Today, we step inside a legacy.

From a small-town butcher shop in Highland, Illinois, founded in 1969 by Alfred Korte and Don Richter… to a 54,000-square-foot powerhouse known across the country—Korte Meat Processing is more than a business. It’s a symbol of craftsmanship, consistency, and community.

With the world’s largest drying room, award-winning sausages, and a reputation as “The Best in the Midwest,” Korte has become a destination for competition pitmasters, deer hunters, and backyard legends alike.

But this episode goes deeper than the accolades.

Joined by Jay Lobello, we explore the story behind the growth—the values that built it, the people who sustain it, and the responsibility that comes with carrying a legacy forward.

Because this isn’t just about meat.

It’s about tradition, trust, and doing things the right way—no matter how big you get.

This is BBQ Therapy.

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