Three generations have been shaping sausage the way the old country taught us — slowly, by hand, and with more care than anyone thought possible.

A Buffalo Tradition Woven Through Decades

When Scime's first opened its doors on Delaware Avenue, Buffalo's food scene was alive with immigrant butchers and small-scale producers who took pride in doing things the right way — even when no one was watching.

The Scime family carried that ethos forward, treating every cut of meat, every spice blend, and every link as something worth getting right. What began as a small neighborhood shop has grown into a Buffalo institution, yet the commitment to handcrafted quality has never wavered.

Today, the recipes remain largely unchanged — the same cuts, the same seasonings, the same patient attention to detail that earned the trust of generations of customers who still walk through the door.