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Wilber Wieners:

These famous wieners are made in either coarse or fine ground texture stuffed into a natural casing. The coarse ground wieners are little juicier and the biggest seller at the Market. The garlic flavor and fruit wood smoke make them a popular choice.

Cheese Wieners:

These are made from the same recipe with a variety of cheeses added to make them a kid’s favorite.

Jalapeno Wieners:

These wieners also use the same wienie recipe, except it isn’t the garlic that packs the extra punch, it’s the jalapenos!

Link Bologna:

Made with the same ingredients as the Wilber Wieners, they are fine ground and stuffed into a larger casing then tied into links.

Ring Bologna:

Made with the same ingredients as the Wilber Wieners, they are coarse ground and stuffed into a larger casing with their shape giving them their name.

Polish:

This sausage is known to be juicy and is great on the grill or simmered with kraut. The recipe for this sausage is different from the wieners, in that they are more peppery. They are made with two-thirds beef and one-third pork.

Cheddar Polish:

The same great tasting polish with cheddar cheese added for an extra juicy experience.

Hot Links:

If you are looking for something to spice up your mouth—then look no further. These are made of one-fourth beef and three-fourths pork and pack a lot of heat.

Smoked Bratwurst:

These sausages are similar in size to polish, but the flavor has a German influence. They are made with two-thirds pork and one-third beef.

Beer Brats:

The name says it all. These all pork bratwursts have beer buds added to them. A fun choice for a grill-out.

Cheddar Brats:

The smoked bratwursts with cheddar cheese inside.

Jalapeno Cheddar Brats:

These brats not only have delicious cheddar cheese added, but also some jalapenos to give it that extra kick.

Summer Sausage:

This is a milder summer sausage that is made with two-thirds beef and one-third pork.

Jalapeno Summer Sausage:

This summer sausage has jalapeno and sweet red peppers added to give them an extra kick.

Taco Summer Sausage:

Our popular summer sausage with jalapenos, taco seasoning, and cheese to make it a fun twist on an old favorite.

Jaternice:

This award winning pork sausage is a true Czech delicacy. The recipe comes from Ella’s family (Sysel family). It consists of pork ears, snouts, tongues, liver and bread. It is like a pudding that is eaten either for breakfast or dinner. A serving suggestion is to eat it on rye bread with mustard.

Jelita:

Similar to Jaternice since it is also made with pork ears, snouts, tongues, and liver. The difference comes when the blood and barley are added. Due to its drier texture it may be enjoyed more when made along side a Jaternice.

Pork Sulc:

Also called Souse or Head Cheese, this lunchmeat is made with pork ears, snouts, tongues, and onions. There is vinegar added to give it a sour flavor. It makes a great sandwich, or put it in a bowl with onions and more vinegar.

Pickled Tongue:

This is similar to Sulc since it also has the sour flavor from the vinegar. It consists of pork tongues that have been brined to give them that pink color. It also makes a great sandwich.

Blood Burst:

This lunchmeat gets its dark red color form the blood that is added. It used to be made in a hog’s stomach that was sewn up. Today, it is made in a collagen casing, which makes it easier to serve. It is made with pork ears, snouts, tongues, and blood.

Beef Stix:

These all beef stix are fruitwood smoked and stuffed into collagen casings. They are a great snack for all ages.

Fire Stix:

Similar to the Beef Stix these are hot due to the addition of crushed red peppers. Be ready with a drink when you try these stix.

Beef Jerky:

This whole muscle jerky is known for being peppery. It has won several awards including the NAMP (Nebr. Assoc. of Meat Processors) Grand Champion award in 1995, 1997, and 1999 in the whole muscle jerky class. In 2002, it won “The Best of the Midwest” award.

Ground and Pressed Jerky:

The same recipe is used for this jerky except the meat is ground and stuffed onto the smoke screens. It is not at chewy as the whole muscle jerky and not as hot, since it is not sprinkled with black pepper like the whole muscle jerky.

Some of the other fine products that we make here are:

Homemade Bac Home-made Bacon:

Received the Championship award at the American Cured Meat Championship in Kansas City - July 19, 2003.

Breakfast Sausage:

Regular, Maple and Apple flavored

Swedish Potato Sausage

Hot Italian Sausage

Marinated Chicken Breasts:

Garlic-Butter (has won 4 awards), BBQ, Burgundy Mushroom, Teriyaki, Grill Hickory, and Lemon Pepper

Buffalo Products:

We started making buffalo products in 2002. The buffalo meat is purchased from a ranch in South Dakota and found to be lower in cholesterol than beef, chicken and pork. The products we make out of buffalo: Burger, Polish, Summer sausage, Jerky, Stix, and assorted steaks.

Some of the products are frozen and in the labeled chest freezers. You are welcome to purchase frozen products so they safely make the trip home, and they are just as fresh as the unfrozen products.

Most of the products are made with natural casings. The wieners are made with sheep casings, ring and link bolognas with beef casings, and the polish, hot links, and bratwursts with pork casings.