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We are the owners of the business, Leslie and June Scott. We are standing in one of our ageing rooms. The hams you see are finished with the ageing process and ready for someone's table. Each and every one of them has been carefully rubbed with our special blend of Salt and Brown Sugar, watched carefully in the smoke house until smoked to just the perfecton we like, and then aged until they are at their prime.
Now let us share a little something about us with you. We have been High School sweethearts for a little over 47 years. Forty-four of those years we have been married. We have two wonderful Children, a son and a daughter. We also have a dear Granddaughter. We are very proud of each of them. We started this business in 1965 so June could be a full time wife and mother. If was just meant to be a part time business. Then without any advertizing except word-of-mouth, all of a sudden we had a full time business, and all our living expenses were coming from here.
We now have one full time employee and 6-8 part time employees. but as you can see we are a very small business.
One of the things we are doing with the business that is very near Leslie's heart is working with youth in 4-H. He is bringing them into the building and letting them have a hands-on experience curing their onw hams. They use this as their project for the year. They all have an oppertunity to take their ham to the Kentucky State Fair, and compete, and maybe eventully win a Scholarship. It seems to be a really fun projest for the the young folks as well as heir parents. But the thing that is so important to Leslie is that he has an opportunity to pass this knowledge of curing hams to a younger generation. As time passes and it is no longer done on the local farms. curing meat is becoming a dying art.
Please come and visit us, spend a little time with us. We live on a farm, and also raise Registered Angus Cattle, most of which we sell for breeding stock. The farm has been in the Scott family since 1910. We are the third generation to call this home.
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