A brief history of Ballard's Farm

In 1946, Carlos R. Ballard, Sr. made his first pound of sausage on his country farm in West Virginia. His sausage making skills of using only fresh pork, hams, and loins, with full flavor spices and no water added, created Ballard's Farm Sausage. To this day, we still make our country sausage on this farm with the same quality ingredients.

His son, Carlos R. Ballard, Jr. joined the family business in 1958, and was instrumental in starting our fresh salads made on the farm in our kitchen.

Today, 3rd generation, David A. Ballard, President/CEO, runs the family business at the same location where it all began.