Eckermann's Meat Market was established in 1961. Over the years, the Eckermanns have kept their recipe just about the same as it was in the very beginning, the beef-pork with garlic sausage being one of their best sellers.

"When we started, we made sausage in 30 pound batches and tasted every batch," says Lorine Eckermann. "But we make so much now that it would be impossible to taste every batch."

Their facility is over 10,000 square feet, including housing for the livestock, with ceilings from 9 to 20 feet. This provides ample room for cold storage to keep all the products their freshest.

If you walk through the place, the entire area is buzzing as people busily attend to their chores at every station. The Eckermanns are proud of their faithful employees. Some have been there almost as long as the business has been in operation. Lorine cooks for the whole crew every Thursday.