Edelweiss Sausage & Delicatessen

03/07/2026

We have raw corned beef brisket available for St. Patrick's day

02/24/2026

We are adding 2 new items to our lunch counter menu. First is a pulled pork sandwich made from our own smoked pork butts, and topped with house made bbq sauce and house made coleslaw. Second is a Philly cheese steak made with onions and peppers, and topped with garlic mayo and provolone cheese.

02/11/2026

We have Borscht back in the kitchen for the rest of the month

01/21/2026

Edelweiss is rooted in the journey of George Baier, a trained butcher and sausage maker who immigrated from Germany to the Pacific Northwest in 1959. https://bit.ly/4qZyGBL

01/15/2026

Tasting Table released a list of the best German restaurants across the United States, naming one Oregon spot that “transports you to Germany in a spiritual sort of way.”

11/27/2025

11/24/2025

First batch going in for Thanksgiving

11/18/2025

Available until we run out

11/11/2025

We will be accepting turkeys for Thanksgiving between November 17th and November 22nd for pick up on Wednesday the 26th. Any turkeys dropped off after the 22nd won't be ready until Saturday the 29th. Price is $2.50 per pound with a 50 cent/pound discount for cash. We also accept pork and beef for Thanksgiving at $2.75 per pound

05/23/2025

Edelweiss has been nominated for Best Deli

11/09/2024

We are accepting turkeys for Thanksgiving from Monday the 18th to Saturday, November 23rd. For anybody that doesn't know the process, you buy your own turkey and bring it to us. We tag it, inject it with brine, then smoke and cook it. What you get back is a juicy, fully cooked smoked turkey. All you have to do is carve and reheat it. Pick up is Wednesday the 27th.