About Us
Our Story
Our story begins with my grandfather, Adrian “Mike” Batten, who started selling sausage in the 1960s and kept at it until he passed in the late 1990s. From the time we were knee-high to a grasshopper, we rode along with him, selling out of coolers in the bed of his truck and learning the rhythms of farm life. Mike bought each of us a heifer and taught us business the hard way; what started as two animals grew to as many as 450 cattle. He was known across Alleghany County for his sausage and his deep knowledge of livestock, and the lessons he gave still guide how we run things today.
We are now a fourth-generation family operation. My dad still checks the cattle, makes and hauls hay, and keeps the farm running, while my brother and nephew raise and care for the sheep, goats, chickens, and eggs. I spent my high school years selling sausage instead of getting a typical job, and I was brought up eating the animals we raised and harvested: natural, farm-raised beef and pork that we often kept for our own table.
Customers tell us there is a difference in the flavor; they don’t need heavy seasoning, and to us, that’s how it’s supposed to be. It’s a lot of hard work, but it’s the way we were raised, and it’s the quality we’re proud to share.
