The Alpine Wurst and Meat House German Style Products

We process specialty meats for our customers, such as venison, bear, etc...

Processing can take up to two weeks.

Venison Processing from November 3rd to March 1st

There is a 10 pound minimum of boneless meat for each product we make.

Your meat can be processed into:

   Sausages: Hot Italian, Sweet Italian, Breakfast or Chorizo - 1/3 Pork Added

   Kielbasa - 1/3 Pork Added

   Summer Salami - 1/3 Pork Added

   Franks - Double the meat back

   Bologna - Double the meat back

We can also grind the meat into Hamburger with Pork or Beef added.

Vacuum Sealing is available as well at an additional cost.

Please bring your meats to be processed to the right hand side of the building and ring the bell. One of our employees will gladly assist you.