In 1972 Tony Golding, purchased the Chow Chow business from Mr. and Mrs. John Campbell. The company began inside a small concrete building where operations were ran by Golding and a few local women. Each jar was hand made between the hours of 3am and noon, to avoid the North Carolina summer heat. Production took place in the months of July, August, and September when cabbage, onions, and peppers are in season.
Golding personally delivered the highly sought-after Mrs. Campbell's Chow Chow to his customers in his pickup truck.
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After a year or so of talking back and forth, Mr. Campbell convinced me to buy their company which consisted of, Mrs. Campbell’s famous recipe, her five gallon cooking pots, funnels, two dippers, and an inventory of pint jars with lids.
Tony Golding
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While many associate relish with:
Chow Chow is also a southern staple on:
