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Missouri Smokehouse Continues Family Traditions

September 29, 2011
By: Sara Schafer, Farm Journal Media Business and Crops Editor
 
 

Nestled in the rolling hills of central Missouri, Burgers’ Smokehouse is a legend in the ham and smoked meat world. Since 1952, the California, Mo., business has been producing top-notch pork products.

The founder, E.M. Burger, determined more than 50 years ago that a sugar cured ham could sell for more than the hog itself. Burgers’ Smokehouse still sells hams today, in addition to bacon, summer sausage, ribs, poultry and other food products.

Steven Burger, Burgers’ Smokehouse president and E.M.’s grandson, says the business now cures over half a million hams a year. Their products are sold direct to consumers, in grocery stores and through food services in all 50 states.

Burgers’ Smokehouse remains a family business through and through, a fact that Steven says is good for business. "We are keeping our legacy alive and well."

Take a tour of Burgers’ Smokehouse and hear more from Steven:

 

 

See all ‘A Day in Agriculture’ coverage.

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RELATED TOPICS: Pork, A Day in Agriculture

 
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