A freezer full of freshly made sausage.
He is holding pork casing to let the meat in.
Lyn Meyers laughs with Jackie Hunter Richard, a customer, who is from Abbeville, but lives in North Carolina.
Lyn Meyers is the son of William Meyers, the man who developed the secretly guarded recipe. For years William operated Meyers Processing Meat House in Abbeville on Charity Street. While running the meat house, he also made his own pork sausage.
It took him a few batches to get the recipe where he liked it. And when he did, he never messed with the recipe again. It has stayed the same since that first day.
“I can’t tell what is in it (sausage),” said Lyn “All I can tell you is that it has three different cuts of pork in it. I can not tell you which cuts, only that it has three different cuts.”
The pork they use is not something you go buy at the local meat market. The pork is purchased in Kansas City and brought to Carencro. Every Monday morning he travels to Carencro to pick it up.
Lyn took over the business 16 years ago after his father suddenly passed away. That year, Lyn retired from Texaco and began making sausage. He, his wife June and his mother Velta ran the business after William passed. His mother died a couple of years ago and now it is Lyn and his wife making sausage.
“I can not stay home and watch TV,” said Lyn on why he continues to make sausage. “I still enjoy coming in and making sausage with my wife. I enjoy seeing everyone when they walk in to buy sausage.”
Every Monday he travels to Carencro to purchase the fresh pork and he is back in his store by 5:30 a.m. Then the work begins with him and his wife taking the meat off of the bones.
The meat is ground and then placed in a water sausage stuffer. The stuffer loads 50 pounds of pork into pork casing in only a few minutes.
His wife weighs a section to where it weighs two pounds. They place each two pound portion of sausage in a bag, seal it and then drop it into one of three freezers.
The process of making sausage is done every Monday during the summer and Monday and Tuesday mornings during the winter.
This past Monday, Meyers had help making sausage. His granddaughter Katherine Meyers, Kevin’s daughter, spent a couple of hours helping. With three people it took only two and half hours to make 50 pounds of sausage. If it is just him and his wife, it is about four hours.
When Lynn is not making sausage on Monday, he is in his shop selling it Tuesday, Wednesday and Thursday. He closes the store on Friday and on the weekends.
When his father created the recipe, little did he know his son would still be making and selling Meyers’ pork sausage 50 years later.
“He would be glad to see we are still selling, but not surprised I’m doing it,” he said.
As long as people continue to buy Meyers’ Sausage, Meyers said he will continue to make it. He has no Web site where anyone can purchase it worldwide and he does not plan to get one. The price of a 2-pound pack of pork sausage has sold for $8 for the last six, years and one day he will raise the price, but not anytime soon.
“Look how healthy it looks,” pointing to the pork. "It is nothing but pork. That is how my father wanted to make the sausage 50 years ago and that is how I continue to make it today.”
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