In 2024 we moved production operations into our new addition. The added space gave us room to grow with more efficient equipment, more smokehouses, and more cold storage space.

The Ebert family, seventh generation farmers purchased Salmon’s Meat Products on March 30, 2020. New owners, the Randy and Renee Ebert family, Algoma, Wis., will humbly carry on the traditions set by third generation meat processors, the families of Gary and Glenn Salmon.

In 1990 Salmon’s took their wholesale products up a notch by adding an agreement with Festival Foods. Salmon’s products are still available at all Northeastern Wisconsin Festival Food’s locations to this day!

In 1987 Gary and Glenn purchased a $26,000 stainless steel smoker to use in addition to their two old fashioned smokers. “The way we make it is really just the same as the old days” Gary said.

In 1985 Leo’s children, Gary and Glenn, purchased the business. Their expertise in the sausage making business was taught to them by their father.

In 1966, Leo established Salmon’s Meat Products, in Luxemburg. He made mainly wieners and bologna, selling wholesale to supermarkets in the Luxemburg, Kewaunee and Algoma areas along with the small retail outlet in the front of the building that is still open today!

The company quit slaughtering in 1960 but continued making sausage. They sold mostly wholesale and distributed to stores in Luxemburg, Algoma and Kewaunee.

On December 1, 1950, Leo joined in partnership with his cousin, Don Barbiaux, to form a custom slaughtering and sausage business west of Kewaunee under the name Highway 29 Sausage Company.

In 1936, at the age of 16, Leo Salmon started working for his grandpa, George. As the oldest of the grandchildren and as it was during the depression, he had little choice about his occupation at the time. But that was all right, Leo said, “I don’t regret it at all.”