Optimal flavor requires the very best ingredients. Using fresh, never frozen, cuts of meat, our All-Natural pork and poultry breakfast sausage, Dry Aged bacon and naturally smoked ham make a discernable difference on menus throughout North America, from quick service to fine dining.
We do things differently because your customers deserve better. That’s why we promise to never add artificial preservatives, binders or fillers to any of our foodservice products. We think you’ll agree that the result is a difference you—and your customers—can taste.
Using our family’s 131-year-old recipe, our classic breakfast sausages are made with honest ingredients: pork, water, salt, spices, dextrose and sugar. They’re seasoned with our custom spice blend for a savory, authentic flavor you won’t find anywhere else. And because we never add binders or fillers, our all-natural sausages are Certified Gluten-Free.
What makes our bacon unlike any other? First, we start with premium, fresh pork bellies. After being smoked with real hickory or cherrywood, we dry age them unlike anyone else. The process can take weeks, which is why other companies don’t do it, but it gives the bacon an undeniable flavor.
Our resistance to cutting corners is rooted in our history and is embodied today by our current CEO, Philip H. Jones.
Before joining the family business, Philip was a chef. He developed a passion for food as a culinary student at LaVarenne Cooking School in Paris, France—a passion that is reflected in each and every Jones Dairy Farm product today.
Every year, more people are adhering to a gluten-free diet. Gain valuable customers by offering them great-tasting products that they can feel good about eating. At Jones Dairy Farm, we’re proud to offer a wide-variety of Certified Gluten-Free wholesale products, including bacon, ham and breakfast sausage. We take the extra time to get our products certified to give your customer the assurance they’re looking for.
Our commitment to customers who live a gluten-free lifestyle has gone beyond providing products that are safe to eat to becoming a part of the gluten-free community. Examples include the following: