When Nick and his wife Jeanne purchased their store in 1969, it had a modest meat department. Becoming more and more involved in the meat business over the years, they worked to make specialty smoked items, quality and service in fresh meat, and custom processing their specialties.

Nick’s long experience in sausage making began by learning curing and smoking techniques from an old German sausage meister. Then Nick’s Meat & Grocery was purchased by Todd and his wife Cheryl, who owned Nick's for over 20 years.  Today, you’ll find Ryan and Jessica Brandt behind the meat counter making their delicious products. They’ll continue the history of products made with unique blends of spices, quality meats, and careful preparation. The Brandts look to add new and exciting flavor combinations to the already long list of award winning recipes.