Haun’s Meat and Sausage started in Walla Walla in 1996 but its roots run much deeper. Jerry Haun, the owner of Haun’s is actually a third generation meat processor.

Three generations of Hauns work the shop including (left to right): Lance (son), Gordon (father) and Jerry

After World War II, his maternal grandfather Denny Blackstone owned Blackstone Lockers in the Sunnyside area of Milton-Freewater, Oregon. After the smokehouse caught fire and burned the building down, Blackstone and Francis Hobson built the Western Meats plant on West Ballou Road in Milton-Freewater. Haun’s father Gordon Haun worked there from 1956 to 1964; and then moved his family to the Battle Ground, Washington area and purchased his own meat shop.

Haun joined his father in the business in 1977 and worked there until 1994. At that time, he moved to the Walla Walla Valley and, in 1996, started Haun’s Meat and Sausage at its current Stateline Road location.

What started as a meat shop in a modified former machine shop with an attached freezer has grown several times over. He added a second cooler as well as a dedicated room for smoked meats processing. He has also added additional freezer space and storage as well as a retail office on location in 2011.

With 34 years of experience in the meat business, Haun gives back to the community and his industry. They are a supporter of the Milton-Freewater Junior Show, local 4H and FFA groups, as well as serving on the board of various industry associations. He’s a former board member for the American Association of Meat Processors and current executive secretary and former president and board member of the Northwest Meat Processors Association.