Our History

Many people in central Minnesota and many who pass through Morrison County have known for the past 100 years about the fantastic meat market known as Thielen Meats of Pierz.

Place Your Order | 320-468-6616

Nationally Known Meat Market

We are known around the world for having the very best quality fresh and smoked meats. Our home-smoked bacon has become world famous for its lean-ness and great smokey flavor.

We are a 4th generation meat market built in 1922. Though we've added many great meat products over the years our old-fashioned techniques have remained the same. We hand cure all of our hams and bacon in-house using the area's finest quality pork. We also offer USDA choice beef that's cut fresh daily, all natural Amish grown chicken, and a great selection of fish and seafood.

We are truly a full service meat market. We take pride in using the very best ingredients to produce over 100 varieties of fresh and smoked sausages. We also make a large selection of ready-to-cook products such as meatloaf, marinated steaks, chicken and pork and many great grilling items.

Our retail meat market is located in Pierz, Minnesota. Our market is HACCP compliant and inspected under the "Equal to USDA" standards. This means we are able to assure you are receiving food that is fresh, safe and healthy. We are also able to supply meat products to restaurants, institutions and other retail locations.

Thielen Meats History

The meat market was started by Phil Thielen in 1922. They were first located in back of a furniture store in downtown Pierz, a farming town of 1,300 people 110 miles north of the Twin Cities.

Phil's son, Lerald or Junior, worked for his dad and eventually took over with his wife, Dorothy. They built the present building in 1961. Lerald died in 1977, but Dorothy's still around and still helps out sometimes.

Thielen Meats is currently owned and operated Lerald's son Keith Thielen and his three sons Matt Thielen, Andy Thielen, and Joe Thielen.

It was Phil Thielen who developed the bacon-making formula still being used today. It all starts with good-quality pork bellies, currently supplied by a packing plant in North Dakota. The bellies are hung on racks that are then rolled on overhead tracks into a 6-by-12 foot steel smoke chamber or smokeshouse. It's how great-grandma and grandpa did it. There's nothing written down; it's just the way we've done it for 80 years.