Locally Produced, Locally Sourced
Combining the freshest ingredients available, as well as techniques and traditions passed down for ages, we offer amazing cured pork and beef charcuterie, such as soppressata, capicola, and bresaola, just to name a few. Stop in and try the very best in meats! Your soul will thank you.
- Chicken, Beef, and Pork Raised by Local Farmers
- The freshest ingredients in every recipe
Charcuterie (/ʃɑːrˌkuːtəˈriː/ or /ʃɑːrˈkuːtəri/; northern French: from chair 'flesh' and cuit 'cooked') is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.
Recipes
Wondering how to work these tasty meats into your menu? Read some of our favorite recipes here.
Our Story
Learn how two Lansdale Catholic teens and kung fu somehow combined to create the most delicious sausages and Soul Brothers Meats. It’s been quite a journey to create this North Wales business.
- Amazing Deals
Why People Believe in Us!
On the Flavors of Sausage: The Celebration OG - amazing. Bursting with peppery goodness. Spicy, but not overpowering. Very flavorful. Jalapeño and Cheddar - probably my favorite. Not as spicy as one might think, very jalapeño-ey. Maple-blueberry - so good. Incredible complement to pancakes or French toast. Plenty of blueberry flavor but none of that artificial sweeteners or fake flavoring tastes. "Pork traditional sausage" - broccoli rabe, provolone, spices. It's a pork sandwich from John's Roast Pork in a sausage.
Thomas B.
Love at First Try: My friends and I grilled up a whole bunch of Broccoli Rabe in the mountains on a guys trip. I knew it was going to be good because I know how much effort Bob puts into this, but none of us had tried it yet. It was hilarious once we all actually tried it, EVERYONE was asking me something along the lines of “holy crap Ryan where the heck did you get this? This is incredible!”. They’re all big hunters who love making specialty deer sausages and all have particular butchers that they go to for particular cuts of different meats, so it’s not like it was a bunch of drunk college kids who’d foam at the mouth over a hotdog. Yet we all collectively agreed that it was probably the best sausage we’ve ever had. I gave Bob’s number to at LEAST 5 people that night. So yeah, this stuff is good… can’t wait till I can go to a store and buy some!
Ryan G.
A Mind-Changer! If you like sausage, you’ll love Soul Brothers. If you don’t like sausage, Soul Brothers will change your mind!
Louise B.
Our Team
Our Team
Bob Zimmerman
LEADER
Karl Zimmerman
OPERATIONS
Josh Hammer
PRODUCTION
Doug Perry
HUMAN RELATIONS
Brian Zimmerman
TECHNOLOGY
Zachary Peart
WHOLESALE
Andrew Eitreim
RETAIL
Latest Blog Posts
- by Soul Brothers Meats,
- Aug 29, 2024
Exciting Updates from Soul Brothers!
Hey, sausage enthusiasts! We’re thrilled to share some exciting progress updates as we approach the grand opening of our new sausage shop! The construction is moving along, and we can’t wait for you to see the final product. For now, here’s what’s happening on-site: 1. State-of-the-Art Facilities: We’ve been busy installing all-new drains throughout the …
- by Soul Brothers Meats,
- Feb 25, 2024
A Melting Pot of Savory Sausage
One of the things I love most about creating unique combinations of sausage and charcuterie is how diverse the entire process can be. From the art of handmade meats being passed down for generations, to techniques and recipes shared from one culture to another, there is so much history in this art. Nearly any country …
- by Soul Brothers Meats,
- Feb 15, 2024
Pasta Love
Bring a large pot of salted water to a boil and keep at a bare simmer. Combine bread crumbs, 2 ounces cheese, half of parsley, half of chives, 1/4 of shallots, 1/4 of garlic, and olive oil in a medium bowl and massage with hands until combined. Season to taste with salt and pepper.