There have been hogs raised on Moore's Family Farm since the early 1800's. In the early years, the hogs were raised primarily for the family's food supply rather than market livestock. Fast forward to the 1970's and 1980's, and the majority of the farm was devoted to raising hogs - over 400 sows and their thousands of baby pigs, to be specific! During this era, there was a large demand and market for hogs. As a result of the always evolving agricultural industry, the pig market soon fell away requiring the Moore family to reduce their pig herd to less than five head of breeding stock by the early 2000's. It was at this time that the next chapter of Moore's Family Farm began...
Long before the thought of starting a business was formed, members of the Moore family gathered each winter, just as our ancestors had done, to participate in the family tradition of butchering and processing hogs. As a matter of fact, the tradition, techniques, recipes, and even the farm have been passed down through many generations and can be traced back to the year 1810. Having such a heritage revolving around processing meat and their Southern Kentucky farm, the Moore's wanted to ensure that the practices and principles associated with being good stewards of the land, raising healthy animals, and always having healthy food available to feed their family, was never lost. As a result, a company was born! What better way to keep a part of American history alive, than to share the story and the food!
At the start, the main focus of Moore's Country Sausage, LLC was to produce and market country breakfast sausage. Following the directions written on a faded and torn piece of paper, the handed down recipe truly gives the sausage a unique flavor that is sure to take you back in time with every bite!
To date, the country sausage is still the leading product in terms of sales, however due to consumer demands and the expansion of the business, all other common pork cuts are available for purchase.