Loan Program Supports Family-Owned, Community-Rooted Meat Processing Business

Dec 03, 2025

By Liz Stewart

From 1945 to 2025, Fisher Packing has evolved and changed, with one constant at its core—family.

The third-generation, family-owned-and-operated business specializes in butchering and meat processing services with several locations in eastern Indiana. Co-owned by brothers Mike, Greg, Dan, and Brad Fisher, the company has been able to adapt to meet its customers' needs over the years.

“Family is at the forefront of everything we do,” said Greg, Fisher Packing president. “Not just our family, the families we serve and the families that work here. That’s our core unit—family.”

What began as a single butcher shop offering fresh cuts and custom processing has grown into multiple locations featuring retail stores, processing facilities, and value-added production. Its Fisher Meats line of award-winning snack sticks, sausage, and bacon is sold in more than 10 states and 100 locations. The company co-packs private-label and value-added products for both small producers and national brands. And true to its beginnings, Fisher Packing continues to serve local producers with trusted slaughter and custom processing services.

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Video: Season 7, Episode 6: Using Competitive Exclusion to Reduce E. coli in Weaned Pigs

Newly weaned pigs are especially vulnerable to pathogenic E. coli, which can cause diarrhea and other health challenges. Research is exploring how introducing beneficial bacteria before exposure to harmful bacteria could help reduce the severity of post-weaning disease, with timing playing an important role.

Dr. Marcelo Almeida, assistant professor in Iowa State University’s College of Veterinary Medicine, and Dr. Rodrigo Paiva, graduate student and pathology resident at the Iowa State University Veterinary Diagnostic Laboratory, discuss their research on competitive exclusion in weaned pigs. They explain how this approach works, why introducing beneficial microorganisms before E. coli exposure may improve outcomes and what they learned about diarrhea, E. coli shedding and pig performance. The conversation also explores the potential to address antimicrobial resistance and the considerations for applying these findings in commercial pork production.