Culture and Community – Smoking Hot!

New Albin’s City Meat Market has smokers so hot they give off smoke or steam.

Around the clock, seven days a week, 360 days a year, the City Meat Market offers a continuous supply of fresh smoked meat thanks to the collaborative efforts of father and son duo, Alan Wuennecke and Joshua Dreps, and their staff.

Outside the local grocery store stands a refrigerated meat vending machine built specifically for the store. Stocked with a wide selection of items including smoked sausages, snack sticks, jerky, steaks, locally sourced cheese curds, and snacks, the machine accepts correct change, as well as credit and debit cards.

The market’s founder Christopher Meyer immigrated from Germany in 1882 and brought with him the original bologna recipe. In addition to the store, Meyer established a bank and had another store next to the bank. F.C. (Fredrick Christopher) Meyer, purchased the City Meat Market from his father and built the current store in 1906. In 1910 the second building was erected, and in 1912 the third section was added for ice storage.

Around 1957 or 1958, Alan’s parents, Edger and Shirley (Meyer) Wuennecke, bought the store from Shirley’s grandfather, Albert Meyer, and Alan’s great-uncle Paul.  They resided above the store until 1978 when they moved up the street to Alan’s grandparents’ home. Alan lived above the store until 2001 until he moved to the suburbs of New Albin. Josh also resided above the store, and presently, his cousin resides there.

Alan shared that his upbringing was spent in the store learning the business hands-on.

Alan’s wife Kelley is also involved in the family business. Alan explained that she “helped his dad with the sausage stuffing and then on her own after my dad couldn’t work any longer. Then she did the store bookwork.” Josh’s cousin also works at the store.

Customers have been coming to the store for generations.

Joseph Zuccaro posted a review on Facebook, “We stop every time we travel that way. My family has enjoyed the delicious smoked meats and deli items for four generations now. Ring bologna and the pork and beef jerky are out of this world!!”

They are smoking four to six days a week depending on “need.” They make bologna and snack sticks every day. They go through an estimated 500 pounds of meat a week making bologna.

Hickory wood infuses the meat with its smoky flavor, wafting its enticing aroma throughout New Albin. The internal temperature is around 160 degrees and they smoke for color. For example, bologna is a burgundy color. They don’t probe the jerky because by the time it’s fully cooked, it has reached around 200 degrees. The bologna and snack sticks are finished off in a cooker in the back of the store because they contain chicken which must reach 165 degrees.

Dawn M. Clinton shared a review on Facebook, “OMG their ring bologna is so good.”

Their homemade sausages, mild and hot pepper snack sticks, lunch meats, and jerky are crafted using family recipes passed down through the generations. They also smoke salmon.

Since the size of the store is not large; there are white arrows on the floor to guide customers from the door, down one aisle and up the next past the meat counter and the cooler with cheese curds, and past the cash register. Expert tip: Do not turn around and go the opposite direction.

The family supports and buy as much as possible from local, small businesses, emphasizing that it is “important to support local businesses.” Walking around the store you will see products for sale demonstrating their commitment to buying locally. For example, Pleasoning seasoning from La Crosse, fresh vegetables, jams/jellies, candy, and cheese curds. In the springtime, shoppers will find Amish-made raised container flowers for sale from the Cashton area.

Josh said that 80% of their business is passersby.

Kathy Reynolds recommends City Meat Market on Facebook – “We were driving down The Great River Road on a day trip from the Twin Cities today when my husband and I both exclaimed, “What’s that smell?” We immediately made a u-turn and followed our noses to City Meat Market. We were given a sample of some of their smoked sausage and we were hooked. I added some of their delicious cheese curds and we had a very tasty snack to sustain us. Would I drive almost three hours to sample their fare once again? You betcha!”

For the latest updates and contact information, visit their website citymeatnewalbin.com or follow them on Facebook. If you’re planning to visit from afar, Josh recommends calling ahead to place your order so they can set it aside.

They also offer shipping throughout the U.S. Just dial (563) 544-4236 to place your order or inquire about shipping options.

The store at 199 Railroad Ave. NW is open Monday through Wednesday from 8 a.m. to 6 p.m., On Thursday and Friday, they are open from 8 a.m. to 6 p.m. Saturday from 8 a.m. to 4 p.m., and closed on Sundays. Enjoy!