W hen asked about our history we always begin with 50 years ago. The truth is it started much earlier than that with the family patriarch, Monroe Stripling.
Monroe was certainly an entrepreneur. He owned his own working farm, fertilizer business, mercantile store and later a grocery store. His four children were fortunate in finding their place within the branches of this family business. James Stripling managed the general store, which is where our story starts…
Carry on what had become the Stripling tradition, or continue farming the family land. Jack Hardin and his eldest son, Ricky, decided to buy the “Sausage Kitchen.” They had very little knowledge, little cash and a lot of farming debt. The one thing they did know was to continue using the whole hogs and James’ perfected blend of seasonings. They were right… Stripling’s whole hog country sausage is more popular than ever.
Each year at Stripling’s
In 2005, the family tradition deepened as Ricky’s daughters, Lindsay and Ashley as well as his son-in-law, Clint, joined Stripling’s full time. They mark the third generation of Stripling’s to carry on the sausage tradition, confirming their commitment to the family business for generations to come. Stripling’s General Store continues to grow with the addition of three more locations. Today, Stripling’s employs 70 people and produces 300,000 lbs. of sausage and 35,000 lbs. of jerky annually. Through all the growth and changes, one thing has remained constant: The quality of our products and service. If you are ever in our area, it’s well worth the trip to come see us!