We started with 3 kinds of whole hog sausage in 1987, and it is still made the same way today. Gerry wanted to make sure the
sausage was the same as what his Grandpa used to make when they butchered at home on the farm. No fillers or preservatives... and we put the hams and loins in making it 100% pork and 88% lean. While we don't raise the hogs ourselves anymore, we do
buy top quality hogs from the same local farmer every week, so we know exactly what we are getting... year after year. We use
local processors doing what they do best... to our specification. Over the years the product line has grown and changed. The one
thing we can guarantee is that we don't sell anything we don't love ourselves!