First generation hog producer, Jim Poepping and his wife, Helen, began Pep’s Pork somewhat "by accident" in 1981. At the time, Jim was working at Kraft Foods but was looking for a way to farm full-time. Relying on his farming roots and using their own hand-raised hogs, Jim and Helen began making pork sausage and other products right in their basement. It was a family affair right from the get-go. Jim’s mother, two uncles, an aunt, and their children all helped on a regular basis. Pep’s Pork quickly grew from there.
Fast forward over 35 years and you’ll find a state inspected slaughtering, processing, and retail facility producing some of the most sought-after meats in the area. Today we are recognized as a fourth-generation, family-owned and operated business with over 100 years of combined processing experience. Even the grandkids pitch in and help.
From start to finish, our family has complete quality control of our products – from the 1,400 hogs raised each year by Scott (Jim and Helen’s son) and his family, to the feed grown on our 280 acres of farmland. When it comes to our pork products, we can tell you everything about them. Beyond raising our own hogs and feed, we also maintain our own secret recipes, some are generations old while others were developed through trial and error.
From start to finish, our family has complete quality control of our products – from the 1,400 hogs raised each year by Scott (Jim and Helen’s son) and his family, to the feed grown on our 280 acres of farmland. When it comes to our pork products, we can tell you everything about them. Beyond raising our own hogs and feed, we also maintain our own secret recipes, some are generations old while others were developed through trial and error.
At Pep’s Pork, we’re no longer a small basement operation. Today our modern facility is large enough to accommodate processing hogs, custom order beef, and venison as well as on-site slaughtering. With more than 40 meat items available, our small yet highly efficient team of family members and family-like employees put in long hours. We do everything onsite at our facility just 15-miles out of Melrose near Spring Hill, MN. We even smoke our sausage in a traditional, oak wood smoker or a computerized smoker. At Pep’s Pork, we are a true family-owned business. From our family farm to your family’s dinner table, we hope you enjoy our pork products as much as we enjoy producing them.
Connect with us to order
Call Us
At Pep’s Pork, we’re no longer a small basement operation. Today our modern facility is large enough to accommodate processing hogs, custom order beef, and venison as well as on-site slaughtering. With more than 40 meat items available, our small yet highly efficient team of family members and family-like employees put in long hours. We do everything onsite at our facility just 15-miles out of Melrose near Spring Hill, MN. We even smoke our sausage in a traditional, oak wood smoker or a computerized smoker. At Pep’s Pork, we are a true family-owned business. From our family farm to your family’s dinner table, we hope you enjoy our pork products as much as we enjoy producing them.