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June    2018       Swiss-Links     
Hello June.. You bring us summer time fun, vacations, picnics and camping.
Bill's Country Birthday Bash was such a huge success. We are so glad that so many of you came to celebrate and enjoyed the day with us and took advantage of our in store specials.   
Thanks to  KWWR Country 96 Radio & The River City Cruisers for spending the day to help make it extra special!
Swiss Meat & Sausage In store Specials!
(served by Swiss E&R Church)
LOCAL Vendors & Crafters
KWWR Live Broadcast &
Ticket give away for Darius Rucker & Lady Antebellum
Sponsored by Swiss Meats
Swiss Improvement Organization  "Win A Pig Contest" 
A day of fun for all!
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Facebook, Twitter & Instagram.
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Swiss Family Spotlight

Our “slaughter team” consists of just three extremely reliable and diligent individuals: Mike, Shelby and Nick.

Mike is an excellent animal handler, and entrepreneur. He is able to humanely move the animals in the pens with ease. He designed new holding pens for the pigs this past year, and he keeps the beef fed and happy. Mike is a great engineer and can help design and manufacture any type of devise that will make any job here at Swiss Meat a little easier.

Nick was introduced to the slaughter floor when he started here at Swiss. He wasn’t quite sure what he had gotten into! But he has adjusted well. He helps skin the beef and scald the hogs. He is a very dedicated employee and when he is not on the slaughter floor, you can sometimes find him outside tending to the lawn.

Shelby is not afraid to get dirty and can keep up with the best we have! She splits the beef and hogs, gets them spotlessly clean, records all weights and takes care of all paperwork on the slaughter floor. Her humor is cherished as she keeps the momentum going! Shelby can also be found in the packaging room or pitching in wherever needed.

Our "processing crew" includes Tim, Mark, Jim and Janet.

Janet helps keep the “boys” in line! She had been the meat wrapper in the processing room for over 11 years. She is very thorough and extremely dependable. She takes pride in each and every package that she labels. She is very compassionate and helpful to others when needed.

Tim, Mark and Jim work the processing line. Tim breaks the carcasses down and runs the bandsaw. He is very thorough as he cuts all the steaks and roasts for each order. Mark and Jim both do the boning and portioning according to the specific instructions. They also season, grind and stuff the ground beef and sausages.  Then off to the freezer it goes. Janet makes sure they always have music streaming, otherwise they’ll have to listen to Mark’s singing!

Everyone works in perfect harmony as they perform their daily tasks, and they leave every evening, satisfied that their jobs were well done!

CrAzY  8's  SpeCiaL 
I'm not Sure WHY, I think it is kind of CRAZY, June is National Turkey Lovers Month.
So If you Love Turkey, you will go Crazy over
our June Crazy 8's. Our Smoked Turkey Legs & Wings
will be FLYING off the shelves on Friday the 8th of JUNE. Come in and catch yours' they are great reheated on the grill or in the oven. Try them for Lunch on Friday June 8th for only $5.00  TURKEY LEG with two sides lunch Special. 
SWISS MEAT & SAUSAGE CO.  Lunch Special 
June is National Fruit and Vegetable Month

Tips on how to keep Fruits & Vegetables fresh.

  • Some fruits and veggies produce a gas called ethylene as they ripen. This gas can prematurely ripen foods that are sensitive to it, so keep ethylene-producing foods away from ethylene-sensitive foods. Avocados, bananas, cantaloupes, kiwis, mangoes, nectarines, pears, plums, and tomatoes, for example, should be stored in a different place than your apples, broccoli, carrots, leafy greens, and watermelon.
  • Keep potatoes, onions, and tomatoes in a cool, dry place, but not in the fridge. The cold will ruin their flavor.
  • Store salad greens and fresh herbs in bags filled with a little air and sealed tightly.
  • Other types of produce such as carrots, lettuce, and broccoli start to spoil as soon as they're picked, so place these in separate plastic baggies in the crisper in your fridge ASAP (make sure they're dry since moisture speeds up spoiling).
  • Avoid washing berries until right before you're ready to eat them. Wetness encourages mold growth.
  • If you like to wash, dry, and cut your fruits and veggies all at once, store them in covered glass containers lined in paper towels. You'll not only be able to see them — which reminds you to eat them — but you'll also be keeping moisture out.
  • source /

Look what is NEW
Swiss Meat & Sausage

Check out our YouTube Clip


MO Sportsman Travels

Earn 10¢ on every dollar you spend on select items.
You can even DONATE your points to our
"Charity Account Program".
Double Points on Wednesdays! 


We care about your Satisfaction with our quality products & service.  Our guarantee is that if you are not 100% satisfied, we will make it right with an appropriate exchange or refund.

2056 South HWY. 19,  Hermann Mo. 65041
Hours :
Monday - Saturday 8:00 AM - 5:00 PM
Sunday 11:00 AM - 4:00 PM 
6-18             Swiss Links         by JULIE SCHROPE, MARKETING ASSISTANT

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Swiss Meat & Sausage Company 2056 S. Hwy 19 Hermann MO 65041
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