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Posts Tagged ‘Thurn’s’

Thurns: A Celebration of Lunch Meats

Posted by CMH Gourmand on March 11, 2015


Spring has always seemed like cold cut sandwich time. After the winter, as much as I enjoy the heat of rising temperatures I’m not interested in anything artificial coming from an oven or stove. The grill, seems more appropriate to summer. A sandwich comes together quickly with no need for prep or cleaning, just get it done and go out to embrace the spring time. When in comes to a good sandwich, the elements are simple – good bread, sometimes a pickle, a nice slice of cheese and a choice of mustards (I feel naked without at least five mustards in the pantry). Those are the basics and we all know where to source those, but what I really get excited about is semi exotic lunch meats. And for that there is only one choice – Thurns.

I’ve written about Thurn’s before but I have not done justice to one of several things they excel at – offering a wide assortment of freshly made cold cuts and lunch meats. Choices include but are not limited to: baked ham, roast pork, hot and mild souse (head cheese / terrine), head cheese, salami, capricola, Schinken (dry cured ham), honey loaf, thuringer (sausage), pressed ham, pepper loaf, bolonga, Dutch Loaf, veal loaf and German Bolonga. As a side note, there are some other sandwich friendly encased meats and spreads – most notably the best ham salad I have ever tried. The Thurn’s know meat, they have been butchering and processing meat for over 120 years so that forms a strong foundation. The freshness of the meats is a major bonus – something that we rarely experience anywhere with overly processed and transported meats encased in plastic packaging. And variety – well look at what I listed above, most of you have never heard of several of these before.


So follow a pattern I have done during springtime the past few years. Pop into Thurn’s on a Thursday, Friday and Saturday. Buy a 1/4 pound of two to four meats each time and keep trying them out between bread until you find your favorites. Although I like them all, my favorites are on the bottom row of their chart.


Posted in Locally Sourced, sandwiches | Tagged: | 5 Comments »

Thurn’s Specialty Meats: Summer Cookout Specialists

Posted by CMH Gourmand on July 21, 2010

If you are going to grill meat at some point this summer and you care about the person(s) you grill for then you need to make a trip the Thurn’s Specialty Meats – commonly know as Thurn’s. For long time residents of Columbus a journey to the butcher shop of the Thurn Family is kind of a rite of culinary passage. Thurn’s is an amazing place for many reasons. It has been a family business in Columbus since 1886 – yes as in 124 years. The fourth generation of Thurn’s took the reigns in 1988. It is rare for a family business to survive one generational transfer let alone four, but they keep chopping away. To say that the place is “Old School” is an understatement. Most of us have not have exposure to a true butcher shop – this place is the real deal – they cut, chop, cure, smoke and do all things meat processing in their no frills shop. The employees wear collared shirts and ties. You could believe you were in the 1950’s or 1960’s looking around the unassuming and low key place. Their key to success is superior service. If you need a special cut or some advice, they will take care of you. There is an ancient cash register behind the counter but Thurn’s does not use it. Nor do the gentlemen and lady in the aprons take Amercian Express…or Visa, Discover or Mastercard. Orders are figured out on paper or a calculator and payment is in cash or check. Priceless.

There is a long display case that is often close to cleaned out late Saturday morning. It is full of all types of encased meats and an uncanny selection of what seems like all things carnivore. For example, bratwursts include: mild, hot, garlic, Sweet Italian, Smoked Pork, Cincinnati style and Smoked Teriyaki. There are over twenty varieties of sliced meats including non so household names like Schinken, Mustard Tongue, Thuringer, Souse, Head Cheese and Blood Sausage. These guys smoke their own meats and keep adding, instead of subtracting from their range of butchery.

Other selections include Ohio Cheeses, ham salad, homemade beef jerky and seasonally, Goetta.

The counter includes a diagram of a pig and at Thurn’s, you can get any cut from the pig possible. A new addition is smoked pork bones which were recently field tested by @CMHTobias.

Writing about the place and posting photos can’t do Thurn’s justice, just go, and go early.

Thurn Specialty Meats
530 Greenlawn Ave
(almost) Southside (Greenlawn exit on SR 71, exit to the west)
Thursday and Friday: 8am to 6pm
Saturday: 7 am to 1pm
Thurn’s on Facebook…really!

Posted in Columbus, culinary knowledge | Tagged: , | 2 Comments »