Salmon Creek Meats

Joe Markholt, who grew up on his family's farm and started working in their butcher shop at the age of 14, moved to rural Mossyrock with his wife, Sona, in 1994 to establish their own family farm. In 1998, they founded Salmon Creek Meats to continue the family-owned butcher shop tradition. With over 45 years of experience in the meat processing business, they have built a reputation for trust and quality among their customers.

Salmon Creek Meats emphasizes quality meat processing and minimal waste, taking more time in the processing by cutting one half at a time. They guarantee that customers receive all their meat back and only their meat. The business has perfected chemical-free curing and smoking of bacons and hams, as well as chemical-free sausage making, avoiding common allergens such as dairy, gluten, eggs, nuts, or corn. No MSG, nitrates, or nitrites are used in their processes.

Salmon Creek Meats prides itself on the trust and satisfaction of its repeat customers, ensuring that the time, money, and care taken to raise a healthy farm animal are rewarded with high-quality processing. Their commitment to customer service is a cornerstone of their daily operations.