They may have been away for a bit, but they were never totally out of the equation.

After a pause in the action, Shoenberger’s Meat Market in Lower Towamensing Township is back in the game.

Owners Kerry and Kim Shoenberger opened the business in 2007 on Hahn’s Dairy Road.

Since that time, the business has flourished, despite the fact it was for the most part closed the past two years due to a combination of Kim’s health issues and COVID-19.

Even when COVID-19 hit, Kerry said they remained busy doing customer orders; they just didn’t have store hours.

Kerry said that in addition to their regular customers, new customers also emerged during this time.

“We had such a huge influx, which was awesome,” Kerry said. “I can’t believe the exposure we did get.”

Kerry said the business reopened on New Year’s Eve, and has since been open Saturdays and Sundays.

“We’ve been getting great feedback,” he said. “A lot of new people; we’re really pleased.”

Kim said they’re grateful to all of their customers.

“It’s a start,” she said. “We really want to see this succeed.”

Kerry said his customer base mainly consists of the Carbon, Monroe, Northampton Tri-County region and includes Palmerton, Lehighton, Kunkletown, and Kresgeville.

Kim noted the top sellers are apple sausage, smoked sausage, fresh sausage, ribs, wings, steaks, scrapple, liver pudding, ring bologna, smoked cheeses and beef sticks.

Kerry explained what he believes makes their meat market stand out.

“What sets us apart is the fact that we do everything fresh every week,” he said. “I don’t like to keep stuff around or mass produce; I want to keep everything kind of small, take care of our customers and regroup for the following week.”

Kerry said he believes the personal attention they pay to each customer is important.

“Every person that comes in, (whether they want) steak or hamburger, we ground up fresh; we do that to strive on keeping it fresh,” he said. I try to make it personal to each person.”

Kerry said they continue to go with what works.

“We’re using recipes that have been handed down from anywhere from 50 to 100 years old,” he said. “All our recipes are older, but time-tested and quality.

“We haven’t modified anything. Why fix what isn’t broke?”

Kerry said they also offer catering of those same style meats, and prepare them for parties or events.

“My thing is I wouldn’t put anything out the door that I wouldn’t put on my own table to feed to my own wife and kids,” he said. “They know they’re getting quality stuff; it’s reassuring (and), showing tenfold because we’re practicing what we are preaching, and people are happy with the results.”

Kerry said the process takes time and involves multiple steps.

“We probably take more time than we should,” he said. “We’re not just about slinging it on through.”

Kerry described where the meat comes from.

“We try to source as much as we can; we strive for the quality over the quantity,” he said. “The meat source is natural and hormone free.”

Kerry said the meat market also offers seafood such as clams, scallops, crabcakes, crab legs, salmon and a variety of fishes.

“I get the freshest and best seafood possible,” he said.

Kerry explained how he got into the business.

“My grandfather was in it (and) I always had an interest,” he said. “I went to college for business management; when I got out, I kind of used that to come up with the whole business model.”

Kerry said he learned the business from his pap, as well as from Henry Burger, whom he bought it from.

“He taught me a lot, and the rest I was left to learn on my own,” he said. “Good trial and error.”

The business offers catering, and is currently open Saturdays and Sundays from 10 a.m. to 6 p.m.

For more information, call 610-826-4151, or follow them on Facebook.