In 1880, C. Wilhelm and Josephine Zweigle opened the doors of their butcher shop at the corner of Joseph Avenue and Kelly Street in Rochester, NY. Soon thereafter, the small store became known for producing great tasting “Old World” German products including Frankfurts, Wieners, Sausages, Bloodwurst, Weisswurst, Liver Sausage and more. As a family operation, C.Wilhelm and Josephine’s children were active members of the business, becoming involved early in their childhood by helping clean up around the shop and running deliveries to the saloons and neighborhood markets that placed daily orders. As the business expanded, the deep-rooted family culture and commitment to quality established by the founders was passed on from one generation to the next.
Making great products starts with using great ingredients and unlike some of the “big” brands, no Zweigle’s branded product contains mechanically separated poultry or fillers. From our famous Pop Open® products to our authentic ethnic sausages, chicken sausages, deli meats and our new lines of meatballs, chicken breasts and breakfast sausages, every product is produced using fresh muscle meats that are always ground on-site. All products are produced in our state-of-the-art manufacturing facility in Rochester, NY. While modernizations in manufacturing and refrigeration equipment have helped ensure the safety and consistency of every product produced, it is our strict adherence to “Old World” recipes and techniques that have established Zweigle’s as the hometown favorite.
Today: Zweigle’s is a fifth-generation, family owned business that carries forward the legacy of quality and excellence that was established so many years ago. Julie Camardo, the great-great granddaughter of C.Wilhelm and Josephine, leads the company into the future with the same unwavering commitment to producing great tasting, premium quality products which will always be the cornerstone of our success.