The history of our family owned and operated company began in 1963 in the small town of Payneville, Kentucky. My father Martin D. Webb, Sr moved our family from Louisville Kentucky to start up the family business that began as a grocery store with a small retail meat counter. Years later when I, graduated high school at the age of 17, I took over the meat processing operation.
In 1984, I started up the slaughter operation specializing mainly in cattle and hogs. In 1986, I then added a smoke house to the company’s operation to add the options of smoking the ham and bacons for my customers; it was at this time that I also began my career in smoked venison products.
In the year 2000, I expanded my company again with the addition of the USDA inspected building which houses my entire smoked venison kitchen. Since the addition of the smoke house in 1986, we have grown tremendously! We started out with a Summer Sausage and Salami, and now we are making over 30 different products ranging from Jerky, Summer Sausages, Salami’s, Snack Links, and Sausage Links such as polish sausage, to even deli ham and bacon.
In the year of 2004, after graduating high school, my son Trey came on board full-time and began to manage the slaughter operation. This has allowed me to devote the majority of key time and passion to the research and development of sausage making.
Three generations and over 80 years of hard work and combined experience has been dedicated to providing our customers with the finest quality of smoked products and processing that anyone can expect from a small country butcher shop. On May 1, 2013, I made a very hard and long thought out choice to CLOSE the grocery store to allow more time and focus on the meat processing industry. The building the store was onced housed in will still be the location that you enter to pick up or drop off your meat for processing. Whether you enter into our little country doors or call by phone, these are just a few ways that your business will be greeted with a smile. You may contact us with any questions or comments Monday – Friday from the hours of 7:30am to 4pm EST and Saturdays 8am to 12pm EST.