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get many sheep. But just about any large farm in the area seems to use Adams services for cattle or hogs. It’s a big enough operation that they have their own inspector, making it a state plant.
The morning I stopped to visit they were working on a freshly butchered hog. There was some gorgeous looking meat there. An average of 1520 animals a week go through the slaughterhouse. They’ve got one freezer for hanging the meat and then another that contains the finished, packaged product.
While they do a lot of butchering for other people in this area, the Adams’ family also raises their own cattle and hogs for meat. And that meat is sold to the public. It’s sold right at the farm on Saturday mornings from 9:00 to 1:00 or other days by appointment. And, Mayhughs in Amissville has recently started selling the famous Adams’ sausage. They were working on a batch of sausage while I was there. Walter showed me a handful and let me smell the aromatic mixture. Walter and Gene told
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