The process of making sausage, pork chops, hams, bacon and scrapple is still going on at Twin Springs Farm at Foster in Mathews. The third generation of the Respess family carries on the annual tradition, led by Robert Respess Jr., sometimes called Bobby (or Little Robert) as his father was.
Robert Jr. grew up on the family farm in the community of Foster, and has made his home here for his family. “I’ve seen a lot of changes in farming since I knew it as a young boy working with my dad.”
Bobby Sr. was featured in this newspaper in 1993 in a story about the day of preparing the pork meat from the pigs raised on the farm. About 18 to 20 men were on hand to assist. Once the sausage was seasoned, chops cut to size, and the pork belly (bacon) was sliced, the dishes prepared by family members were on the table and lunch was served. Everything took place outdoors.
With just a few changes the same result is achieved. Today, the 12 pigs were purchased from the market. When it was time to reap ...