About HB Slakter
The HB Slakter
story.
Family · Craft · Flavor
We raise pigs outside Ixonia, Wisconsin, with a focus on flavor, quality and authenticity. What began as a hobby to provide our own families with good pork has grown into a small business that serves neighbors, friends and communities across the Midwest.
Family feeding family: ours, and yours
How it started
Two brothers-in-law
and a pasture.
HB Slakter is family through and through. We're two brothers-in-law. Jon comes from education, Scott from marketing. We share Scandinavian farming roots and a passion for good pork. With our wives and our eight children, HB Slakter has become a true family effort.
Farm families raised livestock this way for generations, knowing healthy herds meant healthy families. That's the philosophy we started with, and it's the one we still hold to: good pork starts with good care.
The whole crew
Jon·Scott·Kessia·Julia·Brynn·Claire·Juliet·Josie·Wil·Jack·Addie·Ella
The farm
“Our farm sits just outside Ixonia, where rolling fields, spring-fed creeks and wild fruit trees make for good pasture. That's the ground this started on: fireflies over the grass, pigs doing what pigs do. It set the standard we've kept ever since.”
Jon & Scott · Ixonia, Wisconsin
The craft
A farmer's start.
A butcher's craft.
We don't wield the butcher's knife ourselves, and we won't pretend otherwise. Every batch goes to a trusted local butcher who shares our commitment to traditional methods, a partnership that started with our own herd and has held ever since.
From there every detail matters: how the meat is ground, natural casings, careful smoking, and simple ingredients that let the pork shine. That partnership is how what ends up on your plate is not another commodity product, but pork that carries the richness of its upbringing.
- The grind
- It takes an extra pass or two. That's all we'll say about it.
- Natural casings
- The snap you notice on the first bite.
- Small batch
- Mixed, seasoned and linked in runs we can watch.
- Local craftsman butcher
- A Wisconsin butcher who still works by hand.
Where the pork comes from
It started with our own Berkshire hogs on pasture here in Ixonia, and that's still the standard every batch is measured against. We'd rather earn your trust with the pork than with a slogan.
Why the brat leads
The brat is the front
door. The rest of the
pork is the house.
The brat is what people know us for, and it's where most folks start. That's fine by us. It's the thing we fuss over most. Behind it is the rest of the hog: bacon, chops, breakfast links, roasts, ground pork and a sauce, the cuts a family actually cooks with. We're not going to tell you what to buy. It's just there when you want it.
Four flavors, made the same way year-round: Traditional, Cheddar, Pepperjack and Jalapeño Cheddar. The brat doesn't have an off-season here. The Kitchen has it braised in January and on the griddle in July.
Get the real thing
Get some on the grill.
The brat is the front door, but the bacon, chops and breakfast links are waiting behind it.
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