Nestled in the rolling hills of Bourbon County, Kentucky, family-owned company was started by Ronnie Mingua, a farmer who thought there was a better way to make jerky. He began with the choicest cuts of meat, and much like a country ham, used sodium to preserve his jerky, avoiding artificial preservatives. His journey, which started one long, cold and snowy winter, has grown to be one of the “Top 10 Jerky Companies in the Country.”