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A course ground smoked meat made using pork and seasonings. In the United States, the sausage is most often associated with Cajun cooking.
Chorizo is made by grinding the pork and marinating it in spices. Paprika is the spice which gives chorizo its characteristic flavor and distinguishes it from other sausages.
A sausage that is created with a mixture of beef and pork. This type of bologna draws its name from the fact that the meat is shaped into a tubular design, not unlike link sausage.
All pork brats cured, cooked and smoked in our smokehouse.
Boneless ham smoked to perfection. Great for breakfast or any meal.
Top round that has been cut into strips, trimmed of fat, marinated in a rub and smoked with low heat. Shelf stable and great for snacking.
A combination of pork and beef blended with garlic and other spices. often served with fried onions, cooked in soups or baked with sauerkraut.
Regular & Hot
All beef in a collagen casing smoked with real hickory wood. Shelf stable and are also great for snacking.
A combination of lean beef and pork. Excellent for party trays and sandwiches.
A combination of beef and pork "hot dog". Smoked with real hickory wood. NEW! Cheese Dogs....An All American Classic.