Hetrick’s Butcher Shop was started in 1962 by Jack Hetrick. He started cutting deer for Maryland and Pennsylvania hunters on the family farm. As the deer business became well-known, Jack added venison bologna and sausage processing in the 70s. The deer processing continued to grow as the deer herd expanded, and soon, Jack was cutting an average of 500 deer a season. On top of deer, Jack also processed beef, hogs, and poultry. In the warmer months, Jack specialized in pit beef and ham, setting up his cooker at nearby businesses.  It was always a family business with lots of activity during the season.

Today, the shop is in its second and third generation, with Jack’s son Glen and granddaughter Kelsey carrying on the family tradition.  Glen and Kelsey continue to utilize and perfect the skills and recipes taught to them by Jack to bring you the best today.

Hetrick’s participates with Farmers and Hunters feeding the hungry, a program that takes donated deer and distributes them to local food banks.