The roots of the business reach all the way across to Polish or German soils (depending on the year you dig them up). Since 1945 we've been butchering and curing the meats that are best served with a healthy serving of Sauerkraut. With a complete lack of natural, raw, lacto-fermented sauerkraut on the market we set out to make our own. The first in our kraut journey which holds a dear place in our hearts, and soon yours.