ROCHESTER, N.Y. -- A fifth generation family-owned business is still as much a part of backyard barbecues today as it was more than a century ago.
Zweigle's still makes specialty meat products with its old family recipes.
"Quality, quality is number one here," said Julie Camado-Steron, President of Zweigle's.
If you live anywhere near Rochester, you have most likely grilled or boiled up a red hot, white hot, pop-open, texas or skinless Zweigle's.
The specialty meat company has been making sausage, hot dogs and other meat products since 1880.
"It was amazing the number of people I talk to and they say, 'Zweigle's! I love Zweigle's!' or 'I ship Zweigle's!' or 'Let me tell you a Zweigle's story!' It just really means a lot," said Camado-Steron.
The family-owned business started as a butcher shop on Joseph Avenue in Rochester. The founders great-great-granddaughter now runs the show on Rochester's North Plymouth Avenue with some 50 employees.
"The fact that we are still here today definitely says great things about the quality of the product and the community that has supported us all through all the years," Camado-Steron said.
Zweigle's is increasing production from its 40 or so products and adding a new frozen appetizer line.
"We have corn dog bites, mini taco cups and our own pig-in-a-blanket," Camado-Steron said. "You would have thought we would have done that years ago but we didn't so these are things we hope go retail and we can get to the consumer."
Zweigle's is also expanding its private label that provides private labeled products for large retailers. But, it's the white hot that has set Zweigle's apart from other vendors. It is pork and beef with different spices and it's missing a preservative found in red hots.
"It is very unique, some people love it and they grew up on it," Camado-Steron said. "For every six or seven red hot dogs there is one white hot dog eaten so it is a six to one ratio."
Red or white, Zweigle's wants to be your hot dog of choice.
"My goal is to ensure that the company is here and continues through the fifth generation and into my sixth generation," Camado-Steron said.