Our Story

It all started with our family wanting to know what was in the food we were eating.

Both Jaime & I grew up gardening and preserving fruits and vegetables. Me growing up on the Oregon coast for part of my childhood gave me insight into smoking, canning and even pickling fresh caught fish. Jaime spent her youth gardening, and learning to process the fruits of the soil by canning, pickling, and drying. When we met, we were a match made in processing and preserving heaven.

Over the past 15+ years, we started grinding beef roasts into hamburger, making breakfast sausage from pork butts, processing pork and beef into snack sticks, processing game meat into jerky and sausage for friends, and making all sorts of cured meats, pickled and fermented treasures, and of course, sausage. Our small kitchen was bursting at the seams with ever larger grinders, stuffers, and trays, and nights were filled with smoking 100-200 pounds of product in our homebuilt smoker.

The “retirement” dream was to take the processing full scale, legit. That is, until one sunny day in July, 2022. Jim Boland of Hog Heaven Sausage Works announced that he was hanging up the apron and retiring after a long and wonderful career in meat processing, beginning back with the creation of C&L Meat Locker in the late 1960’s. Taking a BIG cannonball-belly flop-vomit inducing leap, we dove in and took over the space, equipment, recipes, and tradition of Hog Heaven, but with a new name: Happy Hog Meatery.

After hours of training, forests of paperwork, and a whole lot of hard work, we are proud to be your local USDA certified meat processer. We are held to the highest quality and safety standards. We take pride in our products and will never sell something that we ourselves have not eaten or would not serve at the family dinner table.

We are lifelong residents of the Palouse and are honored to serve the community we love serving up All The Meats For All Your Eats!

—Ed and Jaime Walker