Bacon lovers, unite!
Have you ever wondered where your favorite Oscar Mayer bacon comes from? Is it sourced locally or imported from another country?
In this article, we will delve into the history of Oscar Mayer and their bacon production process. From their traditional European techniques to their recent expansion in Ohio, we will explore the journey of Oscar Mayer bacon from farm to table.
So sit back, relax, and get ready to learn about the delicious origins of your favorite breakfast food.
Where Does Oscar Mayer Bacon Come From?
Oscar Mayer is a well-known American meat and cold cut producer, famous for its hot dogs, bologna, ham, and bacon. The company has been in the business for over 90 years, with its bacon manufacturing headquartered in Coshocton, Ohio.
Oscar Mayer was the first company to slice and package bacon for retail sales in 1924. The company’s success can be attributed to its founders’ traditional European techniques, which they brought to America. Oscar Mayer’s sausages were a little taste of home for the growing population of German-American families in Chicago.
The company’s bacon is made from high-quality pork sourced from farms across the United States. Oscar Mayer has strict quality control measures in place to ensure that only the best pork is used in their bacon production process.
The pork is first cured with a blend of salt, sugar, and other seasonings to give it that distinct flavor that Oscar Mayer bacon is known for. The bacon is then smoked using natural hardwood smoke to enhance its flavor and aroma.
Oscar Mayer’s commitment to quality and tradition has made it one of the top-producing bacon brands in the country. The company’s expansion in Coshocton, Ohio, is a testament to its dedication to providing customers with high-quality products while creating job opportunities for local communities.
The Early Days Of Oscar Mayer Bacon
In the early days of Oscar Mayer bacon, the company was a marketing innovator. In 1924, it introduced packaged sliced bacon under the Oscar Mayer brand name, which quickly became a hit with consumers. The bacon was made from pig bellies, which were a mix of lean and fat.
By 1928, the company had 25 different varieties of “Approved Brand” sausages on the market. That year, Oscar F. Mayer was elected to chair the board, and Oscar G. Mayer was named company president. The company’s biggest marketing coup came the following year when it began placing yellow paper bands bearing the Oscar Mayer brand name on every fourth hot dog.
The company continued to innovate and promote its products over the next couple of decades. In 1973, it promoted the use of the package “back window” so customers could see the quality of the meat. Today, Oscar Mayer is known for its commitment to quality and tradition, using high-quality pork sourced from farms across the United States and smoking its bacon with natural hardwood smoke to enhance its flavor and aroma.
The Bacon Production Process
The production process for Oscar Mayer bacon is a carefully monitored and controlled process, aimed at ensuring the highest quality and consistency of the final product. The process starts with the selection of high-quality pork from farms across the United States. The pigs are raised without hormones or antibiotics to ensure the meat is as natural as possible.
Once the pork is selected, it undergoes a curing process using a blend of salt, sugar, and other seasonings. This mixture is injected into the pork belly to ensure an even distribution of flavor. The bacon is then allowed to cure for several days, during which time the flavors develop and intensify.
After curing, the bacon is smoked using natural hardwood smoke, which gives it a distinct smoky flavor and aroma. The smoking process also helps to preserve the bacon and extend its shelf life. The bacon is then chilled to ensure freshness and sliced into thin, even slices using specialized equipment.
Throughout the entire production process, Oscar Mayer follows strict quality control measures to ensure that every batch of bacon meets their high standards for taste, texture, and appearance. This includes regular testing of the raw materials, monitoring of the production process, and quality checks on the finished product.
Sourcing The Best Quality Pork
To ensure that their bacon is of the highest quality, Oscar Mayer sources its pork from farms across the United States. The company has a rigorous selection process for its pork suppliers, only choosing those who meet their high standards for animal welfare, sustainability, and quality.
Oscar Mayer’s pork suppliers are required to follow strict guidelines for animal welfare, including providing the pigs with a comfortable and clean living environment, access to clean water and adequate food, and proper medical care. The company also requires that its suppliers adhere to sustainable farming practices that minimize environmental impact.
