PETTISVILLE, Ohio — A visit to Pettisville Meats is fulfilling beyond the cases filled with beautiful meat cuts and containers of savory salads and the lunch special of the day.
All of the above and much more are at the visitors’ beck and call.
The trip includes a pleasant drive through northwestern Ohio farm country, a slice of history, and friendly service.
Such testimony follows a drive to Pettisville on a rainy day when rain could have easily canceled the trip. But I know how our readers like local road trips this time of year. They also appreciate a prize at the end.
In this case, the prize is the meat market operated by a mother and son, Claire McIntosh and Austin. The employees are eager to help and answer questions about the products.
We were warned the day before we went that the market gets busy about 2 o’clock, and sure enough, the heavy rain on a Wednesday didn’t deter Pettisville fans from going to the market to buy their choice of meat or salads. Or tapioca. Or ham loaf. Or potato salad. Or dirt pudding. Or jalapeño bologna.
While it is expected to hear praise for specific cuts of meat from a meat market, it is surprising to hear accolades about their potato salads. And not once, but three times, friends have said they always have Pettisville potato salad for weddings, graduations and other big family gatherings.
I have to admit, as soon as I got in the store, I went for the potato salad to bring home. It is truly a great salad, just like the ones you used to find at family reunions before people began to buy commercial brands.
Claire says it is her mother’s recipe, and adds, “we can’t leave out Aunt Louise and the recipe is a secret.” That accounts for a salad with a hint of mustard, a little vinegar, with properly diced potatoes. The famous salad is sold in two sizes. I should have chosen the largest container.
Two large refrigeration cases are shocked full of to go salads and entrees. I am anxious to try the ham loaf and I am sorry I didn’t buy the bread pudding.
Displays of condiments, including relishes and sauces, are in other cases. They even have dog treats.
Ninety- two year old Connie Dewire, Claire’s father, opened the business in 1987 and in retirement, helps Claire and Austin when needed.
The friendliness of the market staff is also reflected from the customers who make the drive to Pettisville from all points in northwest Ohio. Shoppers are eager to share details, where they are from, how many years they have been shopping there, and what products they prefer and why.
When I asked Austin to pick something from the case to be in the picture of his mother and him, he quickly took out a package of rib eye steaks, his favorite and a good seller. He explains the rib eye is popular with customers who like a little more fat on their steaks.
Austin’s extensive knowledge of the meat industry comes from having grown up in the market with his grandfather. Austin says the popularity of all cuts of meat is because they use choice and higher grades of meat. Only chuck beef is used for the ground beef.
A daily lunch special is featured and includes smoked chicken legs, barbeque ribs, and chicken tenders. The specials are available from 11 a.m. until they are sold out.
Claire takes pride in the catering business that has served as many as 600 people with prime rib.
The market is open Monday through Thursday from 8 a.m. to 5 p.m. and Friday from 8 a.m. to 5:30 p.m. and Saturday from 8 a.m. to 1 p.m. and is closed on Sunday.
There is a second Pettisville Meats market in Butler, Ind.
Next Sunday, this column makes a return trip to Pettisville for more points of interest.
Mary Alice Powell is a retired Blade food editor. Contact her at [email protected].
First Published June 1, 2025, 10:30 a.m.
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