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It began over 180 years ago in Bradford, England, with a crate of oranges. Yes, oranges.
Founder George Morrell grew up in poverty, a wool comber by trade. In 1827, at the age of 39, he and his wife received a small inheritance ñ about sixty English Pounds. After paying their debts, they were left with just a tiny sum, with which George Morrell purchased a small parcel of oranges from a canal boat. He quickly took his fruit to the local open-air street markets, and from this small beginning George Morrell became a thriving fruit merchant.
Then in 1830, he began curing hams and bacon, in addition to adding other provisions, and before long Morrellís Yorkshire Hams and Bacon had become recognized as the gold standard across Great Britain. George Morrell had found his calling.
Around 1842, Georgeís son John Morrell took over leadership of the thriving company, and by 1864 John Morrell had established operations in Ireland and the United States. Yet, even as the company grew, John Morrell became evermore vigilant about maintaining the highest standards of quality. After all, there was a sterling reputation to be upheld. A tradition to be respected. A family name to be honored.
The size of the business has never been a prime factor in the Morrell tradition. To produce quality rather than quantity has always been the dominant policy.
These principles ring as true for John Morrell today as they did back then. With families in mind, today John Morrell offers a wide array of quality meats including fresh pork, premium boneless and bone-in hams, hardwood smoked bacon, smoked sausage, homestyle-carved lunchmeats and hot dogs.