Alpine Soppressata // Schaller & Weber // Queens, NY
One hundred years ago, the original Schaller moved his Stuttgart butcher shop to Manhattan, but, as the saying goes, you can take the butcher out of Germany, but… well, the tongue-twistingly Teutonic names speak for themselves: bauernschinken, touristenwurst, nuss schinken. And so do the awards: a dozen gold medals at the Austrian Welser Fair alone. In fact, Schaller & Weber is the only American sausage maker to regularly challenge its German brethren on their home turf. Yeah, it’s that traditional. But should you need even more proof of their pedigree, slice into this German spin on a northern-Italy classic, an air-dried sausage made with good Berkshire pork.