Midwest Living - - Here & Now Journey -

Ruef’s Meat Mar­ket

Chris Hessling moved to New Glarus in 2014 with a mission: re­store the art and soul of sausage mak­ing. He washed dishes at a 104-year-old meat mar­ket called Ruef’s with hopes of one day buy­ing it. Last year, af­ter the owner passed away, he did. Chris has re­stored the shop’s old-world charm, as well as recipes that for­mer owner Willy Ruef es­tab­lished in the mid-1900s.


Hard sum­mer sausage

Cheese and crack­ers’ best friend, made from select cuts of beef and pork.

Cured hams

The se­cret sauce: bour­bon bar­rel maple syrup.


Dou­ble-linked dried snack­ing sausage (above)

that’s a spir­i­tual cousin to beef jerky.

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