Our Story

EC Wilson opened its doors in Seattle’s iconic Pike Place Market in 1906. Buying direct from farmers, EC Wilson sold poultry and eggs to Seattle’s restaurants as well as the general public out of its market stall.

In the 1970’s EC Wilson was purchased by E. C. Hine, who moved the company to its present location in Lynnwood, Washington. During this time, EC Wilson expanded from poultry sales to include other types of meat.

When EC Wilson’s warehouse burned down in 1984, the company remained open without losing a day of business. During this time EC Wilson shifted its focus and a new facility was constructed on its original foundation. This new building was built with foodservice meat sales and custom cutting in mind. It was during this period that Gene Hine became president of the company and EC Wilson became a federally inspected meat processing facility.

Today our business is still owned by the same family that purchased it and moved it to Lynnwood in the 1970’s. We have maintained our commitment to selling the highest quality local meats available for purchase, while expanding our partnerships to include fresh seafood from the Pacific Northwest. We have continued to expand on Eugene C. Hine’s vision for the company, and now supply protein to many of the best fine dining restaurants, casinos, butcher shops and hotels in the Puget Sound region. Chances are good that if you've dined in Downtown Seattle, or on the Eastside over the last decade, you’ve sampled one of our products. We hope you’ll give us the opportunity to share our product lines and services with you soon!