We Make it for You!
Display of Cher-Make Sausage products including natural casing hot dogs and summer sausage.
"Our vision is to be a quality leader in private label sausage products. To achieve this, we continually invest in associate training. Cher-Make has a very knowledgeable and experienced team of sausage artisans serving you from concept to final delivery-and beyond."
Tom Chermak

Image of Cher-Make private label bratwurst made in Manitowoc, Wisconsin
Image of Cher-Make Sausage Artisan producing private label authentic hot dogs, bratwurst, and bologna.

Cher-Make — Private Label Sausage
Authentic Sausage Makers Since 1928

Your private label sausage program represents your brand... so who makes it for you is an important decision. Trust that partnership to the Authentic Sausage Makers from Cher-Make. Authentic Sausage Makers... honest, truthful, integrity-based, using historic recipes. We send custom made products across the nation including natural casing hot dogs, bratwurst, smoked sausage, skinless hot dogs, ring bologna, all-natural sausages and shelf stable summer sausage.

Our goal is to fulfill and exceed expectations for our business partners on a daily basis. Our clean and lean taste profiles are very distinctive, and the preferred choice in side-by-side taste tests. In November 2012 we reached a new benchmark for Cher-Make Sausage - we achieved SQF Level 2

We believe your success is best achieved through our systematic approach, starting with meeting with you to "Uncover" what specific goals you need to achieve. Whether you have a recipe or not, whether you have a package design for us to follow, or even if you need help with custom labeling, we'll supply more than just sausage products. Cher-Make will provide private label solutions that sell.

Our site gives you helpful information about us, the Authentic Sausage Makers, and how we serve our Cher-Make, Smoky Valley, and private label partners from Manitowoc, Wisconsin.

 

 

Cher-Make Private Label Featured!
Read all about it!

"Posted with the permission of Meat&Poultry magazine."