At that time, the building was machine a sous vide professionnel 9701n jeux gratuit au casino 2010 comprised of a smokehouse, production area, a 12-foot meat counter and the apartment where Gerhardt and Esther lived and raised their two sons. While their primary focus was custom processing, they steadily grew. This new development doubled the retail space that now holds 56 feet of full service counters and 75 feet of self-service cases. In 2005, Gary sold his portion of the business to his son, Ryan, and in 2008 Bruce. Their spouses, Geri and Betty, also joined the staff at this time handling the retail aspect of the meat market. In 1977 they expanded their freezer space to accommodate the custom processing. In 1984, after acquiring neighboring property, a. They had one employee. In November 1975, Gerhardt and Esthers sons, Gary and Bruce, purchased the business. Gary assumed handling of the accounting and marketing side of the business, Bruce served as the general manager overseeing the day-to-day sausage.