FOR IMMEDIATE RELEASE
Jan 12, 2021
Swaggerty’s Receives Highest Possible Grade from BRC Food Safety Auditors for 8th Consecutive YearRead more
FOR IMMEDIATE RELEASE
Jan 12, 2021
Swaggerty’s Receives Highest Possible Grade from BRC Food Safety Auditors for 8th Consecutive YearRead more
FOR IMMEDIATE RELEASE
November 3, 2020
Swaggerty’s Is Officially America’s Fastest Growing (fresh/raw) Sausage BrandRead more
November 2019 - Swaggerty Sausage Company, Inc. Quality Concern
KODAK, Tennessee, November 30, 2019 -- Swaggerty Sausage Company Inc., celebrating a tradition of quality for 90 years, announced today their 2019-2020 certification to the British Retail Consortion (BRC) Version 8 global food safety standard, receiving for the 7th consecutive year the highest grade possible: AA Certified.
BRC is the leading safety and quality certification program, which is used by over 29,000 certified suppliers in 130 countries. BRC Version 8 Global...Read more
1) Senior management's commitment and continual improvement
2) The food...Read more
November, 2016 — Premium pork sausage begins with superior Quality Control.
Quality Control at Swaggerty's Farm starts when livestock is unloaded. We monitor everything from beginning to finished product, including sanitation, cleanliness of the plant, and all factors in between. Animal handling programs, food safety programs, allergen management programs, customer specifications, and all standard USDA guideliness and regulations are strictly followed by Quality Control at Swaggerty's Farm.
November 2016 — All Natural, preservative-free sage sausage by Swaggerty's Farm® starts shipping in November of 2016.
Demand for a premium sausage product with an emphasis on sage achieved fever pitch by 2016. The Swaggerty sausage team responded, and the result was the release of a premium sausage roll product made with 100% fresh pork, no artificial fillers, no preservatives, and gluten free.
Sage being a primary herb used to spice Breakfast Sausage (or Country Sausage) for centuries, this product...Read more