NOBODY MAKES BETTER TASTING PORK RINDS www.RudolphFoods.com facebook.com/rudolphfoods twitter.com/rudolphfoods Better Taste = Higher Profits Better taste + quality = higher profits Where other producers cure and render their pork rinds more quickly in a single step process, we separate drying and curing from the rendering process. This slower, two-step method gives us better control over product quality and gives our pork rinds a natural smokehouse bacon flavor. At our plants, team members are highly focused on quality assurance, striving for refinements in taste, texture and product appearance, advancements in automation and food safety. We carefully monitor our pork rinds and cracklins at every stage of the cooking process. We continually invest in best-in-class equipment, quality disciplines and advanced technology. This results in a better tasting snack which makes for more store sales and higher profits for our partners. Bring home the bacon ... with Rudolph Foods as your partner Whether you’re in the market for unpopped pellets, Rudolph-branded snacks, or private label snacks, our family prides itself on being your best partner. More than 100 million pounds of pork rinds are processed at our Lima, Ohio facility, annually. We also process and package other grain-based snacks, in addition to pork rinds and cracklins, at all of our packaging plants in Ohio, California, Mississippi, Texas and Georgia. In fact, our pellets are shipped to more than 20 countries around the globe each year! Pork rinds from Rudolph Foods are preferred an average of 64% over other brands* *In independent, blind label testing, nearly two-thirds of the respondents indicated they preferred the taste of Rudolph Foods pork rinds over those from three competitive producers. Who loves the Rudolph Foods taste? Nearly everyone! In an independent, blind label test, nearly 2/3 of respondents indicated they preferred the great taste of Rudolph Foods pork rinds over three of our competitors. What did they love? They mentioned the crispness, tenderness, color, aftertaste, overall flavor and salt. Brand A Brand B Brand C 72% 28% 61% 39% vs. vs. 57% 43% vs. Dallas, TX Lima, OH San Bernardino, CA Wapakoneta, OH Lawrenceville, GA New Hebron, MS Pachuca, Mexico Riverside, CA Grasten, Denmark Chapeco, Brazil Lawrenceville, GA (770) 339-6952 Dallas, TX (214) 638-2204 New Hebron, MS (601) 694-2030 Wapakoneta, OH (419) 738-8975 Pachuca, Mexico San Bernardino, CA (909) 388-2202 Chapeco, Brazil Riverside, CA (951) 684-6767 Grasten, Denmark Corporate Headquarters 6575 Bellefontaine Rd. Lima, OH 45804 (419) 648-3611
Transcript
N O B O D YM A K E SB E T T E RTA ST I N GPORK RINDS
Better Taste = Higher ProfitsBetter taste + quality = higher profitsWhere other producers cure and render their pork rinds more quickly in a single step process, we separate drying and curing from the rendering process. This slower, two-step method gives us better control over product quality and gives our pork rinds a natural smokehouse bacon flavor.
At our plants, team members are highly focused on quality assurance, striving for refinements in taste, texture and product appearance, advancements in automation and food safety.
We carefully monitor our pork rinds and cracklins at every stage of the cooking process. We continually invest in best-in-class equipment, quality disciplines and advanced technology. This results in a better tasting snack which makes for more store sales and higher profits for our partners.
Bring home the bacon ... with Rudolph Foods as your partnerWhether you’re in the market for unpopped pellets, Rudolph-branded snacks, or private label snacks, our family prides itself on being your best partner.
More than 100 million pounds of pork rinds are processed at our Lima, Ohio facility, annually. We also process and package other grain-based snacks, in addition to pork rinds and cracklins, at all of our packaging plants in Ohio, California, Mississippi, Texas and Georgia. In fact, our pellets are shipped to more than 20 countries around the globe each year!
Pork rinds from Rudolph Foods are preferred an average of 64% over other brands*
*In independent, blind label testing, nearly two-thirds of the respondents indicated they preferred the taste of Rudolph Foods pork rinds over those from three competitive producers.
Who loves the Rudolph Foods taste? Nearly everyone! In an independent, blind label test, nearly 2/3 of respondents indicated they preferred the great taste of Rudolph Foods pork rinds over three of our competitors. What did they love? They mentioned the crispness, tenderness, color, aftertaste, overall flavor and salt.
Brand A Brand B Brand C
72% 28% 61% 39%vs. vs. 57% 43%vs.
