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We're Inspired By Family farms – unsung heroes, feeding the world

A Day on the Mogler Farm

How times have changed

Join Us
Our Kitchen
Bring On The Bacon Bacon delights to try at home
In the Wild
Candied Bacon in New Orleans A look at Chopped Champion Kenneth Temple’s pop up at the Essence Festival
Our Kitchen
Get to the Grill Easy grilled combos for your next summer cookout
Our Kitchen
Delightful Donuts Shake up your breakfast routine
Responsibility
Bringing Home Cooked to the House Giving back to veterans, service members and their families for the holidays
Our Kitchen
Springtime Brunch Sweet & savory flavors to make the most of your morning
Our Kitchen
Our Take on Cake We took three common cakes and gave them a new spin
Our Kitchen
The 52-Ingredient Sandwich The ultimate sandwich for the ultimate game
Our Kitchen
Fruitcake’s Lament A tasty new spin on that holiday staple, the fruitcake
Our Kitchen
Easy Office Snacks Fast, flavorful and easy to make
Our Kitchen
Cooking & Culture: Dumplings Chef Chris & Jack prepare a classic Cantonese meal
Our Kitchen
Study Session Suppers We’ve put together fast and flavorful recipes perfect for a student’s busy schedule
Our Kitchen
Cooking & Culture: Multicultural Shakshukah Chef Stephanie & Steve prepare a fiery and flavorful Shakshukah
Farm to Table
In Bacon We Trust To say Americans love bacon is a vast understatement
Inside
125 Years of Connecting with Consumers Throughout the company’s history, Hormel Foods brands have found relevant ways to connect with their consumers
Farm to Table
Three Brands with Ingredients to Success Not surprisingly, these three products are still thriving in our company today
Our Kitchen
Easy Appetizers to Impress Tis the season for tasty apps
In the Wild
Pairing Bacon and Burlesque A one-night-only, one-of-a-kind burlesque show centered around bacon
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