Back in 2008, lifelong friends Chris Salm and Eric Romberg were spending every weekend brewing beer together. With craft breweries revolutionizing the marketplace with better quality and variety, they wondered “why couldn’t the principles of craft beer work for traditional foods?”
Chris had grown up in the meat business, and after a lot of experimenting, daydreaming and planning, he set out to develop his ideas for “craft sausages.” Chris worked with the world-class food scientists and sausage makers in his family to perfect the recipes and methods, and Eric soon joined Chris in launching Gilbert’s.
After years working farmers’ markets, street fests and in-store sampling events, Chris and Eric managed to stay true to their roots and have turned their dream into America’s fastest-growing brand of specialty sausage.
Every Gilbert’s Craft Sausage has to say "yes" to two questions:
- Do we love to eat it?, and
- Do we feel good sharing it with our families and friends?
Frankly, it would be much easier to make sausages with the highest profit margins, the cheapest ingredients, and the most market-tested flavors. That’s not good enough for us, and it’s not good enough for you.
We go the extra mile to make sausages that are individually-wrapped for convenience, that use the highest-quality ingredients available, and that push the envelope with flavors we think our customers will love.
Some say “if it ain’t broke, don’t fix it.” We were too busy fixing it to get the memo.
First, we introduced the world’s first individually-wrapped sausages in a variety of great flavors. Then we made sure our chicken was raised with No Antibiotics, Ever. Now we’re making sure all chicken is raised humanely, cage-free and fed an all-vegetarian diet.
What will we come up with next? We’re working on it!