..  Might have had too much fun that time..  

 

What Do You Enjoy Doing Outside of the Kitchen? 

Sailing & Snowboarding..  Love nature and being outside..  Otherwise I’m in my Factory or my store…  

 

What’s Your Favorite Kitchen Soundtrack? 

Exile on Main Street, Rolling Stones

 

What is your favorite recipe to make with your Bavarian Style Sweet + Spicy Mustard?  

Poached Weisswurst…  It is essential with Sweet Bavarian Mustard.  Plain and simple..