Made in right here in the Smokey Mountains of East Tennessee, Benton’s bacon and country ham has gained national exposure for its flavor and quality from their traditional dry curing process.

“Our business was started in 1947 by the late Albert H. Hicks, a dairy farmer who began curing and selling country hams out of a painted block building. Allan Benton and his employees have honed the dry-curing of hams and bacon into a culinary art and have catapulted the products from a simple breakfast mainstay into the world of gourmet cooking, where they have been praised for their characteristic flavor.”

“Goolsby’s Sausage Company was founded in April 1981 by James Goolsby. As with many family business ventures, experience at an early age provided the foundation necessary for success. James grew up on a farm in Viola, Tennessee where sausage making was a common practice in the Goolsby kitchen.”

“Sixteen Peaks was founded in 2017. We are located in Louisville in East Tennessee, nestled in the majestic Great Smoky Mountains. Our close-knit team is committed to delivering the highest quality fullblood Akaushi cattle in the Eastern United States.

The Sixteen Peaks team is passionate about our Akaushi fullblooded cattle. We know our Akaushi cattle brings unique value to both ranchers and consumers alike. Our vision is to expand the awareness of the Akaushi beef quality throughout the Eastern United States market.”

“Since 1930, the Swaggerty Family has been making what is quite possibly the best pork sausage you’ll ever taste. Committed to producing only the very finest premium pork sausage products using the best ingredients to honor a tradition started back in 1930 by our grandfather, Lonas Swaggerty.“