T&H History
Sausage Meister, Jacob Kappeler, began his career in sausage making at an early age in Attikon, Switzerland. At college, while earning a degree in horticulture, he continued to refine his skills... cutting, curing, and producing fine meat products. Upon immigrating to the United States in the early 1960’s, he enjoyed sausage making as a hobby, and often contributed his expertise to produce delicious sausage for fund raising activities of his local church and service clubs. Demand for this unique product grew to the point that a small factory was opened in 1990. From the original all-pork Bratwurst, a recipe handed down from his Mother’s family since the 1600’s, has evolved the still growing line of gourmet sausage that has made the Meister famous. Using only the leanest, most flavorful cuts of pork, chicken, beef and veal, the Meister has created an award winning line of old-world style sausages that is second-to-none.
Consistent winners of statewide exhibitions and competitions, the extensive line of smoked and fresh sausage is just one delicious part of his masterful presentation of fine products. Honey cured hams and turkeys have received Grand Champion status as well as his offering of Polish Kielbasa – judged the best in California two years in a row. Majestic whole prime ribs, seasoned and ready to enjoy, are a holiday tradition ordered by satisfied clients months in advance.
Quality and satisfaction are never a question with T&H Prime Meats and Sausage. All the members of our team are committed to providing our clients with only the best. Try them once and you will never be satisfied with anything less. We mean it when we say – Our Best... Just For You!
