A tradition in meats
The tradition in meats started in 1915 when George Kohlbeck started his meat market in Luxemburg, WI. The building still stands across from Simonar’s Shell.
Grandpa and Grandson
In 1936, at the tender age of 16, Leo Salmon started working for his grandpa. As the oldest of the grandchildren and as it was in the depression, he had little real choice about his occupation at the time. But that was all right. Leo said, “I don’t regret it at all.”
Salmon & Barbiaux
On December 1, 1950, Leo joined in partnership with Don Barbiaux to form a custom slaughtering and sausage business west of Kewaunee under the name of Salmon & Barbiaux.
The company quit slaughtering in 1960 and sold mostly wholesale to the stores in Luxemburg, Algoma and Kewaunee.
Salmon’s Meat Products
In 1966, when Leo established the present company in Luxemburg, he made mainly wieners and bologna, selling only 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!
Gary & Glenn
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 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 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!
New Family, Same Tradition
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.