What Sets Us Apart The Jones Difference
One Family, 130+ Years Later
The Jones family has been making pork sausage from our home in Fort Atkinson, Wisconsin for seven generations. And it’s still all-natural after all these years.
When Milo C. Jones founded our business in 1889, things were a lot simpler. The industry has changed a lot in the past 130+ years, making food production faster and cheaper. Yet we have refused—and will continue to refuse—to add anything artificial to our sausage recipes, like fillers, binders, preservatives, MSG and nitrites.
We still use the original recipe for our all natural breakfast sausage, the one Milo’s mother created. And we apply the same principles to our full range of products. Because although our family and our product line has changed over the years, our dedication to keeping things simple and all natural hasn’t. That’s what you get with Jones—that’s the Jones difference.
It all started with Milo Jones. In 1832, he and his family settled in Fort Atkinson, Wisconsin, and began making their living as dairy farmers. After being diagnosed with rheumatoid arthritis, Milo’s son, Milo C. Jones, was no longer able to operate the farm. So in 1889, he began selling homemade breakfast sausage using his mother’s all-natural recipe.
Philip H. Jones, our current chairman and CEO, is the great-great grandson of Jones Dairy Farm Founder Milo C. Jones. He has centered his life on two main passions: our family business and food.
Philip remembers discovering his knack for cooking as early as fifth grade. Years later, he trained to become a chef at La Varenne, the prominent French cooking school founded by Anne Willan, noted teacher, author and historian. Following his experience in Paris, France, Philip moved back to the United States where he worked as a professional chef for more than 10 years. Philip joined the family business in 1991 and served as Jones Dairy Farm president for 20 years from 2001 until 2021.
As an accomplished food industry leader, Philip is well-respected within the foodservice community, with numerous accolades and awards validating his success and contribution to the field including these listed below.
Le Grand Diplôme d’Etudes Culinaires
La Varenne, 1984
North American Meat Institute (NAMI)
Board of Directors, 1999–present
Jones Dairy Farm President & CEO
The Culinary Institute of America
Board of Trustees, 2016–present / Society of Fellows, 2007–2015
LNAMI’s Edward C. Jones Community Service Award
Wisconsin Meat Industry Hall of Fame
American Academy of Chefs Honorary Fellow (HAAC)
Chaîne des Rôtisseurs
Maître Restaurateur Ribbon, 2020 / Bronze Star of Excellence, 2021
American Culinary Federation
Presidential Medallion, 2021
The farmhouse you see in our logo is an illustration of an actual farmhouse you’ll find on the Jones Dairy Farm grounds. It’s a real place where members of our family used to live. Today, it hosts Jones Dairy Farm corporate and family events.
It’s also a living symbol of our authenticity—and our commitment to keeping things honest and real.
From original-recipe sausage to dry aged bacon and beyond, learn more about how we make our products.