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This family owned business has produced a fully cooked pure pork hickory smoked sausage for local and regional consumption for the past 30 years.


Motto: “We pride ourselves in making the very best old fashioned hickory smoked sausage using on the finest ingredients.”

Founded: 1982 by the Chamberlain Family in Stonewall, LA

Led by: David Terry

Why They’re Unique: We only use the freshest ingredients, no fillers. We stuff and hang our sausage by hand, slow smoke with hardwood hickory the old fashioned way.

They Can Answer Questions Relating to:How do I know when the meat is fully cooked? What side items taste the best to compliment the flavor of the meat? How long is the process of making the sausage?

Meet The Expert

Mr. Terry has been in the business for 30 years. He prides himself on producing only the best tasting meats.


Always refrigerate meats as soon as possible.

Heating Times:
30 min.-1 hr.-Chicken, duck, stuffed meats.
10 min. per pound-Turkey, Turkey breast, Smoked ham, Boneless ham.
15-20 min. per pound-Brisket
30-45 min.- Ribs
20 min.- Pork loin
To retain moisture and smokehouse flavor, do no overheat.

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