As a seventh-generation Barren County farmer, Joe Michael Moore’s goal is that every time a person bites into a piece of sausage or a steak purchased from Moore’s Country Sausage, they think it is the best they have ever tasted.
“The No. 1 thing we like to hear is, ‘This is the best beef we’ve ever eaten,’ or with the pork, ‘This is the best sausage we’ve ever eaten.’” Joe Michael Moore said. “That’s what we like to hear.”
Joe Michael Moore lives on a 500-acre farm in the community of Finney, the western corner of Barren County, where he raises 75 to 80 hogs and about 200 head of angus beef cattle, all free of antibiotics, growth hormones and monosodium glutamate (MSG).
Moore’s Country Sausage is a completely family-fun operation; Joe Michael has kept the business running with the help of his children, wife, parents and occasionally other relatives. They sell about 10,000 pounds of sausage a year, usually slaughtering two hogs every other week, and cattle when beef is ordered. They also raise corn and hay as feed.
Hog farming has been the Moore family way of life for generations. Joe Michael Moore’s great-great-great-great-great grandfather, Benjamin Martin, built the farmhouse in 1810, and the family has been on that land ever since. Joe Michael Moore’s granddaughter, Emma Kate, is the ninth generation to be born on the farm. Joe Michael tended the farm alongside his father, grandfathers and great-grandfathers. When Joe Michael Moore established Moore’s Country Sausage 15 years ago, he was the first in his family to turn hog farming into a processed meat business, but his sausage recipe came straight from family tradition.
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