who makes dubuque canned ham

The Story Behind Dubuque Canned Ham – An Iowa Classic

Walk down the canned meat aisle at any grocery store, and you’ll likely spot the familiar Dubuque label on hams. With its ornate script font and regal red packaging, Dubuque is one of the most ubiquitous brands when it comes to canned hams. But who exactly makes this classic Iowa product?

In this article, we’ll explore the history and processes behind Dubuque canned ham We’ll learn how this Midwestern staple went from a small local company to a major national brand

The Rise of Dubuque Packing Company

The roots of Dubuque canned ham can be traced back to 1891 in Dubuque, Iowa. That year, two local companies – the Dubuque Packing & Provision Company and the Dubuque Butchers Association – merged to form Dubuque Packing Company

For its first few decades Dubuque Packing was a small regional supplier of fresh meats. But in the 1930s the company was purchased by the Wahlert family, who set out to transform it into a major producer. Under their leadership, Dubuque Packing grew rapidly even during the Great Depression.

One of their most important innovations was producing canned hams, an affordable and shelf-stable product. In fact, canned ham was one of America’s first exported foods after World War II. By the 1950s, Dubuque Packing was Dubuque’s second largest employer.

At its peak in the 1970s, Dubuque Packing Company was the nation’s third largest beef processor. With over 3,500 employees and 12 plants, it generated nearly $2 billion in annual sales. “The Pack” was a cornerstone of Dubuque’s economy and community.

Introducing Dubuque Royal Buffet Hams

Dubuque Packing Company became renowned for their “Royal Buffet” brand of canned hams. These hams were handcrafted with great care at every step – trimming, smoking, and packaging.

Royal Buffet hams were wet cured with water, salt, corn syrup, and other natural flavors. They were slowly smoked over hardwood to impart a rich, smoky flavor throughout the meat. The hams were cooked until tender and packed into cans.

Dubuque Royal Buffet canned hams were prized for their convenience, smoked flavor and tender, juicy meat. Because they were fully cooked, the hams could be enjoyed straight from the can. They became a beloved staple in American households from the 1950s through the 1980s.

The Dubuque Decline and Brand Acquisitions

By the 1980s, Dubuque Packing Company had begun to decline despite the popularity of their Royal Buffet hams. Several factors including high wages, market changes, and outdated equipment caused the company to lose millions of dollars. After multiple closures and labor disputes, the Dubuque plant shut down for good in 2001.

Although Dubuque Packing Company no longer exists, the Dubuque brand lives on. In 1985, the company sold the Royal Buffet trademark and other assets to Hormel Foods, the famous Minnesota-based food manufacturer.

Under Hormel’s ownership, many Dubuque canned meat products are still sold today including the signature Royal Buffet hams. Hormel continues handcrafting the hams using Dubuque’s original techniques and recipes.

How Dubuque Canned Hams Are Made Today

While the Dubuque name is now under the Hormel umbrella, the traditional manufacturing processes remain much the same. Here is an overview of how modern Dubuque canned hams are made:

1. Trimming and Boning: Skilled workers begin by trimming excess fat and membrane from the fresh pork legs. The legs are then deboned by hand.

2. Brining: The trimmed, boneless leg meat is submerged into a brine solution which tenderizes and adds flavor.

3. Smoking: The brined leg meat is smoked slowly over hardwood chips in large commercial smokers. Hickory is typically used to impart a rich, smoky taste.

4. Cooking: After smoking, the hams are cooked in commercial steam rooms until fully cooked but still moist and tender.

5. Packaging: Workers carefully pack slices of ham into the familiar round Dubuque cans. The cans are sealed and labeled.

6. Sterilization: Finally, the canned hams are sterilized at high temperatures to destroy any bacteria and extend shelf life.

From farm to table, Dubuque hams today follow time-honored production methods to maintain their traditional quality and flavor.

Why Dubuque Brand Hams Remain Popular

There are several reasons why Dubuque canned hams have stood the test of time, retaining popularity today:

• Nostalgia – For Midwesterners and older generations, Dubuque is a beloved brand steeped in nostalgia. The vintage label and familiar taste bring back fond food memories.

• Quality – Hormel has preserved the original smoking and curing standards that make Dubuque the highest quality canned ham.

• Convenience – Fully cooked and ready to eat, Dubuque hams are a convenient protein option. They can be enjoyed hot or cold.

• Affordability – Dubuque hams are still reasonably priced, especially for their large size. A little goes a long way.

• Tradition – Serving a glazed Dubuque ham at holidays or gatherings carries on family customs and Midwestern food traditions.

From Sunday dinners to holiday feasts, Dubuque remains the canned ham of choice for generations of Midwesterners and canned meat lovers across America.

The Enduring Dubuque Ham Legacy

Thanks to Hormel’s stewardship, the heritage of Dubuque Packing Company lives on through theircontinued production of classic Royal Buffet hams. Over a century after those first hams were packed in Dubuque, Iowa, the Dubuque brand remains near and dear to Midwestern palates.

The familiar fleur-de-lis logo on each can represents a legacy of handcrafted quality. Biting into a tender slice evokes the smoky, savory Dubuque ham that millions grew up enjoying. Though the company itself closed long ago, its most famous product perseveres today.

So next time you spot those distinguished red cans, remember the long history behind Dubuque ham. For 130 years and counting, it has been a staple of Midwestern tables and an Iowa tradition to savor.