Roy's Swiss Sausage Factory

ROY'S STORY

This immaculate little factory stands proudly at the rear of the property where Roy grew up. His father, the late Henry Richina, was a Swiss emmigrant. He owned and operated a meat processing business. Roy began learning the business at age 7.
"I started working with my dad before I was 8," he said. "First just sweeping and cleaning, and then later cutting meats and making sausage." Turned out Roy had a real talent for that, one over the years that he has developed into a fine art.

Making good swiss sausage is not simply a matter of stuffing casing with meat, wine and spices. And Richina approaches the task with the reverence of an ancient alchemist. He stuffs his sausage with 75 percent pork and 25 percent sirloin tip, a choice cut. "I want the good stuffing and I've got the best," Richina says. He adds precise measurements of wine, sugar and a few different spices. The exact formula is his jealously guarded secret.

"I was worried because the place is hard to find. But the word got out and my business snowballed. People started coming from all over and coming back again. Soon I found myself shipping everyone's favorites to wherever they may be in the country." Roy links his sausage success directly to the faith and support of his family and friends, who helped him tool up to get started. And to the loyal customers who followed him to his new business.