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The History of Swiss Meat & Sausage Company
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Dad
moved the family from St. Louis County to Swiss Missouri in 1965. From 1965
until 1969, Dad cut meat and manufactured sausages in his country store, which
Mom and Dad bought from Mom’s parents. Together, Dad and Mom operated the Swiss
Country Store and Service Station as well as raised us five kids. |
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As his business grew, he
realized the need to expand in order to keep up with the demand for his German
Country Sausages, so Swiss Meat & Sausage Company was built in October of 1969.
This enabled him to increase his processing volume of beef, hogs and lamb for
custom orders, as well as sell USDA inspected sides and quarters of beef, hogs
and lamb. He also added a smokehouse and started production of Hickory Smoked
Hams, Bacons, and Turkeys.
Dad doubled the size of
the operation in 1974, by adding more cooler space, a larger retail area and two
more smokehouses.
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Because Dad was always looking for
new opportunities, his foresight led to the beginning of a successful catering
operation in 1976. For the first couple of years they specialized in supplying
only the meat for weddings, anniversaries or parties. Then Mom decided to
accommodate their catering customers needs by offering many side dishes and
drinks to compliment Dads German Sausages, Hams, Roast Beef, Smoked Whole Hogs,
Turkeys and Chickens.
Dad oversees the
operation of the entire plant, but has handed most of the responsibility over to
me, his only son, Mike. Dad is still here to talk to customers (he loves to
talk!) and give his advice on important decisions.
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In 1997 I doubled the size of the
operation by adding a warehouse, a packing room, a sausage aging room, more
cooler space, a sausage kitchen, and three more smokehouses. I also upgraded
some equipment to remain competitive and to diversify our operations; which now
include, wholesale, mail order, deer processing, sausage sales, and private
labeling to go along with our custom processing, retail sales, and catering
business.
Dad and Mom worked as our
catering coordinators, and helped out wherever needed; as well as watch over -
and worry - about us five kids and 12 grandchildren. Tragedy struck our family
on November 5, 1998 with the sudden and unexpected passing of our mother at the
age of 62.
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Three of my sisters work full-time as well as
my wife. We are fortunate to have seven other full-time and eight
part-time employees who are dedicated, and whose basic interest is in
seeing that you receive the finest, most delicious, top quality meat that
your dollar can buy.
From the “best of the wurst”
Michael D. Sloan
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