Tony Patak worked long hours for years, honing his butcher skills and saving every penny until he had saved up enough money to buy out his partner. By 1980, Patak knew it was time to fulfill his lifelong dream far away from the reaches of communism. He landed in Atlanta, where he began processing prime cuts using the freshest meats and fish with no fillers.
Tucked between the original Buckhead Beef and Atlanta Fish Market, Patak served them both until he outgrew the location. Now located inside an old slaughterhouse in Austell, Georgia, and run by Tony’s son, Alan, Patak Meat Products sits on six acres of land with plenty of room to expand. What started with three employees now has 48 workers who endeavor daily to produce products you can only find at gourmet shops such as Hazel Dean’s.
The smoked salmon and smoked trout are so delicious that Hazel Dean’s can barely keep it in stock. Tasting is believing. Come see for yourself.