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A town built by sausage-makers
Fredericksburg was founded in 1846 by German immigrants who brought a deep food culture with them: precision sausage-making, curing, and the butcher's craft. That tradition took root in the Texas Hill Country and helped shape what the rest of the country now thinks of as Texas barbecue. The smoked link, the coarse grind, the natural casing, the mustard on the side: all of it has German handwriting on it, and Fredericksburg is where the handwriting is still legible.
The smokehouse on Washington Street
In 1947, that tradition gave rise to Opa's: a meat locker and market on South Washington Street, where the town processed its meat, stored it, and bought it fresh across the counter. The smoke came in the 1970s, and the family has run the smokehouse on the same property ever since, a few blocks off Main Street, on Highway 87. The original walk-in cooler and freezer doors, fitted with their original heat strips, are still in daily use. No ownership changes, no relocation: one family, one location, one standard.
The name is the family's own. Opa is what German-speaking families call a grandfather, and the man in lederhosen on every package carries a string of links for a reason.