Smithfield

Picture for Opportunities With Plant-Based Tuna
Discovering creative pathways to plant-forward menus
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Chefs are crafting a flavor story with plant-based fish that consumers can hook into
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Salmon’s mainstream popularity is spawning an influx of plant-based innovation
Picture for Who Ya Calling Shrimp?!
Plant-based shrimp satisfies seafood cravings and generates buzz
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Dial up crave factor in sandwiches, soups and salads with pork
Picture for Mornings & More
Rely on breakfast’s “big three” for all-day menu innovation
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Using fully-cooked meats saves time and money, helping chefs focus on menu innovation
Picture for Meats for Mornings & More
Chefs share insights, ideas and recipes for using the "big 3" ingredients
Picture for Ready, Filling and Delicious
White Bean and Kale Soup with Smoked Sausage from Smithfield
Picture for Why are smoked meats alluring?
Join our chefs as they discuss how smoked meats can help your carryout menu.
Picture for Take Comfort
Deepen emotional connections while promising special flavor experiences
Picture for It's Go Time
Chefs rely on proteins that go the distance on flavor, temperature and texture