Our story started back in 1950 with Otto Knoche, founder of Otto's Meats was born in Fredeburg, Germany. His grandparents butchered a pig every year and Otto would help his grandfather make homemade sausage, and this is where his interest in meat started. Otto’s parents encouraged him to work at a local meat market learning the butcher trade in Germany which he started at the age of 14, beginning his apprenticeship.  At 17, he had his journeyman’s degree and a master’s in the trade at 21 which made him the youngest in his region to have a master’s.  Otto became very well known for his knowledge in German sausage and that was recognized by Siegfried Frankenthal-who wanted to add the production of authentic German sausage to his company, Packerland Packing. The catch to this story is that Mr Frankenthal was located in Green Bay, WI. In 1975 Otto took a flight across the Atlantic to talk about a position at Packerland, and ultimately decided he wanted to stay here and share his expertise with them. While learning to speak English, he worked alongside another master sausage maker for Mr Frankenthal in planning to build a German sausage factory. The untimely death of Mr Frankenthal changed those plans and Packerland Packing was sold. Otto then worked at another local meat market, but his ultimate dream was to own his own meat business.  In 1980 the stars aligned, and the perfect location opened in Luxemburg, WI, Daul Butchering. Within 5 years he needed to expand his building- and that is when he built the building which now houses Otto’s Meats. The new building made it possible for him to do what he loved—make sausage.  Approximately 15 years in, he began researching products that would be free of nitrites, dyes, cereals, and MSG for a healthier option.  The word spread about these healthier products, and it became the direction of all his products from there forward including a large organic selection. The community that he built, being one of the only shops in the area offering MSG and nitrate free items, was immense. From here the business flourished and has become the business it is today.

By the time Otto turned 70, he was ready to seriously consider selling Otto’s Meats, but his biggest concern was selling to someone who would continue this legacy of healthy products for consumers.  In late 2021, he found that family and by February of 2022 the transition to the new owner’s was complete. He liked that the family had deep roots in the community and a desire to carry on and grow the business as it was needed. Otto worked with the new owners until mid-October 2022 to help make a smooth transition and he continues to encourage, support, and be available for any assistance they may need. The new owners want to make sure they honor everything that Otto has built and will continue to carry on all of his amazing traditions and recipes. They have expanded on the service they are able to provide consumers in Northeastern Wisconsin.