Raber Packing Company has been in business in the same location off Farmington Road since 1954. I remember going there with my dad way back when I was a youngster here in P-town. Back then I would always look forward to the free hot dog that the butcher would give me before we left. I wonder if that tradition is still alive at Raber’s? There’s no better way to find out than taking a trip there...to the MBIP Mobile!
It’s gray and drizzly outside, this is the way I like it in the daytime. That rotten sunshine is nowhere to be seen!
Signpost ahead: Raber’s parking lot. Let’s park and let this meaty journey begin!
Let’s climb the stairs and make our way to...
The office and see if it’s okay to take pictures in here for this MBIP post.
Once inside the office I met Carrol, who’s owned and run Raber’s since 1970. He not only gave me the okay to take pictures, he posed for the MBIP camera from his desk seat.
Here’s a framed newspaper clipping featuring Carrol and that other white meat, pork.
Carrol’s oldest daughter, Julie, holds a framed photo of Raber Packing Company back in the day.
Julie offered to give us a tour of the place, so let’s go!
Pleased to meat you! Raber's offers custom slaughtering and processing of beef, pork, lamb or goat. Meat hangs here waiting to be cut into custom made orders. You can read more about this process here.
Here’s Tim carving up some steaks over in this corner.
Okay, now it’s time to visit the place I remember from way back when, Raber’s Steak and Chop Shop.
Raber’s is celebrating 60 years in business, nice to see some place that’s older than I am! There’s also tips and tidbits for first-time customers, the first being that you should bring a jacket because it’s kept at 40 degrees in here. Well, I’m dressed in a t-shirt, so it’ll be a chilly reception, but what are you going to do? Let’s go inside and have a look around.
Wow, it’s been decades since I’ve been in here, but it really hasn’t changed at all. Nice to see something that’s remained the same after all these years!
This back wall features a row of freezers with meaty treats inside.
Meats and cheeses are featured in this long refrigerated display case that pretty much runs the perimeter of the room on this side.
And there’s another display case over here on the other side that’s devoted solely to more meat. Let’s take a look at some of these meaty offerings.
All of the sausage, hot dogs and Polish sausage are made and processed right here at Raber’s.
Polish Sausage With Cheese. That sounds like the perfect thing to liven up a summer cookout!
Julie told me that all the hams are cured on site.
More pork over here, pig ears and snouts. Those are definitely an acquired taste!
This peppered pork tenderloin looks incredible!
Smoked Turkey Legs sit on this shelf over here. I tried to smoke a turkey leg once, but I couldn’t get it lit, so I had a cigarette instead.
Artwork from Raber’s 50th Anniversary celebration. This year marks the 61st year of business.
Here’s a shelf with some condiments to put on all this meat.
And if you’re a vegetarian, you can always come here and get a t-shirt.
This fellow looks to be hard at work in the center of the room inside of the display cases, let’s go say hi.
This is Dennis and I asked him if the free hot dog tradition is still going on here at Raber’s...
And it is! Hot Dog! Nice to see a longtime tradition still alive! Thanks to Carrol, Julie, Tim and Dennis for a fun visit and tour of Raber Packing Company. We’ll see you all tomorrow!