The famous sausage is put on the counter only after careful selection and slaughter of the hogs, and the application of a special seasoning. Bradley’s uses only top quality hogs, buying from producers they know and trust, occasionally supplementing their supply by buying 4-H hogs from regional fairs. After processing, the sausage is cut into 75 pound lots and seasoned with the time-proven recipe developed over a century ago by Grandma Mary Bradley, containing black pepper, red pepper, sage, and salt. No preservatives or additives are in Bradley’s Sausage. After the sausage is seasoned, some of the meat is stuffed into natural casings and then hung in the smokehouse to cure using the smoke from oak and green hickory. Bradley’s Homemade Smoked Sausage will give you a delicious, age-old taste experience that will remind you of mornings in your Grandma’s kitchen.

Testimonials to the high quality and deliciousness of Bradley’s sausage are not difficult to find. Some say they could not begin a day without it. The mixed clientele, which has included governors, judges, farmers and city-folk from all over the area, tends to reinforce those testimonials.

In addition to serving those who come to the store, Bradley’s ships its smoked sausage and grits as far away as Maine to California, to Alaska and Hawaii, as well as supplying a number of Tallahassee families and businesses with meat to be given away as special gifts at Christmastime.

Bradley’s Country Milled Grits originated in the 1920s when Mr. L. E. Bradley, Sr., built a barn-type structure near his store to house the grits mill he had just purchased. He began milling corn into grits and cornmeal for his business and his family. The corn was ground fine to medium for cornmeal and extra coarse for grits. This coarse grind for the grits required a longer cooking time but allowed the true, robust flavor of the corn to come through. Soon after, local farmers and sharecroppers began coming to the “mill house” on Saturdays to have their corn custom ground for their own personal use. Saturdays became “corn grindin’ day” as farmers came from miles around by horse and wagon to bring their corn to the only mill in the area. Mr. Bradley also continued grinding grits and cornmeal to offer for sale in his country store.

Four generations later, Bradley’s Country Milled Grits are still ground in the same building, in the same way they have been for nearly a century. We hope that as you enjoy these old – fashioned grits, you will also be savoring the flavor of a time gone by.