August, John, Ruben, and Cathy… four generations of authentic artisans of handcrafted sausages and smoked meats. From a modest beginning, great grandfather August struggled without electricity, using an ice-filled meat case, to provide the community with traditional homeland meats. Decades later, with the help of modern technology and years of hard work, Cathy now sells her products worldwide and to some famous customers, such as making jerky deliveries to Aerosmith at Minneapolis concerts. Many of August’s original recipes are still being used today as well as new recipes being developed in our spice room. Tradition is our continued passion, while adopting current philosophies of local sustainability and natural products brings us into the future.
Wilber Thurk, the local blacksmith, handcrafted our three original iron smokehouses which are still being used today. Sausages are loaded onto poles and hand lifted into iron cages hanging above actual apple, cherry, and sugar maple wood fires.
Committed to local sustainability and community stability, Mackenthun’s welcomes local suppliers such as:
- Dr. Don & Mary Somers: Maple syrup artisans
- Donna Franz of At The Farm: Organic egg farmer
- Scott Herrmann: All natural, pure honey producer
- Brian Ames of Ames Honey Farm: Unique, single source honey producer
- Ann of Secret Garden: Purveyor of all natural jams, wild rice soups and mixes
- Scott Salonek: Raising premium elk
- Steve Schalwig: Local producer of antibiotic, steroid and hormone free angus beef
- Clark & Kathy Machtemes of East Bay Sugarbush: Local maple syrup from the Lake Waconia area
- John Peterson of Ferndale Market: Free range turkey
- As well as many, many other local crafters!
Ruban Mackenthun & Martha Mackenthun
Owners from 1955-1981
Current owner since 1981