In an effort to find a vocation that kept him closer to home Jonathan took over N.S. Martin Meat Processors (now Atwood Heritage) from the Martin family in 2006 and has continued the traditional family-run sausage making operation that has been producing authentic summer sausage since 1975. Using the old Martin family recipe and genuine German sausage cultures, Jonathan oversees the entire production process, from grinding, fermentation, and smoking to the bookkeeping and scheduling.
The time-honoured fermentation (uncooked) process makes these delicious sausages shelf stable, a time-consuming and delicate step that sets these sausages far and above most other varieties.
While most of Jonathan’s time is spent keeping up with demand for the Martin Summer Sausages, he occasionally manages to escape in a canoe, to get in a little fishing.
