About Us

Dan, H.N., Ruby, Tom, Aleck, Brooks, Loretta, and Mack were all members of the Laxson family in Pearsall, Texas. All of the older children worked to support their parents and younger siblings during the depression era.

In 1933, Dan began working as the manager of the can plant for $19.20 per week. He was the third highest paid employee in the county! Unfortunately, his employment came to an end in 1935 so he decided to try and attend college.

When he arrived in San Antonio in pursuit of higher education, he was told that if he played football and worked in the dining hall, they would cover his room and board, but he would need money for books and supplies.

In search of money for books, Dan hitched a ride back to Pearsall with a man named George DeArment, who sold hams from the back of his refrigerated truck. Dan decided that this seemed like a pretty good business, and abandoned his ideas of higher education in order to enter into the meat business.

With Dan and H.N running the two meat routes, Dan was able to put his brother Mack through college for four years.

At the eve of WWII, all men over the age of 18 were required to register for possible draft service.

When Mack graduated college in 1941, he joined the army as a cadet for air pilot training. Their brother Brooks volunteered for the Navy, and their other brother Tom was drafted for the war.

Because Dan was financially supporting his parents, he received a 3A draft number. He wanted to volunteer to serve, but his mother talked him out of it as she was already so worried about the other three boys.

After the war, Brooks joined Dan and H.N. at Laxson Provision Company, which was quickly becoming a large family business. Unfortunately, Mack’s plane was shot down over Tunisia, and he wasn’t able to return home to help finish what he had started with his brothers.

The sausage business was good! Laxson had expanded into brick chili, bologna, and link sausages. Dan and HN borrowed money from the bank and moved from the Blue Star building into the current facility at 264 West Lachapelle.

During this time, the next generation began learning the family business, educating themselves in sausage school, and learning the trade hands on.

In the mid 1970’s, Dan and H.N. handed over the reigns to the next generation, Gary and Larry Laxson. They began exploring with other product types including barbacoa, chorizo, and carne guisada, the first company to scale those types of products in the South Texas region.

Gary and Larry were soon joined by Bob Laxson and the three started experimenting with new marketing levers including radio and TV advertising, and even a costumed superhero named “Super Sausage”!

At the turn of the century, Laxson returned to its roots focusing on products without additives and fillers and catering to the South Texas palate.

After several logo revisions, in honor of the original Laxson Bros. logo, we created a new Laxson Provisions logo that honors the generations of Laxson family members that have lovingly handcrafted meat products in San Antonio since 1935 and does not forget those who couldn’t return to the family business. We hope you’ll come and try our products soon!

After 85 years of family ownership, Laxson Provisions entered a new chapter in 2020 when Mandy Craig and Chad Everhart acquired the company in a non-family transition.

Neither came from the meat-processing industry. What they inherited, however, was much more than a manufacturing business. Laxson carried decades of product knowledge, longstanding customer relationships and a reputation built around traditional South Texas foods.

Their goal was not to reinvent Laxson, but to prepare it for another generation.

Over the following years, the company began investing in stronger systems, expanded manufacturing capabilities, food safety and quality programs, new equipment and a broader vision for serving foodservice, retail and co-manufacturing customers. At the same time, Laxson remained committed to preserving the processes, recipes and hands-on knowledge that give products such as barbacoa, chorizo, carne guisada and smoked sausage their distinctive character.

In 2025, Laxson reached one of the most significant milestones in its history with the move to a new USDA-inspected processing facility in New Braunfels, Texas. The facility gave the company greater production capacity and a platform for continued investment in processing technology, packaging, food safety, operational efficiency and new product development.

Today, Mandy serves as CEO and Chad as President. Together with the Laxson team, they are building on nearly a century of history while positioning the company for continued growth.

The philosophy behind that work is simple: modernization should make Laxson better without making it unrecognizable.

As the company expands its work with foodservice operators, retailers and co-manufacturing partners, Laxson remains focused on the same fundamental principles that have sustained the business since 1935 — making great food, taking care of customers and building a company worthy of carrying the Laxson name into its next century.