The History Behind Our Legacy
In the late 1800’s Rachael Haines , a widow, started processing neighbors’ hogs for additional income. Her family recipe for sausage and scrapple is used to this day. Her son, Jeremiah, transported pork products to South Philadelphia. T. Edgar, Jeremiah’s son, continued the tradition of processing hogs for area residents. In the early 60’s, T. Edgar’s son, J. Ellison turned the business into a retail establishment during the winter months. His son, Jerry, joined the business in the mid 70’s and the business was open year round. Today Jerry’s daughter, Meg and son-in-law, Harry Sheldon, continue the tradition.
Haines Pork Shop still offers the services of a traditional butcher shop. Our bacon is still smoked in our smokehouse in Mickleton. Customers can watch our sausage being ground, seasoned, stuffed, and linked by hand in our shop. Call and place an order or stop in to for some of our fresh pork or smoked pork products for tonight’s dinner!
