Best Bacon Ever by Daniel Vaughn

Daniel Vaughn is the magazine’s Barbecue Editor. In a former life, the Dallas-based Vaughn was an architect and a mere barbecue hobbyist, eating, reviewing, and writing about smoked meats for his popular blog, Full Custom Gospel BBQ. Then, in March 2013, hobby turned...

How We Make Sausage

I’m Amy Carroll. I suppose I should start by telling you that I am not concise. I ramble. A lot. Now that we’ve got that out of the way, and I’ve been up front about what you’re getting yourself into, I graduated from Comanche High School with Cody Lane, President of...

How We Make Our Bacon!

Okay… have you ever seen that show How It’s Made on the Science Channel? That is a great show. Maybe I’m a total geek, but I find it totally enthralling. From lamps to baseballs to bacon, they’ve covered it all… start to finish. And, it’s not until I watch that show that I get all contemplative on where “things” come from. All I know is that “things” are just there. I go to the store and buy what I need. Granted, I buy responsibly. I am all about sustainability and responsibility. Most often, I let the third party certifications give their stamp of approval, and I take that as truth, though. But, where exactly does it come from?

What’s In My Bacon?

There are many regulations set forth by the USDA in order to police the use of the word “Natural”.  Here at Pederson's, we pride ourselves on providing our customers with all natural foods.  However, there are some facts about “Natural” everyone should understand,...

Pederson’s Celebrates 25 Years

What do you get when you throw two good ol’ boys and lifelong best buds into a business together? Success! Just ask Pederson’s Natural Farms based out of Hamilton, Texas. Pederson’s hired small town Texas boy Cody Lane for Quality Assurance straight out of college in...