Winter Fancy Food Show Booth 4904
Looking for the Best in His
Region
Rather than driving a tractor, the fourth-
generation farmer, who was born in Emporia,
Va., aggregates family-farm-raised, grass-fed
beef and pasture-fed pork from Virginia,
North Carolina, and Pennsylvania. Last year,
he also introduced his own brand of thick-cut
bacon and uncured bacon sausage flecked
with bell pepper and onion, and another
version flavored with chipotle and cilantro.
The quality, originality, and consumer appeal
of the latter made his sausage the winner of
the 2016 Summer Fancy Food Show Shelf
Showdown. Inspired by television's "Shark
Tank," Shelf Showdown gives four first-time
exhibitors a chance to not only give their
best pitch to four retailers, but also to receive
thoughtful feedback and seasoned advice for
marketing a successful brand.
The show was an eye-opener for the
entrepreneur. "It was crazy to see all these
companies there with their products, and
when I go to the grocery store I haven't even
seen a quarter of them on the shelves," he
says. "It shows you how competitive it is,
how you have to constantly innovate and
give customers what they want."
Pork, which is part of Faison's legacy,
happens to be what a lot of customers want
these days, especially from pigs that are
humanely raised and antibiotic- and hor-
mone-free. Fond memories of staying at his
grandparents' 200-acre farm and how his
grandfather, Milton, raised hogs and made
hickory-smoked bacon inspired Milton's
Own Bacon, launched in 2015. James
adapted his grandfather's recipe, hickory
producer profile
Bacon Sausage
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