About Us

As a young boy in the 1970’s my mom and dad would get runt pigs from my uncle. We would raise them on corn and protein until they were ready to harvest. We would deliver them to the local locker and have hams cured, sides would be left as fresh pork and the balance would be ground. We would bring the ground pork home and as a family we would season and package the sausage. We seasoned it with a recipe that was handed down from my Great Grandmothers family. My mother would cut strips of sheets and sew the sides and ends together to make a tube. It was our job as kids to stuff the tubes with the ground seasoned sausage and put them in the freezer. I can still see my mom slicing patties from the tubes and putting them in the cast iron pan to cook. The aroma of the cooking patties I can still smell.

The pigs are outside with shelter bedded with straw and allowed to be what they are, “PIGS”. They are fed ration of ground corn and protein until they reach optimum weight and condition and then harvested. The hams and sides are cured and balance ground. A dear friend of mine that has over 40 years’ experience in the sausage industry has been assisting me with the final product. The result is a product that has the exact texture and seasoning to replicate the original style of sausage that has been lost with time.

A quality product seasoned to perfection and packaged with years of history.

“Success isn’t about following your passion – it’s about identifying opportunities and then becoming passionate about them”.

That is how Lone Rock country sausage brand was born.

LONE ROCK RANCH
Roy Waddell

31655 105th Ave
Lamoni, Iowa 50140
641-442-5228