Metten is awarded the EU organic logo for the first time by the ABCERT AG organic board of control.

The "Dicke Sauerländer" Bockwurst celebrates its 60th birthday. A large-scale reforestation campaign was launched in the Attendorn Repetal to celebrate the anniversary in conjunction with the Sauerland Rothaargebirge e.V. nature park.

Opening of the new social rooms as an extension at the production site at the Frielentrop industrial area.

Opening of the new Metten factory outlet in Frielentrop. A large range of meat and sausage products is now being offered in a sales area measuring 400 square metres in direct view over the B 236 road.

Tobias Metten, the son of Ulrich Metten, becomes the fourth generation to join the company and ensures the successful continuation of Metten Fleischwaren GmbH & Co. KG.

Expansion and modernisation of the facilities with subsequent relocation of the entire production to the then 30,000 m² factory in Frielentrop, which provides maximum logistical conditions.

Metten is certified according to the International Featured Standard (IFS) for the first time. The standard is in place to inspect food product safety and the quality standard of the producers on a uniform level.

Metten is audited for the first time according to QS (quality and safety) and is included in the QS testing system for food products: QS is a guarantee as a voluntary initiative for tested quality assurance across all phases of food production: from the field and barn to the shop counter.

Metten is certified for the first time by the German Association for the Certification of Management Systems (DQS GmbH) according to DIN EN ISO 9001 standards. The philosophy - the best made of meat - is now flanked and secured by a modern quality management system.

Metten is approved as a processing plant for meat products (EV 356). The opening of the complete first construction phase of the plant at the Frielentrop industrial area with meat cutting, raw sausage production and deep-freeze storage.

The opening of what was then the most modern slaughterhouse in Europe for pigs at the new plant in Frielentrop.

Thomas Metten joins the company. The management team now consists of Wilhelm Metten Jr. and his three sons Peter, Ulrich and Thomas Metten.

Opening of the new building close to Finnentrop train station with a floor space of 6,000 square meters and a new office building.

Ulrich Metten joins his father's business: The company starts to expand over several floors and purchases neighbouring buildings.

Peter Metten joins his father's business.

The birth of the "Dicke Sauerländer” Bockwurst: Wilhelm Metten Jr. had the idea of offering fresh sausages in tins for storage, or as he used to say as an "iron reserve" for every occasion.

Metten Fleischwaren is already employing 130 people and slaughters 450 pigs and 80 cattle each week.

Blast work commences and clears the rock area behind the butcher's shop to make room for expansion (work completed in 1950).

Wilhelm Metten Jr. takes over the butcher's shop from his father and begins to expand the small business. Metten at that time was particularly well-known for its ham on the bone, which matured in a rock tunnel originally built for protection against air raids and it took on a very special aroma.

Expansion of the business, which now employs two assistants and slaughters 20 pigs per week, with a capacity of 150 pigs per week.

Wilhelm Metten Sr. takes over the business and founds the Metten country butcher's shop.