Our Story
A Tradition of Quality Since the 1870s
For more than 150 years, the Oberle family has been smoking, curing, and crafting premium meats in the heart of Ste. Genevieve, Missouri. What began as a single butcher shop on Main Street has grown into a name trusted across the region — but the recipes, the methods, and the care behind every product have never changed.
From our signature Oberle Sausage to hand-tied snack sticks and slow-smoked jerky, everything we make carries the same standard set by our founder more than a century and a half ago: do it right, do it by hand, and never cut a corner.
Six Generations of Craft
The Founding
Joseph Oberle opened his meat market on Main Street in Ste. Genevieve. His specialty was a German-style bologna that locals came to know simply as Oberle Sausage — a recipe still produced exclusively by our family today. His shop was also the first meat market in the area to offer refrigeration, a mark of the forward-thinking quality that would define the business for generations.
The Sons Carry It Forward
Joseph's three sons — William, Fred, and John — grew the family trade. William ran slaughtering operations, Fred opened a second location, and John established a combined market and restaurant known as the "Flash" on Highway 61. Together they turned a single butcher shop into a regional tradition.
Growth & New Standards
Andre Oberle, William's son, oversaw production, while his nephew Jack Oberle acquired a neighborhood grocery in the late 1950s. Jack pushed the business forward by earning USDA inspection approval — opening the door to wider distribution. In 1976, the operation moved to its current home on Highway 32, and in 1991 Bill Oberle took over ownership.
The Sixth Generation
Today, Bill Oberle and his two sons — sixth-generation owners Stephen and Adam Oberle — run the business side by side. They hold to the same time-honored production methods passed down through the family, while embracing modern efficiencies that let Oberle Meats ship nationwide via UPS and supply retail partners across central and southern Missouri. Same family. Same recipes. Same promise.
Smoked In-House. Shipped Fresh.
Every cut is smoked in-house using traditional techniques and the finest ingredients — never rushed, never outsourced. Orders are hand-packed in insulated coolers with ice packs and shipped via UPS every Monday, so they arrive as fresh as the day they left our smokehouse.