Since 1924 the Taylor family has been enjoying the experience of making fine sausage. Great Granpa Taylor came from Europe with his recipes and started in Calgary, Alberta Canada, settling later in Santa Monica, California. Grandpa Taylor apprenticed with Great Grandpa, then began an adventure in 1932 in the world famous Farmer's Market in Hollywood as one of its orginators. He served our famous sausages to Hollywod stars for over 19 years at that location.

After a brief interruption from World War II, he went to the city of the Golden Gate. The San Francisco store was located in the exciting old European-style Crystal Palace Market. Other sausage kitchens were added in Oakland and Hayward across the Bay. This is where the third-generation Taylor sausage maker began his love of the business.

After a stint in the Korean War, Charles Taylor completed a Bachelors of Science Degree with emphasis on the meat sciences from Cal Poly at San Luis Obispo. After six days a week for 10 years in the Oakland store, he left the Big City and its freeways for the country. In 1970 the family moved to the Illinois Valley in Josephine County, Southern Oregon.

In order to ship across the state lines to our Oakland store, we built a brand new modern USDA-inspected sausage kitchen where we process under the finest meat inspection system in the world. Using the finest meats, natural spices, natural casings, natural smoking hardwoods and a minimum of preservatives, we feel we make sausages second to none!

The two sons,who grew up in the Valley and with the business, now ply the art of sausage making with their dad and their own kids in Cave Junction, Oregon. Serving markets from Seattle and Spokane in the north to Oakland and Berkeley to the south, our plant employs 50 people to produce the finest products for you. During the holidays and hunting season, daughters, daughters-in-law, Grandma and Grandpa, plus a handful of Grand kids and seniors all pitch in to complete the job!