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A&H Launches Kosher Frankfurter Line

The new line has no fillers and is gluten-free, Kosher and Kosher for Passover.

Natalie Taylor, Senior Editor

January 1, 2018

1 Min Read
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Abeles & Heymann (A&H), maker of award-winning premium kosher hot dogs and deli meats, has launched a healthier product line catered towards holiday parties and celebrations. The new options include: uncured, no nitrates or nitrites added all-beef frankfurters; and uncured franks with the added option for lower sodium and fat content. Both have no fillers and are gluten-free, Kosher and Kosher for Passover.

“Uncured hot dogs are a very hot trend in America and we are proud to make the best-tasting hot dogs with many options for our consumer,” says Seth Leavitt, CEO of Abeles & Heymann. “Years of development and refinement have made this into the best kosher uncured hot dog on the market today.”

The official line up for Passover as well as everyday holiday and sports events includes: New A&H Uncured Premium Beef Franks with no artificial nitrates or nitrites; New A&H Uncured Premium Beef Franks with reduced fat and sodium, in regular and mini sizes; and New A&H No Nitrate Reduced Fat and Sodium Beef Knockwurst. A&H also offers Beef Chipotle Franks, Mini Cocktail Franks, Knockwurst and a complete line of Salami, Cured Meats and Sliced Deli Meats.

A&H franks are consistently voted as the “Top Dog” in America because they are slow cooked and produced in small batches, and use only premium, quality ingredients. The complete line of products has been made using old world recipes to ensure the superb taste and quality the company has been known for since 1954. A&H premium deli products can be found at Costco and BJ’s, national chain supermarkets such as Stop & Shop, Shoprite, Kroger, Ralph’s and Acme, as well as independent kosher stores coast to coast. 

About the Author

Natalie Taylor

Senior Editor

Natalie Taylor is senior editor of Winsight Grocery Business, responsible for reporting on the fresh category and West Coast retailer news. After four years in finance and educational publishing, Natalie’s passion for the latest culinary trends led her to the food industry, where she reported as a restaurant secret shopper and ultimately landed in the grocery world. A graduate from Quinnipiac University with a Bachelor of Arts degree in Journalism, Natalie has written for magazines, local newspapers and digital platforms. She loves soup dumplings and long walks down the produce aisle.

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