Dallas, TX
Lima, OH
San Bernardino, CA
Wapakoneta, OH
Lawrenceville, GA
New Hebron, MS
Pachuca, Mexico
Riverside, CA
Grasten, Denmark
Chapeco, Brazil
Lawrenceville, GA(770) 339-6952
Dallas, TX(214) 638-2204
New Hebron, MS(601) 694-2030
Wapakoneta, OH(419) 738-8975
Pachuca, Mexico
San Bernardino, CA(909) 388-2202
Chapeco, Brazil
Riverside, CA(951) 684-6767
Grasten, Denmark
Corporate Headquarters6575 Bellefontaine Rd.
Lima, OH 45804(419) 648-3611
Step 1 – Drying & Smoke Curing
Frying the Pellets for Pork Rinds
Pellet Sizing
Finished Snacks Packaging
Step 2 – Rendering
SeasoningPacking & Shipping
Our Story Our Unique Quality ProcessPork rinds are a tradition at Rudolph Foods ... a family tradition, that is.
Dear Friends,
When our Dad, John Rudolph first started the business in 1955, he bought rinds already smoked, on the bacon, as they had been for decades. But just two years later, the meat industry stopped smoking the rind on bacon, and Dad was met with a challenge.
So, putting her home economics background to work, our Mom, Mary Rudolph, tested several recipes and cooking techniques until she created the perfect pork rind in terms of taste, texture, and appearance. In fact, it was Mom who invented the revolutionary two-step process the company still uses today! From there, her sure-fire recipe and our Dad’s leadership created the snack industry success story that is Rudolph Foods.
Since then, we’ve continued to expand the business and family tradition. From a recipe created in our own kitchen, Rudolph Foods has grown to be the world’s largest producer of pork rinds. Our pork rinds and cracklins have the smokehouse bacon taste loved by people throughout the world!
Our commitment to excellence has been passed from generation to generation, just like the love for pork rind snacks! We guarantee “Nobody makes better tasting pork rinds”.
Rudolph Foods Company, Inc.419-648-3611
www.RudolphFoods.comNobody Makes Better Tasting Pork Rinds!
John and Mary Rudolph
Jim and Rich Rudolph
Pork skins are visually inspected before entering an automatic slicer. This is just the first part of a continuous quality control process.
Sealed boxes of pellets are labeled with bar codes and conveyed through a metal detection unit before shipping just-in-time to food processors around the world.
The second step in our exclusive process is carefully rendering the pork skins to remove excess oil and create pellets ready for frying and seasoning.
Only Rudolph Foods slowly dries and cures pork skins while using real hardwood smoke. This gives our pork rinds and cracklins the rich smokehouse bacon flavor consumers prefer.
To create finished pork rinds and cracklins, the pellets are transferred via conveyors into frying units where they literally “pop” into crispy snacks.
The pellets are conveyed automatically through a separator where they are sorted and graded by size, then packaged in specially lined boxes.
Raw Material Inspecting & Cutting
and
History of Rudolph Foods
For more historical photos, visit us at RudolphFoods.com
Still hot from the fryer, some of our pork rind snacks are conveyed to tumblers where they are coated with seasoning blends to create special flavors.
In our automated packaging area, bags are formed and filled with carefully measured quantities of finished snacks, then boxed for shipping to our customers.
1955Rudolph Foods founded.
1957Mary Rudolph invents the secret pork rind recipe.
1966Rudolph Foods sells to Beatrice Foods, John Rudolph
takes VP position at Beatrice with continuing oversight of Rudolph Foods.
1972John Rudolph becomes President of
Rudolph Foods once again.
1982Rudolph Foods begins making traditional cracklins.
1987Rudolph family purchases Rudolph Foods back from
Beatrice and introduces crunchy tender cracklins.
1989Ohio‘s Governor proclaims Lima, Ohio
“Pork Rind Capital of the World”.
1991Rudolph Foods opens California facility.
1992Rudolph Foods acquires Texas facility.
1993Rudolph Foods opens operations in Mexico.
1994Rudolph Foods purchases Georgia facility.
2000Rudolph Foods adds second Ohio-based facility.
2005Rudolph Foods celebrates 50th Anniversary.
2006Rudolph Foods continues to produce an ever
growing line of pork products, and also expands to produce grain-based snack foods.
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