♪♪ [Kohlsdorf] Follow the byway to New Albin, and be sure to bring your appetite.

This well-seasoned smokehouse has been drawing road trippers to the northeast corner of Iowa for more than a century.

♪♪ [Josh Dreps] We've been here and in the family since 1882.

So, we've been -- I'm sixth generation.

My cousin Cliff, he'll be seventh generation.

My dad was before that and then my grandma and grandpa before that.

♪♪ [Kohlsdorf] City Meat Market is a small-town grocery store that gives hungry customers a lot to savor.

♪♪ [Josh Dreps] We're known for our homemade sausages, everything from ring bologna, summer sausage, jerky and then bacon obviously is a mainstay anymore.

We make everything homemade, fresh, everything from brats, cheddarwurst, different sausages.

We still make the old stuff, liver sausage, blood sausage, things like that.

[Kohlsdorf] The timeless appeal of old-fashioned flavors continues to thrive here.

And this shop keeps up with demand by processing and selling 2,000 pounds of product each week.

♪♪ [Kohlsdorf] At a place like this, the smoke is the star of the show.

Only locally cut hickory is used inside the nearly 120-year-old smoker.

[Josh Dreps] Any time you have our product, if you taste the smoke, it's the real deal smoke.

It takes longer.

Right now, we've got summer sausage in.

That will be probably four and a half, five hours to get it to temp.

The color and everything like that, it's all from natural smoke.

We don't have pre-colored casings or anything like that.

Everything is as natural as you can get it.

[Kohlsdorf] It's not just the taste drawing shoppers back to the market year after year.

It has become a tradition for generations of visitors.

[Josh Dreps] It's a dad that brings a son in and then his son comes back with his dad in a wheelchair and he's bringing his grandson along too.

And the grandpa and the dad both say that everything still smells the same and everything reminds them exactly of how it used to be.

There's not too many places like this anymore really.

We still do it the old-fashioned hard way.

♪♪