Welcome to the Dietz & Watson factory. Get a behind-the-scenes look at our process, and see how we’ve been raising the bar on quality and safety for over 85 years. No secrets, no shortcuts—just doing things the Right Way since day one.
click a room to see what’s cooking behind the scenes!
Safety isn’t just how we make our food. It’s also how we keep track of it. Our barcode system traces every product back to its raw material sources, production times, and dates for complete traceability.
Learn how blast chilling helps ensure the freshest and safest meat possible, and why Dietz & Watson’s facilities are some of the coldest in the country. Brrrr.
Dietz has meat down to a science. Every batch, from meats to marinades, is tested for safety and consistency. Take a look inside our Quality Control Lab.
The minute raw meat shows up from the farm, Quality Control gets busy checking each and every bin for temperature and freshness. See the fourth generation of the Dietz family at work.
A proprietary sous-vide cooking process ensures evenly cooked, medium-rare deliciousness. See how the finest roast beef you can find in any deli case, anywhere, is made.
How the sausage is made. Literally. Things may have changed since Louis hand-linked franks at 16 years old, but these traditional European natural casing recipes have not.
Big flavor starts with the marinade. See how Dietz does it the Right Way – slow and precise, allowing flavor to “find its way into every molecule of the meat.”
This is where the real magic happens. Dual-sided ovens separate the raw and cooked sides of the plant, keeping bacteria out and locking deep smoky flavor and color in.
Our spice guy is the best spice guy. All of our spices are hand-blended from our founder’s original recipes. See Vinny do what he’s done best for 45 years.
