Meat+Poultry - October 2018 - 51

PROCESSOR PERSPECTIVE

in addition to the iconic Hometown Original Bacon,
include Thick Cut Bacon, Applewood Smoked Bacon,
Cherrywood Smoked Bacon, Lower Sodium Bacon, Sea
Salt Bacon, Butchers Cut Bacon, Center Cut Bacon,
Peppered Thick Cut, Uncured All-Natural Bacon, FullyCooked Applewood and Hometown Original Bacon
Bits. But the Hometown Original flavor, which Gibson
says is unique to Smithfield, has created a longtime
tradition in the company and with its customers and
consumers.
"It's a classic cut and naturally smoked over real
hardwood. It's a flavor to inspire memories," he says. You
could say it reminds people of the food they ate when
they were growing up.
Gibson explains how Smithfield bacon is made. "Our
Smithfield bacon starts with a wet cure comprised of a
combination of primarily water, salt and sugar, and then
all-naturally smoked with real hickory chips. The process
takes several hours from curing to smoking to package.
Overall, the process has remained the same for decades
with the assistance of modern technologies."
Smithfield bacon is an American product, so all the
hog bellies for every slice of Smithfield bacon come
from this country. "The bellies are from Smithfield hogs
that are raised on farms across the United States," he
says. And while Smithfield Foods brands produce many
different cuts and flavors of bacon, Smithfield bacon
itself continues to lead in volume and distribution for
the company.
In explaining the increasing love of bacon in this
country, and around the world, Gibson notes the
explosion of bacon is no longer a fad. "It's become a
staple in food culture and continues to appear on menus
from fast-casual to high-end restaurants," Gibson says.
"At Smithfield, we believe we'll continue to see flavor
trends that begin on the culinary side trickle down to the
grocery aisle. As the bacon craze continues, consumers
will seek out bacon that offers premium quality and
variety in cuts and flavors. In response to this, Smithfield
will continue to explore opportunities and strategic
partnerships to offer exciting options that consumers will
love," he says.
Consumers can find Smithfield bacon in local retailers
across the country. Restaurants looking for Smithfield
bacon on a larger scale can get it within the company's
foodservice division.
It seems that of all the foods produced and
consumed in this country, meat seems to be one that
draws on tradition and memories in a very powerful
way. Smithfield is able to draw on that tradition, and
on those memories. "For our consumers, our bacon is
able to inspire memories of their own hometown, where
families, friends and food come together," he says.

Many people think of ham when the
Smithfield brand is mentioned, but
the company's bacon has achieved a
comparable reputation for quality.

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www.meatpoultry.com | 10.18 | MEAT+ POULTRY

