Meat+Poultry - July 2017 - 78

BACON BUSINESS

At Stoltzfus Meats,
employees hand-trim
the bellies to consistent
specifications because
the raw material it
receives is often wider
and longer than the
company's standard size.

of grocery bacons. "We trim it,
tumble it and dry it. It's not as
wet as a lot of bacon is. I think
it's important to sacrifice yield (of
the meat) for a superior product."
There is also a long smoke
process. "We smoke our bacon a
lot longer than most people do.
In my small part of the world, it's
what my customers want. They
think it's the best bacon that
they've ever eaten."
Like a lot of products made in
the industry, the final meat product
is dependent on two factors: the
source of the raw materials and
the processing. Stoltzfus has several criteria
he uses to select the bellies for processing. He
pays special attention to the fat composition of
his bellies. "The specific fat composition (of the
pigs) varies because of what they're fed," he
says. "The bellies we use - these are the bellies
we really want - they are wider and longer

www.packrite.com

78

MEAT+ POULTRY | 07.17 | www.meatpoultry.com

than what we really want. So, for our bacon,
we hand-trim the bellies to our specifications.
I'm also looking for a specific fat composition
in the belly, and that can be dependent on the
pigs' diet. For that reason, I buy from a limited
number of suppliers," he says.
Stoltzfus also makes a maple-applewood
smoked bacon. "We buy maple
chips and we use 100 percent
apple wood. This bacon has
sweetness due to the maple and
the apple flavoring."
A third variety is what Stoltzfus
calls his "premium bacon." "In this
style of my bacon, the moisture
content is a little higher," he says.
Stoltzfus also makes a pepper
bacon, and does some privatelabel bacon manufacturing for
some companies in the Midwest.
They include English-style
"cottage" bacon, where the meat
comes from the shoulder rather
than from bellies. He's looking at
other areas to expand his bacon
business, as well. "We do sell some
turkey bacon, but it's not our own.
We're looking into the possibility
of making our own turkey and
chicken bacon."
But he doesn't have a great
desire for a vast expansion of his
business. "My feeling is a lot of
things in the meat industry are
done better on a smaller scale. I
certainly think that's true of my
bacons."



