Pederson’s Wenzel Blog

Over the spotted patches of ice covered road and the blistering coldest of Super Bowl weekend, Wes Graham and I made it to Benbrook to settle in for the evening. The next morning would come early to get set up ... Read more...

Use Pederson's Natural Farms Hickory Smoked Bacon for the perfect Stuffed Deviled Egg! Read more...

Try this great new recipe for a July 4th party or cook out!  Kent Wenzel, the "Master Of Flavor" developed this for a special occasion and it was a great crowd pleaser. Read more...

As a kid growing up in Dallas, we were not the most elite folks. We didn’t join a country club or go on extreme vacations abroad. We couldn’t keep up with the Jones’ because we didn’t know who they were. ... Read more...

Another great recipe with Pederson's Wenzel Bison meat! -Master of Flavor, Kent Wenzel- Read more...

Pederson's sausage can be used in any variety of recipes. This is a great one to try out! Read more...

article from Shelby Report By Mandy Rodgers Staff Writer Kent Wenzel’s father—whom he affectionately calls The Dutchman—refused to eat bologna after a horrifying child-hood field trip memory involving a rattail. His sans-bolognadiet lasted until Wenzel himself opened a local meat marketin the small ... Read more...