Diversification, Old-Fashioned Way Key In Long-Term Family Business
our own feed. We may have sev
eral cattle around for a week.
“The farm’s been an asset to
our business in that we can
adjust our slaughter. We can
always keep our beef fresh. If we
get bought ahead we can just
feed the cattle until we need
them,” said Sidney.
Besides beginning the butch
ering operation, Harry Trout
man also ran a retail store in
Middleburg along with the
slaughter business. His sons,
John and Claire, later took over
the retail business and the two
enterprises became separate en
tities.
Striking a balance between
the old-fashioned way and new
technology may be key to a suc
cessful business.
Troutman’s Market, a whole
sale and retail operation, fea
tures sales of fresh and smoked
products complemented by a
custom curing and smoking
business.
A family business since 1937,
Brothers Frank and Elwood
Troutman sold the business to
Ron and Chester Troutman in
1972.
“Chester retired in 1982, and
I was in business by myself until
Aaron came last year,” said Ron
Troutman.
Aaron, 25, grew up working
in the business and is the fourth
generation of Troutmans to op
erate the market.
Troutman’s Market, which
employs eight people, includes
retail stores in Middleburg and
Selinsgrove plus a wholesale
route which covers a 60-80 mile
radius.
r The boxed beef, turkey,
chicken, and pork enters the
m
Employees take care of some custom killing at the
slaughterhouse. Custom killing accounts for 10 to 15 per
cent of the total slaughter. Although custom killing varies
seasonally, autumn is the busiest time.
Troutman’s doors to exit as ring
bologna, mini bolognas, ham
lunchmeat, all-beef hot dogs,
smoked turkey breast, smoked
ham, sausage, turkey, chicken,
and beef, or beef jerky. The busi
ness combines making old fash
ioned smoked products with
modem processing procedures.
“We have to be state-of-the
art-nowadays,” said Aaron.
“Time is money. The future in
this business is definitely high
tech to make it easier on every
body.”
TTiree computer-controlled,
self-cleaning smokehouses, a 20-
needle injection system, and a
vacuum stuffer comprise part of
the production facilities at the
Troutman operation. Produc
tion averages 1,500-2,000
pounds of bologna and 1,000
pounds of sausage per week.
According to Aaron, ring bo
logna is the biggest signature
product, with hams coming in
second. The holiday season,
understandably, is the busiest
time of year for the Troutmans,
who move approximately 200
hams a week compared to 400-
600 hams per week over the holi
days. Fortunately, with today’s
processes a ham can be smoked
and cured the same day. The in
jection system gives an even
cure to ham.
The addition of the vacuum
stuffer for sausages and hot dogs
is an exciting development for
(Continued from Pago AZ7)
Troutman’s Market, which features fresh and smoked
meat products, includes retail stores in Middieburg and
Selinsgrove plus a wholesale route which covers a 60-80
mile radius.
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m