We know what a distributor needs
Loyal and committed to our customers and distributors
With over sixty years in the business, our family has a proven track record of success. The Sausage Factory produces one of the highest quality products on the market today. We are a company with integrity; starting with our family, all the way through our employees down to every product we manufacture.
The Tonino family brought their skills as butchers and master sausage makers to New Jersey in the early 1950′s. After their company, Ideal Sausage, was successful, they expanded to the west coast, launching The Sausage Factory in 1968. The rest is history!
- Competitively priced products
- Limited number of distributors in a demographic area
- Private label capability
- Customize any of our products for your company
- Wild game and exotic meats processing
- Sales support / Food Show support
- Breakfast Sausage
- Italian Sausage
- Ethnic Sausage
- Specialty Deli-Items
- Smokehouse Sausage
- Hamburger Patties
Long Time Customers
- John Ascuaga’s Nugget – Sparks, NV
- The Eldorado Casino – Reno, NV
- The Silver Legacy Casino – Reno, NV
- MGM Grand – Las Vegas, NV
- Mandalay Bay – Las Vegas, NV
- Aria Resort – Las Vegas, NV
- Nevada and California fine coffee shops & dining establishments
Current Distribution Areas:
- Southern Nevada
- Northern California
- Northern Nevada
- Looking for distributors in eleven western states
Our Pledge of Quality
The Sausage Factory is one of the few federally inspected processing plants left in Nevada, and the only full line sausage manufacturing plant. The company employs state-of-the-art monitoring and inspection techniques, above and beyond the standards set forth by the Food Safety and Inspection Service of the United States Department of Agriculture.
We implement four separate H.A.C.C.P. plans (Hazard Analysis Critical Control Point) to ensure continuity in product wholesomeness. To further guarantee quality, The Sausage Factory only purchases meat from a very select group of USDA inspected vendors who meet the company’s requirements for freshness and consistent quality.
“We only use whole muscle cuts of meat: pork shoulder, whole beef sirloin primals, and full turkey breasts,” says owner Joe Tonino. “The stories you’ve heard about my industry peers are true; whatever is left over from the slaughter goes into their sausage. We never use trimming, by-products, fillers or MSG. We don’t push the water and fat-to-meat-content ratios. We don’t hide the quality of the meat with heavy smoke or spices. That’s the difference. We let the pristine flavor of the meat speak for itself.”