Magazine-Winter-2025 - Flipbook - Page 22
“It’s a taste
like no other.”
−Jamie Sessions
Conecuh’s mascot, O’Henry the Pig, can be spotted all
around the gift shop and in statue form outside.
“It was started in 1947, after World War II, by my
father and grandfather,” he said. “It was a locker plant
where folks would come in and store their vegetables
and meat. In 1950, he started making sausage.”
Sessions assures us the recipe for the sausage
hasn’t changed since his father created it, and now
there are a variety of new flavors. His preference is the
hickory-smoked sausage, and Conecuh also produces
original smoked, spicy and hot, Cajun smoked, cracked
black pepper, and natural (no MSG) sausage. A fan
favorite is the “Christmas hot” flavor, of which only one
batch is produced around the holidays. Sessions said
that people drive from all over the South with coolers
ready just to stock up on this limited-edition sausage
every winter.
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ALABAMA ALUMNI MAGAZINE
The company has expanded far beyond sausage,
too. Conecuh bacon and hot dogs are also tailgate
staples, and the gift shop is stocked with everything
from Conecuh syrup and pepper jelly to home
decor and gifts.
Family Business
Conecuh is on the verge of a huge expansion in
Andalusia, a move necessitated by growing demand
and upgrading production to continue to meet USDA
requirements. But Sessions doesn’t seem worried
about the move; he’s got his whole family behind him
at the helm of the business.
Jamie Sessions, his daughter-in-law, graduated from
The University of Alabama in 2010 and serves as the
vice president of marketing at Conecuh Sausage.
