Meat, Pâté, or Seafood 2010

sofi Gold Winner 2010
Outstanding Meat, Pâté, or Seafood

For Tanya Nueske, national sales manager and executive vice president for Nueske’s Applewood Smoked Meats, smoking meats is a family tradition. Her grandfather, R.C. Nueske, started selling meats he made in a smokehouse next to his home during the Great Depression. When she was one, Tanya moved into that same house with her parents. “So I’ve been smoked since birth,” she jokes. 

With more than six decades of experience, Nueske’s has nailed the formula for its Applewood Smoked Bacon. “We use real applewood logs and we smoke for 24 hours,” explains Nueske, whose father and uncle now head the company. “That’s what gives it that deep, rich smoky flavor.”

Though the Wittenberg, Wisc.-based company also smokes hams, turkeys, chickens and pheasants, it is best known for its bacons. “Bacon is a beautiful thing. I never get sick of it,” says Nueske, who thinks that consumers will feel the same once they’ve tried it. “The aroma is ‘smokin,’” she says. “Once you try it, other bacon pales in comparison.”—Debra Moss

More About the Product

Nueske’s classic applewood smoked bacon is specially selected for its lean-to-fat ratio, then hand-trimmed and smoked slowly for a minimum of 24 hours over Wisconsin applewood. Retail sizes are available sliced in 8 ounces, 12 ounces or 1 pound and in 1.5 pound unsliced chunks. For foodservice, whole and half slabs are available as are 5-pound bags of sliced bacon in many thicknesses.

Suggested retail price: $7.99-9.99/12-ounce package.

Website: nueskemeats.com

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