Curtis and Barbara Ebarb were married in 1956, shortly after they married Curtis found a job at Lea’s Grocery in downtown Wills Point, TX. He didn’t have any experience in a meat market, but it wasn’t long before Mr. Lea realized that he was a natural behind the meat counter. From that point on, Curtis Ebarb never strayed from the meat business, working in grocery store meat departments, running a meat delivery business, and managing a large meat packing plant. Then in 1978, in what was a true ‘family affair’ and dream come true, Curtis and Barbara opened “Ebarb’s Meat Market” in Wills Point. For over 30 years, “Ebarb’s” was an institution where locals, and folks from miles away would come to get quality meats. One of the most popular items was Curtis’ own special blend of sausages. He made breakfast sausage that had a flavor that was unmatched by any of the major brands, and for a few special customers – a market-made link sausage that people still talk about decades after the Market closed.

Tracy Ebarb, the middle son of Curtis and Barbara, started working alongside Curtis at about age 10, trying to learn everything Curtis knew about the meat business. By age 14, Tracy was a journeyman meat cutter, and spent lots of evenings and weekends working with Curtis. Tracy’s life and career path took him
into a career as a CFRE(Certified Fund Raising Executive) where he had the privilege of guiding hundreds of nonprofit organizations to raise millions of dollars for their causes. But his love for the meat business, especially sausage, never went away. In 2020, Tracy began to breathe new life into with the recipes Curtis
used at Ebarb’s Meat Market, along with other influences and his own ideas. Recipes were tried and sampled, some were instant hits, others were miserable failures, but over time, the core group of Ebarb Craft Sausages were perfected and named after Tracy and his wife Jacque’s seven children.

Fast forward to August of 2023, we are excited to offer the absolute best craft sausage you’ll ever enjoy.