Demand remains very strong for value-added meat products at retail, driven by convenience, premium quality and bold flavors, among other factors.

“Many consumers are opting for seasoned and marinated, ready-to-cook options that provide quick, easy meals,” said Monica Camarin, senior brand manager for Prairie Fresh. “Flavor innovation is also a key factor, as consumers seek exciting taste experiences, which is why we’ve continued to listen to consumer demands, continuing to bring out new flavors we know they’ll love to incorporate into their meals.”

A recently introduced standout in Prairie Fresh’s value-added lineup is its limited-time Hatch Chile pork tenderloin.

Available at select retailers, it features authentic Hatch chile seasoning.

“With consumers increasingly experimenting with bold global flavors, it was essential to get this product right,” Camarin said. “Retailers have reported strong sales, with the product selling out at multiple locations, reflecting the growing demand for exciting and flavorful options in the pork category.”

Looking ahead, meanwhile, Prairie Fresh will bring a value-added fan favorite, Honey Sriracha, this spring and summer.

Its perfect balance of sweet and spicy makes it a go-to for grilling season, Camarin said.

Also this year, look for a new maple-flavored ground pork and sausage chub from Prairie Fresh — one of several new chub products from the company.

“Maple flavor continues to grow in popularity, making its way into both sweet and savory dishes, and we’re thrilled to bring this flavor to our value-added pork offerings.”

It’s no surprise that Prairie Fresh has lots of value-added news in 2025. The company, Camarin said, has always been proactive in meeting consumer demand by continuously innovating and expanding its value-added portfolio.

“By leveraging consumer insights, we introduce new products like our seasoned cuts, which make it easier for consumers to create flavorful meals without spending hours in the kitchen prepping. And our commitment to premium, responsibly raised pork and the introduction of new flavors ensures we are always ahead of the curve in offering high-quality, convenient solutions.”

Prairie Fresh has seen a rise in unique and bold flavors, and the company relies on its data to see what value-added products, like Honey Sriracha, do well, she added.

Transparency also helps set Prairie Fresh apart, Camarin said. The company manages every step of the pork production process, ensuring full control over the final product.

“This enables us to confidently communicate to our customers where their pork comes from and the level of product quality they’re receiving.”

Smithfield goes big on value-added

Value-added meats are a major focus of a new agreement between Murphy Family Ventures and Smithfield Foods.

The two companies announced a definitive agreement that will re-establish the Murphy family farming business, which was founded by Wendell Murphy in 1962 and largely credited with creating the modern swine industry, as one of the largest independent pork producers in the United States.

“Smithfield has evolved over the last 10 years into a more streamlined consumer packaged goods company focused on value-added fresh pork and packaged meats delivered from a portfolio of popular brands recognized for quality and taste,” said Shane Smith, president and CEO of Smithfield Foods. “With this agreement, we continue this transformation while ensuring a supply of hogs from a family farming operation with a long history in and a strong commitment to best practices in American pork production.”

The venture establishes a Murphy-owned farming business with capacity to produce approximately 3.2 million hogs annually for Smithfield’s fresh pork operations. The company, which will be majority owned by the Murphy family, will assume ownership of 150,000 sows — and the market hogs they produce — currently owned by Smithfield. Smithfield will provide production services, including the supply of feed and transportation services.

“The Murphy family has enjoyed the past 24 years as a contract growing partner with Smithfield and we look forward to restoring our heritage as an independent producer,” said Dell Murphy, president and CEO of Murphy Family Ventures. “This agreement represents a generational transfer of independently owned swine production capabilities in North Carolina.”

In other Smithfield news, the company’s purchase of a premier dry sausage production facility in Nashville, Tenn., from Cargill is expected to further grow its value-added portfolio.

The transaction fuels Smithfield’s strategy of continued growth in the value-added packaged meats segment in particular, adding dry sausage production capacity of 50 million pounds per year, according to Smithfield.

Production from the Nashville facility will support Smithfield’s existing portfolio of dry sausage brands including Margherita, Carando and Armour.

“With the added capacity from this facility, Smithfield is poised to continue to expand our packaged meats business in the rapidly growing dry sausage category,” said Steve France, Smithfield’s president of packaged meats. “We are pleased to welcome the employees at Nashville to the Smithfield team and look forward to continuing to serve the facility’s existing customers.”