A Tradition of Excellence.

Neesvigs, Inc., originally of Madison , is Wisconsin ’s oldest and finest purveyor of meats and complementary food products, and supplies the foodservice industry throughout the Midwest and nationwide.

1913 - Oswald and Anna Neesvig opened the Madison Packing Company, which produced sausage and smoked meat products.

Late 1920's - The company had outgrown the local farm supply and began procuring fresh meats from Chicago ’s Fulton Street Market.

1950 - Neesvigs relocates to downtown Madison , on Johnson Street with a workforce of 9 employees.

1958 - Neesvigs introduced a new concept to customers . .. portion controlled meat products. This allowed the customer to focus on their specialty of food preparation and hospitality, while assuring them of consistent quality and portion size for each and every meal.

1976 - Neesvigs became a United States Department of Agriculture (USDA) inspected plant, providing the company with the ability to expand sales out of state.

1979 – Neesvigs begins sales to the gift and mail order industry, currently supplying product and drop ship fulfillment services to many of the top name in the Internet and Catalog Mail Order Marketplace.

1983 - Neesvigs was accepted for designation as Total Quality Control (TQC) for the USDA, hence establishing a “grade labeling” program for the further assurance of quality to our customers.

1985 - Neesvigs became Wisconsin ’s first Certified Angus Beef (R) distributor.

1988 – August 8, The Meyer family purchased the company. Their ownership continues today with two generations of stewardship.

1992 – Neesvigs expanded capacity to include multi-unit sales. Now, national foodservice establishments can enjoy the quality and consistency of Neesvigs product in every unit, regardless of location.

1994 - Neesvigs expanded its product line to include fresh fish. The success of this program led to the purchase, with related parties, of Empire Fish Company.

1999 - Growth in all facets of the business enable our move to a new state-of-the-art processing and distribution facility that includes multiple cutting and packaging systems with networked scaling and scanning stations to assure precise weights and sizing of portion control products. Cooler, freezer, production, and loading dock areas are individually climate controlled to maintain appropriate temperatures for all products and processes. Neesvigs’ Hazard Analysis Critical Control Points (HACCP) program was fully implemented.

2005 – Laptop order entry systems are deployed to Neesvigs’ street sales force to give our customers faster, more accurate access to our product information.

Updated July 25 , 2007