Robert "Tinky" Maeker and his father originally started what would become the Maeker's Sausage & Processing business as a Shiner, Texas, grocery store and meat market in 1967. Maeker and his father experimented and made several different types of smoked country sausages, and the business began growing, year after year. Maeker's moved to its current location, 813 E. 16th St., in the '80s and continued to grow adding customers across the state, including retailer HEB. Maeker said the company's success came from a commitment to quality and making sausages like they do at home, in the country, with high-quality meats, no shortcuts and no additives. It's a commitment carried on by current owners, Doug and Melanie Nevlud, and their entire team. "Every ingredient we use is superior, everything is all muscle proteins and superior spices," Doug said. "There are no trimmings. We have a good group that understands what I want and the quality I expect."
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