ROBERTSON'S COUNTRY MEAT, INC.

William H. Robertson, Sr. started Robertson's Country Hams in 1947. At that time he had a country grocery store in Finchville and decided to cure 25 hams to sell at his store. He sold these 25 hams and each year thereafter he continued to cure and sell more hams. Later his ham business grew to the point that he was able to discontinue selling groceries and focus on country hams.

Mr. Robertson was also the Postmaster at Finchville so his time to devote to selling hams was limited. He started shipping his hams via US Mail thus beginning a mail order business that continues to this day. Early wholesale customers included the L&N Railroad and the Executive Inn Restaurant.

The company continued to grow through the years with a focus on the wholesale business although country hams are still available to the public at a small retail outlet at the plant. Mr. Robertson's son and daughter joined the business and helped to continue its growth.

Although the company has grown through the years, the hams are still cured and processed using the same recipe from 1947. In an age of fast food and artificial preservatives, these country hams are cured with only salt, peppers and brown sugar. All natural ingredients used throughout the centuries to preserved food before refrigeration.

In recent years, the company changed its name from Robertson's to Finchville Farms Country Hams due to trademark requirements. Mr. Robertson's grandson has also joined the business allowing the company to continue this tradition into the third generation.

Finchville Farms Country Hams has won the Kentucky State Fair Grand Championship many times over the years. The New York Times and other magazines have written articles on the company and highly recommended the hams to their readers. As we enter a new century, with the new challenges for businesses and the food industry, in the quaint town of Finchville there is still a small family owned business curing country hams the old-fashioned way.