While the origin of the frankfurter is not to be mistaken with our very own founder, Frank Brunckhorst, it may have been destiny that the hand-held delicacy was introduced in the same city as Boar’s Head Brand and our Frankfurters.

As legend has it, the first frankfurters in America were sold from a German immigrant’s pushcart on the streets of New York in the 1860s. The seasoned, smoked sausages made of beef and pork were named after their hometown of Frankfurt, Germany.

Over the years, the German-coined "little-dog" or "dachshund sausage” made its way into various American pastimes, its name and style evolving along the way. From “franks” or “hot links” at backyard barbecues to “red-hots” devoured at baseball games, frankfurters have become the quintessential American fare we know (and love) as hot dogs today.

In 1905 in Brooklyn, our founder, Frank Brunckhorst, crafted Boar’s Head Frankfurters using an original family recipe and only the finest ingredients. Made with USDA Choice Beef and a proprietary spice blend, our franks continue to bring exceptional flavor and a superior bite to picnics, barbecues, and dinner tables across the nation.

Whether you call it a frank, hot dog, red-hot or whatnot, what truly defines it is what you put on it – and the way it’s cooked or topped represents the style (and pride) of various cities and regions.

For a taste of Chicago, place an Uncured Beef Frankfurter in a steamed poppy seed bun and garnish it with a garden of toppings, including: chopped white onions, sweet pickle relish, a Kosher Dill Pickle Spear, tomato slices, hot bell peppers, a dash of celery salt and Yellow Mustard.

Keep it simple like New Yorkers by enjoying the iconic pushcart-style hot dog, always in its natural casing, and traditionally topped with Sauerkraut and Delicatessen Style Mustard.

For Detroit’s hearty, Coney-style flavor, load your all-beef frankfurter with chili sauce, raw onion and a generous drizzle of yellow mustard. Try the same toppings on Uncured Pork & Beef Frankfurters to create the Half-Smoke style of our Nation’s Capital.

Prefer a frank wrapped in crispy, delicious bacon? Take your flavor journey to the home of the blues by crafting a Memphis-style BBQ dog wrapped in Naturally Smoked Bacon and topped with BBQ sauce, shredded cheddar cheese and green onion.

Journey further west to the deserts of Arizona to enjoy the flavor-quenching Sonoran Dog: a bacon-wrapped frank served on a bolillo-style bun and loaded with pinto beans, onions, tomatoes, avocado and mayonnaise.

While hot dog styles run nationwide, and the unwritten list of rules runs longer — grilled or boiled, with or without casing, topped with ketchup or mustard — remember that your preference is always the exception.

Create your own style and a frank you’re sure to be proud of with Boar’s Head Frankfurters.