Carey & Schnalzer Quality Meats

10/24/2026

Our summer sausage is back! Call or stop in to grab a bag.

10/23/2026

We work closely with Penn State to find skilled butchers and meat processors. Considering a job in meat processing? Penn State is among the top schools in the country investing in this craft at their state of the art meat lab.

Beef, pork, and other meat products require skilled hands and specialized knowledge to prepare for consumers.

Through Penn State Extension’s Butcher School Apprentice Program, apprentices complete an intensive 3,000-hour training program that combines hands-on instruction in meat facilities with the skills and knowledge needed to succeed in the field.

Interested in learning more about availability for next year? Explore the program: https://extension.psu.edu/butcher-apprenticeship-program

10/20/2026

Koch turkey preorders for Thanksgiving are now open on our website. Quantities are limited this year so be sure to get your order in early!

Link in the comments.

10/14/2026

House maple cured and smoked pork chops and ham steaks are in the case!

10/13/2026

Something spicy this way comes! Hot Italian sausage is now in the case!

We also have our regular sweet Italian as well which comes in rope and loose form.

09/30/2026

Pit smoked pulled beef in stock now.

09/30/2026

Pit smoked bacon is back!

09/26/2026

Cherry smoked bacon is fully restocked!

09/26/2026

Warm up your soul on this classic fall windy and rainy day with our homemade beef stew!

We also have jambalaya for those looking for a little spice in their life.

09/23/2026

Ever wondered what Liver Pudding actually is?

Liver Pudding is a traditional Pennsylvania style meat product with deep roots in old fashioned butcher shop cooking. It was created as a way to make use of the whole animal and turn simple ingredients into something flavorful, hearty, and satisfying.

Our Liver Pudding is made with pork, liver, pork collagen broth and a blend of seasonings (we use salt, black pepper and coriander), then cooked until it develops its characteristic soft, almost spreadable texture.

So, what does it taste like?

Despite the name, Liver Pudding isn’t simply “a block of liver.” The liver provides a rich, savory depth of flavor, while the pork and seasonings help balance it out. The result is mildly savory, rich, and distinctly old-fashioned. Quite honestly if liver pudding tastes like nothing but liver it’s been made wrong.

How do you eat it?

There are plenty of ways:

🥓 Slice it and fry it in a skillet until browned and crisp on the outside.

🍳 Serve it alongside eggs and toast for breakfast.

🥪 Put it on bread with mustard or your favorite toppings.

🥔 Pair it with potatoes for a hearty meal.

Some people grew up eating Liver Pudding and have been enjoying it their whole lives. For others, it’s something completely new.

Either way, it’s a great example of the nose-to-tail tradition of butchering—taking humble ingredients and turning them into something worth putting on the table.

Have you had Liver Pudding before? Tell us how you like to eat yours!