How it all started

It all started from "Granddaddy Raymond's" fond memory of an old, dirt-floored smokehouse in his family's backyard.

Raymond Thompson was a pig farmer all his life. As a boy, he was tasked with feeding the hogs before getting on the school bus each morning. He learned to be patient with the animal, how to care for and show it respect. He was taught how to harvest the hog and the importance of utilizing each and every part. 

Years went by and Raymond was convinced the pork he smoked as a kid was unmatched to anything he could purchase in the grocery store. So at the ripe young age of 74, he decided to open Thompson Farms Smokehouse with his son Andrew. A USDA inspected processing plant was built right here on the pig farm in Dixie so that Raymond and Andrew could control the quality of the pork from start to finish. 

Today we do everything from raising the pig to packaging the bacon. Our pigs are born and harvested here, never having to be transported or kept in a cage of any kind. Our processing center produces fresh, smoked and fully cooked pork the way Raymond learned to do it (with a few modern adjustments of course). Our retail shop onsite is stocked with pork so you can carry it right off the farm to your home. If you can't make a trip down to Dixie, let us ship straight to your front door! We have a retail meat shop in Thomasville, Herd and Passel, that also carries farm fresh beef. If you live near a Whole Foods Market, check the meat department in stores from Florida to New Jersey for our pork.