Many folks went out to Three Oaks, Michigan, over the weekend, where the “Apple Cider Century” was being run. Over 5,000 cyclists, including many from Chicago, gather to bike a scenic country route of up to 100 miles. The whole town turns festive, with local shops and restaurants hosting specials for guests.
Yet, for the moment, the interior of Drier’s butcher shop was empty. The staff were outside manning a makeshift café, grilling their renowned sausages for immediate eating. The usual crush of customers was on hiatus—on their bikes, presumably.
With fewer distractions inside the historic shop, there was more to see. A place I think of as cozy and merely old looked downright spooky. Can you believe I never noticed the pig-headed mannequin, with spots like a dalmatian and a butcher’s body? Or the walls hung with masks, animal skulls, and bits of taxidermy?
Click on image to enlarge.
KW says
Eeek. Very interesting, Celia. My friend, C, has participated in the Apple
Cider Century a few times. Yes, it is a very popular event.
KW
Celia says
The bikers were lucky in their weather Sunday–it was a glorious day for a ride.
As for Drier’s, a century is a long time to reflect on a trade. I think the family have been making sausages for three generations. . . the store’s interior is nuanced in its connotations . . . some of the decorative items are satirical or witty.
The store’s website has a browse-worthy photo gallery with pictures spanning the shop’s whole history.
Good to hear from you, KW.
harley says
I’ve been to that butcher shop and oddly enough it is a National Historic Landmark! I wonder why. Years ago they would sell well used knives deemed no longer worthy for butchering) for just a few bucks……….The sausages they make are all top drawer, and the cheeses are darn good, too. . . . Nice picture of the interior; you described it well.
Celia says
Drier’s is housed in a building that went up not too long after the Civil War. I think its original name was the “Union Meat Market.” The Drier family bought it from whoever was running it a century ago. It is worth looking at, both outside and in.
Interesting about the knives. According to the store’s website, the family used to sell ‘fresh meat’ that they butchered there. I guess eventually that was put an end to and now the meat is all the smoked or cured variety. The hams are supposedly especially good.