http://www.packrite.com http://www.meatpoultry.com

Meat+Poultry - July 2017

Table of Contents for the Digital Edition of Meat+Poultry - July 2017

Meat + Poultry - July 2017
CONTENTS
COMMENTARY - Solution seeking
BUSINESS NOTES - TYSON COMPLETES PURCHASE OF ADVANCEPIERRE
JBS SA NAMES NEW BOARD MEMBER, SELLS OPERATIONS
CARL BUDDIG PURCHASES RUPARI FOOD SERVICES
CARGILL ACQUIRES POLLOS BUCANERO
GENOSI OPENS NEW FACILITY IN THE PHILIPPINES
MCDONALD’S ENDS PARTNERSHIP WITH OLYMPICS
WASHINGTON - Ag budget draws criticism
COVER STORY - Blueprint for success
PLANT TOUR - TEAMWORK AND TRUST
PET FOOD PROCESSING - Going to the dogs
INGREDIENT ISSUES - Kickin' it up a notch
SMALL BUSINESS MATTERS - Looking ahead
PACKAGING SOLUTIONS - Baggin' whole birds
FOOD SAFETY - ONGOING PRESSURE
TECHNOLOGY UPDATE - Chilling innovation
BACON BUSINESS - Better bacon
COMPANY PROFILE - Epic evolution
CORPORATE SPOTLIGHT - Hormel looks ahead
FROM THE CORRAL - Sensible research
CALENDAR
NAMES IN THE NEWS
SHOWCASE
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat+Poultry - July 2017 - FC_intro1
Meat+Poultry - July 2017 - Meat + Poultry - July 2017
Meat+Poultry - July 2017 - 2
Meat+Poultry - July 2017 - FC1
Meat+Poultry - July 2017 - FC2
Meat+Poultry - July 2017 - 3
Meat+Poultry - July 2017 - CONTENTS
Meat+Poultry - July 2017 - 5
Meat+Poultry - July 2017 - 6
Meat+Poultry - July 2017 - 7
Meat+Poultry - July 2017 - COMMENTARY - Solution seeking
Meat+Poultry - July 2017 - 9
Meat+Poultry - July 2017 - CARL BUDDIG PURCHASES RUPARI FOOD SERVICES
Meat+Poultry - July 2017 - MCDONALD’S ENDS PARTNERSHIP WITH OLYMPICS
Meat+Poultry - July 2017 - WASHINGTON - Ag budget draws criticism
Meat+Poultry - July 2017 - 13
Meat+Poultry - July 2017 - COVER STORY - Blueprint for success
Meat+Poultry - July 2017 - 15
Meat+Poultry - July 2017 - 16
Meat+Poultry - July 2017 - 17
Meat+Poultry - July 2017 - 18
Meat+Poultry - July 2017 - 19
Meat+Poultry - July 2017 - 20
Meat+Poultry - July 2017 - 21
Meat+Poultry - July 2017 - 22
Meat+Poultry - July 2017 - 23
Meat+Poultry - July 2017 - 24
Meat+Poultry - July 2017 - 25
Meat+Poultry - July 2017 - PLANT TOUR - TEAMWORK AND TRUST
Meat+Poultry - July 2017 - 27
Meat+Poultry - July 2017 - 28
Meat+Poultry - July 2017 - 29
Meat+Poultry - July 2017 - 30
Meat+Poultry - July 2017 - 31
Meat+Poultry - July 2017 - 32
Meat+Poultry - July 2017 - 33
Meat+Poultry - July 2017 - 34
Meat+Poultry - July 2017 - 35
Meat+Poultry - July 2017 - 36
Meat+Poultry - July 2017 - 37
Meat+Poultry - July 2017 - PET FOOD PROCESSING - Going to the dogs
Meat+Poultry - July 2017 - 39
Meat+Poultry - July 2017 - 40
Meat+Poultry - July 2017 - 41
Meat+Poultry - July 2017 - 42
Meat+Poultry - July 2017 - 43
Meat+Poultry - July 2017 - 44
Meat+Poultry - July 2017 - 45
Meat+Poultry - July 2017 - INGREDIENT ISSUES - Kickin' it up a notch
Meat+Poultry - July 2017 - 47
Meat+Poultry - July 2017 - 48
Meat+Poultry - July 2017 - 49
Meat+Poultry - July 2017 - 50
Meat+Poultry - July 2017 - 51
Meat+Poultry - July 2017 - 52
Meat+Poultry - July 2017 - 53
Meat+Poultry - July 2017 - SMALL BUSINESS MATTERS - Looking ahead
Meat+Poultry - July 2017 - 55
Meat+Poultry - July 2017 - 56
Meat+Poultry - July 2017 - 57
Meat+Poultry - July 2017 - PACKAGING SOLUTIONS - Baggin' whole birds
Meat+Poultry - July 2017 - 59
Meat+Poultry - July 2017 - 60
Meat+Poultry - July 2017 - 61
Meat+Poultry - July 2017 - 62
Meat+Poultry - July 2017 - 63
Meat+Poultry - July 2017 - FOOD SAFETY - ONGOING PRESSURE
Meat+Poultry - July 2017 - 65
Meat+Poultry - July 2017 - 66
Meat+Poultry - July 2017 - 67
Meat+Poultry - July 2017 - 68
Meat+Poultry - July 2017 - 69
Meat+Poultry - July 2017 - TECHNOLOGY UPDATE - Chilling innovation
Meat+Poultry - July 2017 - 71
Meat+Poultry - July 2017 - 72
Meat+Poultry - July 2017 - 73
Meat+Poultry - July 2017 - 74
Meat+Poultry - July 2017 - 75
Meat+Poultry - July 2017 - BACON BUSINESS - Better bacon
Meat+Poultry - July 2017 - 77
Meat+Poultry - July 2017 - 78
Meat+Poultry - July 2017 - 79
Meat+Poultry - July 2017 - 80
Meat+Poultry - July 2017 - 81
Meat+Poultry - July 2017 - COMPANY PROFILE - Epic evolution
Meat+Poultry - July 2017 - 83
Meat+Poultry - July 2017 - 84
Meat+Poultry - July 2017 - 85
Meat+Poultry - July 2017 - CORPORATE SPOTLIGHT - Hormel looks ahead
Meat+Poultry - July 2017 - 87
Meat+Poultry - July 2017 - 88
Meat+Poultry - July 2017 - 89
Meat+Poultry - July 2017 - 90
Meat+Poultry - July 2017 - 91
Meat+Poultry - July 2017 - FROM THE CORRAL - Sensible research
Meat+Poultry - July 2017 - 93
Meat+Poultry - July 2017 - CALENDAR
Meat+Poultry - July 2017 - 95
Meat+Poultry - July 2017 - NAMES IN THE NEWS
Meat+Poultry - July 2017 - 97
Meat+Poultry - July 2017 - SHOWCASE
Meat+Poultry - July 2017 - 99
Meat+Poultry - July 2017 - CLASSIFIEDS
Meat+Poultry - July 2017 - 101
Meat+Poultry - July 2017 - 102
Meat+Poultry - July 2017 - 103
Meat+Poultry - July 2017 - ADVERTISERS
Meat+Poultry - July 2017 - 105
Meat+Poultry - July 2017 - THE INSIDER
Meat+Poultry - July 2017 - 107
Meat+Poultry - July 2017 - 108
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