Once the pork is selected, it undergoes a thorough inspection process to ensure that it meets Oscar Mayer’s quality standards. The company’s quality control team checks the pork for any defects or issues that may affect the final product’s taste or appearance.
Oscar Mayer’s commitment to sourcing high-quality pork is evident in the taste of its bacon. The mix of lean and fat in the pig bellies used to make the bacon creates a perfect balance of flavor and texture. The curing process adds a unique blend of salt, sugar, and seasonings that give Oscar Mayer bacon its signature taste.
Traditional European Techniques
Oscar Mayer’s success can be attributed to the traditional European techniques that its founders brought to America. The Mayer brothers, who came from Germany, quickly mastered the meat trade and leased a failing meat plant in Chicago. When the owner refused to renew their lease, the Mayers borrowed $10,000 and launched their own business in 1883.
Their sausages were a little taste of home for the growing population of German-American families in Chicago. The Mayers used traditional European techniques to create their sausages, which included using high-quality meats and seasonings to give them a distinct flavor. These techniques were passed down through generations, and Oscar Mayer continues to use them today.
The same traditional European techniques are used in the production of Oscar Mayer bacon. The pork used in the bacon production process is sourced from farms across the United States and is of the highest quality. The pork is then cured with a blend of salt, sugar, and other seasonings to give it that unique flavor that Oscar Mayer bacon is known for.
The bacon is then smoked using natural hardwood smoke to enhance its flavor and aroma. This smoking process is an essential part of the traditional European technique used by Oscar Mayer, which gives its bacon a distinct smoky flavor that customers love.
Expansion To Ohio
In a recent announcement, Kraft Foods Group revealed that it is consolidating its Oscar Mayer bacon production and distribution operations in Coshocton, Ohio. The expansion of the plant will involve an investment of approximately $43 million in construction, machinery, and equipment costs and will add around 300 jobs, essentially doubling the facility’s size and workforce. This move is a significant boost for the community, which has lost a significant number of manufacturing jobs over the years.
The Coshocton plant has been producing bacon for nearly 90 years and has been the headquarters of Oscar Mayer’s bacon manufacturing. Since then, the plant has expanded to 370 employees and five lines producing and distributing about two-thirds of Oscar Mayer’s 10 varieties of bacon. The consolidation of Kraft Foods Group’s two bacon operations, the other located in Kirksville, Missouri, was initiated in the spring of 2015.
The port authority offered a 10-year, 75 percent property-tax abatement on the expansion project and worked in conjunction with JobsOhio to secure a 10-year, 60 percent Job Creation Tax Credit through the Ohio Tax Commission. JobsOhio also contributed employee-training dollars to the incentive package. The city of Coshocton offered a job-creation grant, returning 50 percent of the company’s city income tax to Kraft Foods Group for ten years.
The expansion of Oscar Mayer’s bacon production facility in Coshocton is an excellent example of how companies can work with local communities to create job opportunities while maintaining their commitment to quality and tradition. It is a testament to Oscar Mayer’s dedication to providing customers with high-quality products while contributing to local economic growth.
Farm To Table: The Journey Of Oscar Mayer Bacon
The journey of Oscar Mayer bacon begins on farms across the United States. The company sources its pork from trusted suppliers who adhere to strict animal welfare standards. The pigs are raised in a healthy and natural environment, free from antibiotics and growth hormones.
Once the pigs are ready for processing, they are transported to Oscar Mayer’s state-of-the-art facilities in Ohio. The company’s commitment to sustainability is evident in its efforts to reduce waste and energy consumption during the manufacturing process.
At the facility, the pork is carefully inspected and processed to ensure that only the highest quality meat is used for bacon production. The pork is then cured with a blend of salt, sugar, and other seasonings to give it that distinct flavor that Oscar Mayer bacon is known for.
After curing, the bacon is smoked using natural hardwood smoke for 12 hours to enhance its flavor and aroma. The smoking process is carefully monitored to ensure that each slice of bacon has a consistent smoky flavor.
Once the smoking process is complete, the bacon is sliced and packaged for distribution to retailers across the country. From there, it makes its way to grocery stores and eventually onto our plates, where we can enjoy its crispy, crunchy goodness.