History

Five Generations. One Family. Over a Century of Craft. 
Elmwood, Wisconsin · Est. 1923

our story

A Family Story, Told in Generations

Sailer’s Food Market & Meat Processing in Elmwood, Wisconsin, boasts a rich history rooted in family tradition and a commitment to quality. Established in 1923 by Frank Sailer, Sr., an Austrian immigrant, the business has been a staple in the community for over a century. Today, it stands as a testament to five generations of dedication to the meat processing industry.

“He decided to settle in Elmwood because the hills reminded him of home in Austria.”
— Frank Sailer, Sr.

1

1923

Frank Sailer, Sr., an Austrian immigrant, opens a Jack Sprat Food Store on Main Street in Elmwood, WI. Besides being a meat market, they also carried a full line of groceries.

2

1940s–1980s


Frank Jr. and his wife Lorena take over, transforming the store into a full-service locker plant with a slaughtering area and custom processing for local farmers.

3

1995

Ric and his wife Mary, along with their son Jake, take over the business. They shift focus to custom processing and sausage making — the foundation of what Sailer's is today.

4

2006

The business outgrows its original building. Jake and Ric face a choice: build or quit. They build. The new facility at 600 W Winter Ave features bigger coolers, modern processing, and a welcoming retail area. Jake achieves his Master Meat Crafter certification at UW-Madison in 2012.

5

2016 — Present

On April 15, 2016, Sailer's transitions from a State Inspected to a Federally Inspected Facility — opening doors to customers nationwide. With 100+ awards across state, national, and international competitions, the fifth generation continues the legacy.

GEN 1 & 2 · Frank Sailer, Sr. & Frank Jr.

In 1923, Frank Sailer Sr., who came to America from Austria at the age of 17, opened a Jack Sprat Food Store on Main Street in Elmwood. Besides being a meat market, they also carried a full line of groceries. A few months after opening, Frank Sr. and Marie had a baby boy named Frank Jr., who would eventually take over the business from his father.

 

Frank Jr. and his wife Lorena put many long hours into the store, making it an ever-growing business. By that time it was a full-service locker plant with a slaughtering area, doing custom processing for many local farmers. Their two sons, Ric and Greg, both worked with their parents for many years learning the business.

GEN 3 · Ric, Mary & Jake Sailer

In 1995, Ric and his wife Mary, along with their son Jake, took over the business. They made the decision to no longer carry a full line of groceries and to mainly concentrate on custom processing and sausage making — the heart of what Sailer’s is today.

GEN 4 · Jake Sailer

By 2006, the business had outgrown the building. Jake and his father Ric faced a choice: build a new facility or quit.
They built the new locker plant at 600 W Winter Ave features bigger coolers, modern processing equipment, and a welcoming retail area. In 2012, Jake completed his Master Meat Crafter certification at the University of Wisconsin-Madison — a one-of-a-kind program providing in-depth knowledge of meat science, food safety, and the development of sausage and smoked meats.
On April 15, 2016, Sailer’s made the transition from a State Inspected Facility to a Federally Inspected Facility — creating new opportunities and opening doors to customers across the country. Jake also hosts segments on Moose Country 106.7FM, staying connected with the community he loves.

GEN 1 & 2 · Frank Sailer, Sr. & Frank Jr.

In 1923, Frank Sailer Sr., who came to America from Austria at the age of 17, opened a Jack Sprat Food Store on Main Street in Elmwood. Besides being a meat market, they also carried a full line of groceries. A few months after opening, Frank Sr. and Marie had a baby boy named Frank Jr., who would eventually take over the business from his father.

 

Frank Jr. and his wife Lorena put many long hours into the store, making it an ever-growing business. By that time it was a full-service locker plant with a slaughtering area, doing custom processing for many local farmers. Their two sons, Ric and Greg, both worked with their parents for many years learning the business.

GEN 3 · Ric, Mary & Jake Sailer

In 1995, Ric and his wife Mary, along with their son Jake, took over the business. They made the decision to no longer carry a full line of groceries and to mainly concentrate on custom processing and sausage making — the heart of what Sailer’s is today.

GEN 4 · Jake Sailer

By 2006, the business had outgrown the building. Jake and his father Ric faced a choice: build a new facility or quit.
They built the new locker plant at 600 W Winter Ave features bigger coolers, modern processing equipment, and a welcoming retail area. In 2012, Jake completed his Master Meat Crafter certification at the University of Wisconsin-Madison — a one-of-a-kind program providing in-depth knowledge of meat science, food safety, and the development of sausage and smoked meats.
On April 15, 2016, Sailer’s made the transition from a State Inspected Facility to a Federally Inspected Facility — creating new opportunities and opening doors to customers across the country. Jake also hosts segments on Moose Country 106.7FM, staying connected with the community he loves.

GEN 1 & 2 · Frank Sailer, Sr. & Frank Jr.

In 1923, Frank Sailer Sr., who came to America from Austria at the age of 17, opened a Jack Sprat Food Store on Main Street in Elmwood. Besides being a meat market, they also carried a full line of groceries. A few months after opening, Frank Sr. and Marie had a baby boy named Frank Jr., who would eventually take over the business from his father.

 

Frank Jr. and his wife Lorena put many long hours into the store, making it an ever-growing business. By that time it was a full-service locker plant with a slaughtering area, doing custom processing for many local farmers. Their two sons, Ric and Greg, both worked with their parents for many years learning the business.

GEN 3 · Ric, Mary & Jake Sailer

In 1995, Ric and his wife Mary, along with their son Jake, took over the business. They made the decision to no longer carry a full line of groceries and to mainly concentrate on custom processing and sausage making — the heart of what Sailer’s is today.

GEN 4 · Jake Sailer

By 2006, the business had outgrown the building. Jake and his father Ric faced a choice: build a new facility or quit.
They built the new locker plant at 600 W Winter Ave features bigger coolers, modern processing equipment, and a welcoming retail area. In 2012, Jake completed his Master Meat Crafter certification at the University of Wisconsin-Madison — a one-of-a-kind program providing in-depth knowledge of meat science, food safety, and the development of sausage and smoked meats.
On April 15, 2016, Sailer’s made the transition from a State Inspected Facility to a Federally Inspected Facility — creating new opportunities and opening doors to customers across the country. Jake also hosts segments on Moose Country 106.7FM, staying connected with the community he loves.

Our Awards

Award-Winning Since 2004

Competing at state, national, and internationalcured meat competitions since 2004 — with over 100 awards and counting.

100+

Awards Total

2

 National Best of Show

6

State Best of Show

2

Cured Meat Excellence Awards

international awards

2

Gold Cup IFFE of Honor

8

Gold Medals

3

Silver Medals

1

Bronze Medal

our mission

The story isn't over. It's just getting started.

At Sailer’s, our mission is to provide high-quality, locally sourced meat products with integrity, care, and craftsmanship. We are committed to supporting our community by working with local farmers, ensuring sustainable, ethical, and humane practices — delivering fresh, expertly processed meat to you, our valued customers.

A Legacy of Excellence

What We Make

Originally founded as a butcher shop, Sailer’s has evolved into a SQF Certification & USDA-inspected custom processor specializing in beef, pork, lamb, and bison. Their smoked and cured products have garnered numerous accolades at state, national, and international competitions.
Jake also hosts segments on Moose Country 106.7FM, staying connected with the community he loves.

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