Father’s Country Hams, Bacon, and Sausage have been made on our family farm since 1840 — cured by a method passed down from generations of the Gatton family, and hickory smoked right here on our farm the "Old Country Way!"

At Father's County Hams, we pride ourselves on quality, taste, and tradition. That's why we use a "no-short-cuts" approach to produce our aged country hams. Our award-winning country hams are cured with sugar and brown sugar to reduce the excessive salty flavor found in many other county hams on the market today.

At Father's Country Hams, we believe the proof is in our products — just one bite and we think you'll agree.