News

Patrick Cudahy Emphasizes Foodservice With Natural Sweet Apple-Wood Smoked Bacon And New Support Programs

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May 31, 2005

Cudahy, WI - Breakfast is big and just keeps getting bigger as a foodservice daypart. Sandwich operations are one of the fastest growing segments of Limited Service Restaurants. Those trends created a sharp increase in overall protein consumption by consumers, supported in part by popular "protein friendly" diets. The result is greater profits for foodservice operators that find new ways to incorporate proteins in their menu. Patrick Cudahy, the Wisconsin based division of Smithfield Foods, is at the forefront of these trends, helping operators with flavorful protein items and menu ideas that consumers are looking for.

Since 1888, Patrick Cudahy, the "Home of Sweet Apple-Wood Smoke Flavor", has been a major supplier of bacon and other processed pork products to foodservice operators and consumers. Now they are launching a major new foodservice marketing initiative highlighting the Sweet Apple-Wood Smoked Bacon that they originated.

Patrick Cudahy bacon is produced the old fashioned way, using select, hand-trimmed pork bellies that are naturally cured by slow smoking for over 15 hours over sweet-apple wood in their own five-story smokehouses. Whether its their "Patrick's Pride" and Gold level premium bacons or the Bronze level value cuts, every Patrick Cudahy bacon product gets the same "old world" natural apple-wood smoke treatment.

These quality Patrick Cudahy branded products are being supported with new programs that will be attractive to any operator since they cover over 60 SKU's of ready-to-cook bacon products for every price range and application. Also included are more than 25 SKU's of their popular, laborsaving fully cooked bacon products from whole slices and "bacon in-the-round" to toppings, exclusively for foodservice. With 100% yield, and less than a minute from package to plate, fully cooked bacon is one of the fastest growing protein categories and Patrick Cudahy is one of the largest fully cooked bacon manufacturers in the country.

Colorful new promotional support pieces and operator-focused POS material, backed by the R&D capability of the Smithfield Food Group target both commercial and non-commercial operations. Available menu support ranges from ready-to-use ideas for the smallest sandwich shop to full R&D partnering and product customization for larger operations looking for signature menu solutions and larger check averages.

Patrick Cudahy bacon, ham, salamis and other meats have been a staple for Midwestern homes and restaurants and have been a symbol of absolute quality and great taste for over 115 years. With headquarters in Wisconsin, Patrick Cudahy has been a part of Smithfield Foods since 1984. For more information visit us online at www.patrickcudahy.com