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Daily Inspiration: Meet Sheila and Jim Rittler

Today we’d like to introduce you to Sheila and Jim Rittler. 

Hi Sheila and Jim, please kick things off for us with an introduction to yourself and your story.
When we first started thinking about owning a business, I had been a chef instructor for 25 years, and my husband was an Ag instructor for 20 years. 

In our small town of Carey, the local meat market came up for sale. 

Saums Meats and Carry Out was known for having “Ohio’s Best Bratwurst.” 

We bought Saums Market 6 years ago. 

We have had amazing support from the community 

Our goal was to keep the recipe for the bratwurst 

We are committed to selling only high-quality meats 

Our lunch specials offer variety for local business people 

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back, would you say it’s been easy or smooth in retrospect?
Struggles have been that all the equipment was older when we bought the place (Saum’s Meats and Carry Out had been in business for 33 years). So have had to repair and or replace all the equipment. We have grown to the point that the current coolers and freezer was not big enough. Covid was a struggle for everyone with prices and still continue to be. 

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
We are now known for “Ohio’s Original Best Brats” We make our own seasoning blend which is what makes us unique. It is a traditional German recipes that was originally brought to the previous owner by an older German Sausage maker. we grind, mix, stuff the caseings, and twist by hand. Most proud of doubling the business by continuing on the tradition of old-style German Bratwurst 

Is there something surprising that you feel even people who know you might not know about?
For the first 5 years of owning the business, we were both full-time teachers. Jim retired last year from teaching, and I still work at the school 

We make all our bratwurst, Italian sausages, salads, lunch specials, burnt ends, and bologna in house 

We cut steaks fresh daily, 

Grind our ground beef and sausage daily 

We smoke beef brisket, pork butt, pork ribs, pork belly, beef femur bones, and pigs’ ears (for dog treats) 

Contact Info:


Image Credits

The Marion Star

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