The Frick name might not sound familiar, but our history dates clear back to 1896 when Edward Frick opened up a butcher shop in Washington, Missouri. The world’s a mighty different place today, but Frick’s is still a family business, still headquartered in Washington, still making all of our products in America’s heartland with American Pride. And if there’s one thing we’ve learned over 120 years in the meat business, it’s that flavor takes time.
For five generations and counting, we’ve hand-picked the choicest cuts and finest ingredients, cured our meats with nothing but real cane sugar, and smoked them slowly to perfection over embers fed by rich, fragrant American hardwoods like hickory, apple, and cherry.
Our hams, sausages and other meats come to you fresh, never frozen, to ensure the richest possible flavor. It’s not the fastest or the cheapest way to do things, but it’s always been the right way. And from your first bite, we think you’ll agree it’s worth the wait.