In 1939, Gottlieb Dietz and Walter Watson crossed paths in Philadelphia. The German immigrant bought Watson’s business, and Watson stayed on to work with him. Soon, Dietz developed his own sausage recipes based on German traditions, and the Dietz & Watson, Inc. company grew in popularity. Read more at iphiladelphia.net.
In the 21st century, the family business is now run by the fourth generation, continuing to produce and sell premium deli meats, cheeses, and other specialty products in Philadelphia and beyond. In this article, we explore the company’s history and its dedication to delicious, high-quality food.
The History of Dietz & Watson
In 1922, Gottlieb Dietz decided to move from Germany to the United States. With his home country’s economy struggling to recover after World War I, he chose to seek a better life across the ocean. He selected Philadelphia as his new home, where he began to perfect his sausage-making skills.
This continued until 1939, when Gottlieb purchased the local Watson Meat Company. The facility was located near the Benjamin Franklin Bridge on the Delaware River. The scenic location provided inspiration, and Gottlieb’s extensive experience allowed him to run the business well from the start. He combined the former company’s name with his own, and Walter Watson remained with the new enterprise as sales manager. Thus, the history of Dietz & Watson began.
Gottlieb had two daughters, Ruth and Lore, who began working at their father’s company in 1942. When he passed away, they continued the family business. Under their leadership, the company expanded and gradually became the largest supplier of deli meats in Philadelphia.
Notably, Ruth began working at the company at age 14 and remained its chairwoman until 2019. She was so devoted to the family business that she earned the nickname “Momma Dietz.” It was Ruth who designed the new logo that the company began using in 1957.
Thanks to such dedication and product quality, the Dietz & Watson company was destined for success. In 1975, the operation moved to a new, larger location in Northeast Philadelphia. It was here that Gottlieb’s grandchildren began their careers in the family business, ultimately succeeding in making the brand nationally recognizable. The leadership team included:
- President and CEO Louis Eni;
- Company CEO Chris Eni;
- CFO Cindy Eni Yingling.
In the 21st century, Dietz & Watson opened facilities in Baltimore and Corfu, New York. Its products are also sold by retailers and various stores, including online platforms like Amazon Fresh. The company’s total number of employees now exceeds 1,000 nationwide.
The Dietz & Watson Product Line
The company’s assortment includes over 700 products made from chicken, beef, pork, turkey, ham, and cheese. Dietz & Watson has also developed a line of unique condiments.
The company sources its beef from the Midwest and imports pork from Canada. It partners only with farms that adhere to humane animal welfare standards and do not use artificial colors, flavors, hormones, or other additives. The company’s poultry is supplied by a family cooperative in the Shenandoah Valley, Virginia.
In 2015, the company launched the Dietz & Watson Originals line. This is a special collection of “no antibiotics ever” deli meats and other organic products. In 2017, new organic salami, cheese, and crackers were introduced. Many pre-packaged meat assortments and other delicious, healthy snacks also became available.
In 2019, Dietz Nuts were added to the company’s product range. They are cut into small pieces, making them convenient for serving alongside cheese and other company products. In this way, the product line is constantly being reviewed, supplemented, and expanded to satisfy customer tastes.
The Modern Company
In the 21st century, Dietz & Watson continues to prepare deli meats, sausages, cheeses, and condiments based on the original family recipes and techniques developed by its founder. At the same time, the company embraces innovation and isn’t afraid to experiment. For instance, they were the first to bring a “no salt added” turkey breast to the market. This happened in 1978 after the CEO was prescribed a low-sodium diet. The product became popular, as many other Philadelphians were receiving similar advice from their doctors.
However, the company has also faced difficult moments over the years. In 2013, a fire engulfed the Dietz & Watson distribution center in New Jersey. The blaze lasted for over 72 hours and destroyed the 266,000-square-foot facility. More than 300 firefighters battled the fire, a process complicated by solar panels installed on the building’s roof. After this event, Dietz & Watson decided to move its distribution operations to the Tacony neighborhood of Philadelphia.
In 2019, the company celebrated 80 years in business. Its growth continues, and the production of high-quality, delicious meat and other deli products carries on without missing a beat.