The legend of Smith Provision begins in the year 1900 with a boy named Anton "Tony" Weber. Tony was born in Aitrang, a small town in Bavaria, Germany. As a young boy he was an apprentice with a local butcher who taught him the valued tradition of making fine sausages and smoked meat. Tony had a heart for travel and when he was a young adult, he joined the German Merchant Marine. He traveled throughout the world to exotic places such as Africa, China, and South America. In the early 1930’s his travels brought him to New York City where the streets were tough and finding a job was even tougher.

"As a young boy he was an apprentice with a local butcher who taught him the valued tradition of making fine sausages and smoked meat."

Anton Weber
(1900 - 1991)

His experience with sausage making allowed him to secure a job in a New York butcher shop. He worked long, hard hours for little money, but was happy to be living in America. Tony was even happier when he met a German woman named Louise who he quickly fell in love with and married. Once married, Tony realized that he could not support himself and his new bride on his current wages so fearful, but determined he went to his boss to ask for a raise. He explained that he was married now, supporting two people and would appreciate a small raise. Tony’s boss didn’t seem angry and told him that he would consider an increase in wages. The following week, Tony’s pay was reduced by almost half. Upset, he asked his boss why his pay was reduced. His boss explained that because Tony was married, he needed his job twice as much so not only would he refuse to increase Tony’s wages, he would also reduce them. The way that Tony’s boss figured, he could pay him even less since Tony was so desperate for a job. Feelings of helplessness filled Tony, but not for long. He vowed to himself then and there that he would never again work for somebody and be treated so unfairly. On that very day he quit his job and ventured further into New York City to build a company of his own.

In 1937 Tony co-founded the company of Schaller & Weber. Butchering meat and making traditional sausages, Schaller & Weber quickly became a local favorite. With World War Two breaking out, many people and businesses alike suffered, but Schaller & Weber managed to endure. About ten years later, Tony read about a small butcher shop named Smith’s, in Erie, Pennsylvania that was for sale. He immediately saw an opportunity for himself and his son, who was still living in Germany, to finally work and live together.

"...word quickly spread about Smith’s incredible tasting product and the company’s dedication to premium quality meat products."

Once the sale was official, Tony contacted his son Magnus "Max", and excitedly told him that about the business and opportunity to be had in the United States. Max, a Swiss-trained chef, eagerly accepted and soon he and his wife were on their way to America. Max’s wife Gertraud was pregnant with their first child who was born shortly after arriving in New York City. Once Michael was born, the three of them made the trip to Erie and were reunited with Tony and Louise. Tony and Max quickly changed the focus of the business from retailing to manufacturing. With a number of other similar manufacturers in the Erie area at that time, Smith’s was up against some stiff competition. However, with Tony’s and Max’s combined skills of traditional sausage making, culinary expertise, and original recipes brought from Germany, word quickly spread about Smith’s incredible tasting product and the company’s dedication to premium quality meat products.

As the business grew it was moved from its original store-front site to the current plant location where it has undergone expansions and remodeling because of the need for additional space. Max’s two sons Michael and John, have fond memories of accompanying their father to the plant late at night and early in the morning to check on the hams and sausages that were being smoked.

Today, Michael and John both own and operate Smith Provision. Max is now retired, but still comes into the office a few times during the week. Michael’s daughters Emily and Sara and son-in-law Ray are the fourth generation to work in the family business. Our product line consists of wieners, sausage, hams, and lunch meats. Smith’s sells product to distributors and retailers alike. We deliver to stores as far south as Pittsburgh, Pennsylvania, into western New York, and eastern Ohio. As people move from Erie or hear about Smith’s famous product, there is increased demand to have product shipped all over the country. We have shipped as far as Uzbekistan to Erie’s 542nd Quartermaster Company which was supporting troops in Afghanistan fighting the war on terror. They were a long way from home and desperate for some "Hometown Favorites." With a little planning, we were able to ship them enough hotdogs for an old fashioned barbeque.

"Good Taste Never Goes Out of Style!"

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