51


http://www.hurson.com http://www.meatpoultry.com

Meat+Poultry - October 2018

Table of Contents for the Digital Edition of Meat+Poultry - October 2018

Meat+Poultry - October 2018
CONTENTS
COMMENTARY - What’s in a name change
BUSINESS NOTES - NAMI NAMES JULIE ANNA POTTS NEW PRESIDENT, CEO
WHITE NAMED CEO OF TYSON
TYSON ACQUIRES KEYSTONE
CHIPOTLE EXPANDS DOORDASH DELIVERY
OMAHA STEAKS UNVEILS LINE OF PREMIUM DOG TREATS
INDIANA PACKERS TO BUY SPECIALTY FOODS GROUP
PERDUE OPENS GEORGIA DISTRIBUTION CENTER
WASHINGTON - Cell culture talks
FARM TO FORK - TRANSPARENCY LICENSE
BY THE NUMBERS - Sizzling bacon growth continues
COVER STORY - small-batch SUCCESS
SEGMENT PROFILE - BACON SPECIALIZATION
NEW PRODUCTS - BETTER WITH BACON
PROCESSOR PERSPECTIVE - Rooted in bacon tradition
INGREDIENT ISSUES - Beyond breakfast
SMALL BUSINESS MATTERS - Customer loyalty
FOOD SAFETY - Buggin' Out
INDUSTRY OUTLOOK - Bright FUTURE
PACKAGING SOLUTIONS - TUBULAR FUNCTIONALITY
EDUCATION - MEAT MASTERS
RESEARCH & DEVELOPMENT - Scientific discovery
FROM THE CORRAL - Forward thinking
NAMES IN THE NEWS
SHOWCASE
CLASSIFIEDS
ADVERTISERS
CALENDAR
THE INSIDER
Meat+Poultry - October 2018 - Meat+Poultry - October 2018
Meat+Poultry - October 2018 - Meat+Poultry - October 2018
Meat+Poultry - October 2018 - 2
Meat+Poultry - October 2018 - 3
Meat+Poultry - October 2018 - CONTENTS
Meat+Poultry - October 2018 - 5
Meat+Poultry - October 2018 - 6
Meat+Poultry - October 2018 - 7
Meat+Poultry - October 2018 - COMMENTARY - What’s in a name change
Meat+Poultry - October 2018 - 9
Meat+Poultry - October 2018 - TYSON ACQUIRES KEYSTONE
Meat+Poultry - October 2018 - 11
Meat+Poultry - October 2018 - PERDUE OPENS GEORGIA DISTRIBUTION CENTER
Meat+Poultry - October 2018 - 13
Meat+Poultry - October 2018 - WASHINGTON - Cell culture talks
Meat+Poultry - October 2018 - 15
Meat+Poultry - October 2018 - FARM TO FORK - TRANSPARENCY LICENSE
Meat+Poultry - October 2018 - 17
Meat+Poultry - October 2018 - 18
Meat+Poultry - October 2018 - 19
Meat+Poultry - October 2018 - 20
Meat+Poultry - October 2018 - 21
Meat+Poultry - October 2018 - BY THE NUMBERS - Sizzling bacon growth continues
Meat+Poultry - October 2018 - 23
Meat+Poultry - October 2018 - 24
Meat+Poultry - October 2018 - 25
Meat+Poultry - October 2018 - COVER STORY - small-batch SUCCESS
Meat+Poultry - October 2018 - 27
Meat+Poultry - October 2018 - 28
Meat+Poultry - October 2018 - 29
Meat+Poultry - October 2018 - 30
Meat+Poultry - October 2018 - 31
Meat+Poultry - October 2018 - 32
Meat+Poultry - October 2018 - 33
Meat+Poultry - October 2018 - 34
Meat+Poultry - October 2018 - 35
Meat+Poultry - October 2018 - SEGMENT PROFILE - BACON SPECIALIZATION
Meat+Poultry - October 2018 - 37
Meat+Poultry - October 2018 - 38
Meat+Poultry - October 2018 - 39
Meat+Poultry - October 2018 - 40
Meat+Poultry - October 2018 - 41
Meat+Poultry - October 2018 - NEW PRODUCTS - BETTER WITH BACON
Meat+Poultry - October 2018 - 43
Meat+Poultry - October 2018 - 44
Meat+Poultry - October 2018 - 45
Meat+Poultry - October 2018 - PROCESSOR PERSPECTIVE - Rooted in bacon tradition
Meat+Poultry - October 2018 - 47
Meat+Poultry - October 2018 - 48
Meat+Poultry - October 2018 - 49
Meat+Poultry - October 2018 - 50
Meat+Poultry - October 2018 - 51
Meat+Poultry - October 2018 - 52
Meat+Poultry - October 2018 - 53
Meat+Poultry - October 2018 - INGREDIENT ISSUES - Beyond breakfast
Meat+Poultry - October 2018 - 55
Meat+Poultry - October 2018 - 56
Meat+Poultry - October 2018 - 57
Meat+Poultry - October 2018 - 58
Meat+Poultry - October 2018 - 59
Meat+Poultry - October 2018 - SMALL BUSINESS MATTERS - Customer loyalty
Meat+Poultry - October 2018 - 61
Meat+Poultry - October 2018 - 62
Meat+Poultry - October 2018 - 63
Meat+Poultry - October 2018 - 64
Meat+Poultry - October 2018 - FOOD SAFETY - Buggin' Out
Meat+Poultry - October 2018 - 66
Meat+Poultry - October 2018 - 67
Meat+Poultry - October 2018 - 68
Meat+Poultry - October 2018 - 69
Meat+Poultry - October 2018 - INDUSTRY OUTLOOK - Bright FUTURE
Meat+Poultry - October 2018 - 71
Meat+Poultry - October 2018 - 72
Meat+Poultry - October 2018 - 73
Meat+Poultry - October 2018 - PACKAGING SOLUTIONS - TUBULAR FUNCTIONALITY
Meat+Poultry - October 2018 - 75
Meat+Poultry - October 2018 - 76
Meat+Poultry - October 2018 - 77
Meat+Poultry - October 2018 - 78
Meat+Poultry - October 2018 - 79
Meat+Poultry - October 2018 - 80
Meat+Poultry - October 2018 - 81
Meat+Poultry - October 2018 - EDUCATION - MEAT MASTERS
Meat+Poultry - October 2018 - 83
Meat+Poultry - October 2018 - 84
Meat+Poultry - October 2018 - 85
Meat+Poultry - October 2018 - 86
Meat+Poultry - October 2018 - 87
Meat+Poultry - October 2018 - RESEARCH & DEVELOPMENT - Scientific discovery
Meat+Poultry - October 2018 - 89
Meat+Poultry - October 2018 - 90
Meat+Poultry - October 2018 - 91
Meat+Poultry - October 2018 - 92
Meat+Poultry - October 2018 - 93
Meat+Poultry - October 2018 - FROM THE CORRAL - Forward thinking
Meat+Poultry - October 2018 - 95
Meat+Poultry - October 2018 - NAMES IN THE NEWS
Meat+Poultry - October 2018 - 97
Meat+Poultry - October 2018 - SHOWCASE
Meat+Poultry - October 2018 - 99
Meat+Poultry - October 2018 - CLASSIFIEDS
Meat+Poultry - October 2018 - 101
Meat+Poultry - October 2018 - 102
Meat+Poultry - October 2018 - 103
Meat+Poultry - October 2018 - ADVERTISERS
Meat+Poultry - October 2018 - CALENDAR
Meat+Poultry - October 2018 - THE INSIDER
Meat+Poultry - October 2018 - 107
Meat+Poultry - October 2018 - 108
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