Old-world craft, U.P. heart

“Hello all. My name is Pat Sommers. My wife, Chris, and I own and operate Sommers Sausage Shop and Wild Game Processing. I started cutting meat in 1982 in Lewandowski's Meat Market in Grand Rapids, Michigan, where I was trained in the art of old-world sausage making — built around slow curing processes that create deep-flavored sausages. It's an art form that is lost in today's fast-paced processes.

Learning the discipline of old-world sausage making gave me a palate for complex flavor profiles, and the ability to develop the quality flavors in my brand of sausage making. At the market I also learned that customer service is key to connecting with and serving a diverse clientele.

After several years, I wanted to extend my abilities — specifically curing and brining hams — so I moved to a larger company with many skilled butchers and honed my craft of making hams and bacon.

Then I met my wife and was introduced to the Upper Peninsula of Michigan. I completely fell in love with this ‘new world’ and all of its natural beauty, rich heritage, and tranquility. I saw the chance to bring everything I had learned to life and share it with the people of the U.P. So, in 1992, Sommers Sausage Shop became a reality.

Now, years later… the shop is thriving thanks to all of my wonderful customers, friends, and supportive community. Chris and I have truly loved raising our family while running our business — and now it is time to pass the apron, so to speak.”

— Pat Sommers