About Frick’s Quality Meats

Since 1896 and for five generations, the Frick family has been supplying America’s heartland with fresh and flavorful products. Early in the 1960’s we started manufacturing hams & sausages for the retail trade.

Through the years, Frick’s has earned its customers’ loyalty by providing flavor, freshness, and highly nutritional products. Our smoked hams and sausages, Frick’s prime specialties, are prepared in many varieties, all gently cured and smoked with the time honored family recipe. Our boneless hams are 97% fat free. We earn the right to put those words on our label because we take extra time and care to remove the fat and gristle, leaving you with a lean and nutritional ham.

Frick’s headquarters is located in the beautiful small town of Washington, Missouri, in the heart of Missouri wine country on the southern side of the Missouri River. Washington is famous for producing world-famous zithers beginning in 1866, the largest manufacturer of corncob pipes since 1869, and Frick’s ham since 1896. For over a century, we’ve been providing flavor, freshness, and highly nutritional products. Smoked hams and sausages, Frick’s prime specialties, are prepared in many varieties, all gently cured and smoked with the time honored family recipe.

In 2005 Frick’s completed construction of an expansion project and moved from their downtown Washington plant. The existing 25,000-square-foot distribution building was expanded on to include an 85,000-square-foot state of the art processing facility. The new facility is designed to prevent cross contamination, with no horizontal pipes or conduit so as to prevent condensation from dripping. The plant’s ready-to-eat area is also designed to have positive airflow and the chilled areas are zoned, featuring their own separate drains.

Additionally, each room is equipped with a utility service area to facilitate maintenance without hindering production. Other amenities include: stainless steel monorail system capable of holding up to 2 million pounds of meat; six new ovens; new refrigeration systems; and an increase in plant capacity by up to 40-million pounds.