At Prime South Meats, we’re passionate about crafting exceptional pork products right here in Nashville, Tennessee. Our story begins with a quest to make the best bacon in town.
Founder Nathan Gifford has been butchering and cooking meat most of his life. Several years ago, a local chef approached him about curing a slab of pork belly. Using his own dry cure process and smoking techniques, Nathan created something special – thick, smoky bacon with a salty-sweet flavor that wowed the chef.
As word spread, Nashville’s top restaurants started seeking out Nathan’s bacon to feature on their menus. He slowly grew the business out of his garage, curing and smoking 10, then 20, then 40+ pounds of pork belly at a time. But the demand was growing faster than his capacity.
That’s when master butcher Andy Fields joined forces with Nathan. Together, they transformed an old transmission garage in Inglewood into a real production facility. Now Prime South Meats custom cures, dry ages, and smokes meat for discerning chefs all over the city.
While Gifford’s Bacon remains our flagship product, we also craft artisanal charcuterie, smoked bologna, hot sauces, and more. We’ve partnered with local restaurants like East Side Banh Mi to put on special whole hog cooking events. Our products are also available online and in select Nashville stores.
At Prime South Meats, we blend old-fashioned techniques with modern science to create meats packed with flavor. We source premium pork from trusted farms. Then we carefully cure, age, and smoke our products over real hickory wood. The result is flavor you can taste in every savory bite.
Our small-batch process allows us to focus on quality and consistency. We’re committed to honoring the whole animal and creating zero waste. Above all, we’re dedicated to sharing our passion for great meat with Nashville and beyond. Come taste the difference artisan craftsmanship makes!