Viktor Laciok opened his quiet country meat store in December of 1977. He already had a reputation, among his friends and neighbours, for producing delicious Polish kielbasa and sausage. Everything was made the traditional way: starting with lean quality meat, seasoned with spices and then smoked to perfection in a smokehouse Vik crafted himself.
A year later Vik's son, Richard joined the business. For a number of years the business was run by father and son alone. Together they added new products to their collection; their focus was always on quality. Vik taught his son that producing a consistent premium product will keep people coming back. Make everything as if you are making it for yourself and your own family, was and still is their motto.
As the business grew, so did the family and Rick's children each played a role in making the business what it is today. Craig, now manager of the Main Street location, began working at the meat shop as a young boy. Eager to work with his dad and grandfather, Craig spent weekends at Vik's helping with small jobs, cleaning and learning the trade. Throughout the years Craig's creativity and enthusiasm in the business led to new and innovative sausage flavours, specialty cuts and deluxe meat packages.
In 1995 Vik passed away. Not forgetting his father's advice, Rick continued the business: the focus always on quality.