Hillshire Farm Introduces New Line Of Premium Pre-Cooked Smoked Sausage

February 9, 2012 Sara Lee Corporation

Hillshire Farm introduces Gourmet Creations, a new line of premium smoked sausage that offers wide meal versatility. Whether planning a dinner party or whipping up a simple, yet savory supper for the family, Hillshire Farm Gourmet Creations can be tossed in a skillet with olive oil and your favorite vegetables, added to a hearty jambalaya or mixed in with a favorite pasta or rice recipe to create satisfying meals.

Johnsonville Italian Sausage Provides Valentine's Day "Advice With Spice"

February 8, 2012 Johnsonville Sausage, LLC

Johnsonville Sausage knows one sure-fire way to a woman's heart is a man who can cook. That's why the company, whose priority is delicious flavor, is helping men impress the ladies in their lives with some Valentine's Day "Advice with Spice," along with a chance to win big.

Ball Park Deli Style Beef Franks Take Best New Product Award

February 8, 2012 Sara Lee Corporation

Ball Park announced they have been recognized as a 2012 Better Homes and Gardens Best New Product Award winner in the food and beverage category. Introduced to consumers in the spring of 2011, the Ball Park Deli Style Beef Franks are a premium quality hot dog that makes it easy to enjoy the authentic New York deli taste from home.

Maple Leaf Foods To Consolidate Further Processed Poultry Operations

February 8, 2012 Maple Leaf Foods Inc.

Maple Leaf Foods announced that it will consolidate its further processed poultry operations into its Brantford and Mississauga Ontario facilities where there is available capacity and opportunities for future growth.

Everybody's New Favorite Meat Has Two Horns & A Goatee

After years of celebrating boutique meats such as Berkshire pork and heritage turkey, chefs have fallen hard for another protein. Goat has been embraced everywhere from sustainability-focused restaurants like Chez Panisse in Berkeley, Calif., and Blue Hill in New York to "Top Chef" winner Stephanie Izard's Chicago spot Girl and the Goat. The meat has become so popular among chefs that many now complain about not being able to source enough of it.