Glorious Malone’s Fine Sausage began  as a neighborhood store, at the corner of Sixth and Hadley Streets, on Milwaukee’s north side.  Operated by husband-and-wife team George and Glorious Malone, the store offered basic provisions, household items, penny candy and deli meats.  Malone’s Headcheese recipe became a popular specialty item in the late 60s when the couple went from sharing the treat during the holidays with friends and family to meeting customer orders.

After George passed away, Glorious continued to manage and grow their expanding enterprise.  By then, Malone’s increasing popularity led to accepting orders for the specialty meat from individuals, taverns and other corner stores across Milwaukee, in Racine and Kenosha and as far south as Chicago.

Glorious had tweaked the recipe with improved flavor and spices, earned a state inspection license and a U.S. Department of Agriculture meat inspection license, and started selling to a broader market.  Her son, Derek, and daughter, Denise, worked long hours by her side, reaching multiple markets throughout the Midwest.

Malone’s is presently a 12,000-square-foot plant at 300 W. Walnut St. in Milwaukee, Wisconsin, part of revitalization efforts in the King Drive neighborhood.   The corner store is long gone, but the legacy of this family tradition continues to thrive.  Glorious passed away in 2007 and the eldest Malone child, Daphne Jones, became President and CEO.

Ten employees now help produce as much as 235,000 pounds of Headcheese a year, destined for markets throughout the Midwest and beyond.

Think Outside the Cracker.