History
In 1993, Louis B. Colameco III and Louis B. Colameco Jr. formed a partnership in the state of New Jersey entitled "Yorkshire Farms". The company started by selling spiral sliced hams and other processed meats in Cape May County Industrial Park, Rio Grande, NJ. Yorkshire Farms sold products such as fully cooked, no nitrite half chickens, and sausages produced using antibiotic free meat and no chemicals or preservatives in processing. All production and packaging was performed in a Yorkshire Farms, USDA approved plant.
The partnership was amicably dissolved on December 31, 1995 over a growing difference of vision. Louis III became increasingly interested in the all-natural market while Louis Jr. intended to remain in more mainstream, conventional markets.
Lou Colameco III established Yorkshire Farms in 1996 as a sole proprietorship because he wanted his own family to eat well. Select premium products made included Uncured Hot Dogs, Uncured Bacon, and Uncured Spiral Hams for the holidays. Other products added were All Natural Chunk Turkey Breast and All Natural Turkey Bacon. Yorkshire offered the first website/mail order business in the all-natural market. At the start of the company, Yorkshire Farms had only 3 employees.
In 1997, the first all-natural refrigerated products were introduced to the public. Prior to this time, the products were frozen then allowed to thaw and sell-by dates were placed on the packages at the store level. In 1998, Yorkshire Farms became the first all-natural company to go with exact weight products and total refrigeration with bar codes on every item. The same year, Yorkshire Farms became incorporated.
In 2000, Yorkshire Farms introduced the first fully cooked, all-natural gluten free breaded product, now known as Wellshire Kid's Dinosaur Shaped Chicken Bites. In 2001, Yorkshire implemented the first online allergy database to help customers find safe, allergen-free products.
On July 16, 2003, the company name and logo was changed from Yorkshire Farms to Wellshire Farms. The change was a fresh, new look that was received positively with stores and customers.
In 2004, Wellshire moved our office to its current location at 509 Woodstown Road from the home of Louis III and family. Careful consideration and thought went into the location of our new office. It was important to Lou that the office reflect the values of our company. At our unique headquarters, all employees sit by a window. There are no cubicles. Hanging in the office is a sign that says “You Are Wellshire”, a reminder that we are an extension of the company every day and part of a family. No job is too big or too small for any employee, including Lou.
In 2006, Wellshire Farms became the first all-natural meat company to use High Pressure Pasteurization (HPP) on sliced lunchmeats and other sliced items, leading a new path in preventing food borne illnesses. The company also transitioned to a totally automated business system.
In 2007, Wellshire Farms dropped the "Farms" from the brand name and simply became "Wellshire". The Wellshire Family of All Natural Products was introduced.
On January 1, 2008, Wellshire Farms made an exclusive agreement with Whole Foods Market to sell our Wellshire brand exclusively in their stores. The Wellshire brand can be found in all 50 states, as well as Canada under our export label Woodstown Farms.
Search our products for your specific dietary requirement.
Planning your St. Patty's Day spread? Read Chef Z's Corned Beef Cabbage (or New England Boiled Dinner) recipe below - and view a video for a crash course! Check out your nearest Whole Foods to find Wellshire's Corned Beef Briskets! Ingredients: Wellshire Uncured Corned Beef Brisket 10 to 12 peeled, medium sized beets 3 peeled, quartered small parsnips 6 peeled, quartered large carrots 3 peeled, quartered large yellow turnips 10 Small Onions 6 Medium Sized Potatoes 1 head of Cabbage Parsley for garnish Instructions: Cook the Wellshire Uncured Corned Beef separately until tender, then peel and add the beets, parsnips, carrots, and turnips. When done, remove the beef from the pot and cook in the simmering stock approximately 30 minutes. Skin and add 10 small onions. Cut and add the potatoes to the stock and cook for about 15 minutes. Cut a head of cabbage into wedges, add and simmer until tender, about 10 to 15 minutes. Reheat the meat in the stock. Serve it on a large platter, surrounded by the vegetables. Garnish with parsley, if desired. http://www.youtube.com/watch?v=E_7o986jF3s — 9 hours ago
Let's face it ... finding time is a challenge, especially for busy parents trying to plan wholesome meals for the fam! But one couple turned their commitment to feeding their kids healthfully into a tool - www.HealthyKidsInc.com - to take the guesswork out of organizing! Lots of innovative, but simple, recipes! Wellshire loves to see efforts that support healthy lifestyles ... Feel Great, Eat Well! — 1 days ago
Where's the uncured Applewood smoked bacon? I know I used to get it, but don't see it in stores now. — 2 hours ago
Guys love bacon. You love your guy. And if this year’s Valentine’s Day is looking like a cozy night in, instead of a pricey night out, delight his taste buds with a decadent creamy risotto with crisp bacon! Ahhhh… * Ingredients 1/2 pound WELLSHIRE bacon, diced 5 cups chicken stock 2 tablespoons butter 1/2 onion, diced 4 cloves garlic, minced 1 1/2 cups Arborio rice 2 tablespoons butter 1/4 cup grated Parmesan cheese salt and black pepper to taste * Directions Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve. Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot. Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm. Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving. ... adapted from Allrecipes.com — Feb 14
Weather around the farm this weekend calls for some rain, snow and some wind thrown in for good measure. Which got me to thinking about Bacon Popcorn. Say what????!!?? Yup, that's what I said...Bacon Popcorn Ingredients: *1/2 cup bacon grease *3/4 cup unpopped popcorn kernels *1/2 teaspoon seasoned salt, or to taste 3 tablespoons Wellshire bacon bits *1 cup shredded Cheddar cheese (optional) Directions: Measure the bacon grease into a 6 quart pot and place over high heat. Add one or two popcorn kernels as testers. When the test kernels pop, add the rest of the popcorn and cover with a lid. As the popcorn starts to pop, shake the pan back and forth constantly to keep the unpopped kernels on the bottom where they can pop. When the popping slows down, remove the pan from the heat and let it finish popping. Pour the popcorn into a large bowl or paper sack. Season with half of the seasoned salt and stir. Taste before adding more salt if desired. Toss with bacon bits and shredded Cheddar cheese for an extra special treat. Grab the kids. Grab your favorite spot on the couch. (Maybe you better grab your spot on the couch first.) Wrap yourself in a cozy blanket and watch your favorite movie. Ahhhh. — Feb 10
