Thurn’s only takes cash and checks. The butcher shop is only open three days a week. The other four days, they’re busy making all the meats: garlic bologna, braunschweiger, bockwust, hot dogs, head cheese, and cottage ham, plus more recent additions to their repertoire including snack sticks, smoked chicken wings, and candied bacon.
About eighty percent of the customers are regulars, says fourth-generation proprietor Albert Thurn, whose great-grandfather, Alois, started selling meats door-to-door—from a picnic basket—in 1886.
Thurn knows nearly all of them by name. He knows their orders. If they forget their checkbooks, he lets them pay later. “We have a very loyal, longtime customer base,” he says. “They really seem to appreciate what we’re doing, and they are very honest. They write the nicest notes when they do send a check.” Some are no doubt the children, grandchildren, and great-grandchildren of customers who ordered from Alois and his grandsons Robert, Paul, and Leo at the family’s facilities on Greenlawn Avenue in Columbus’s Germantown.