Using Cutting-Edge Technology, Salm Partners is Enabling Growth in the Sausage and Hot Dog Category

Written by: Joyce Wlodarczyk, VP of Human Resources, Salm Partners

Technology that creates a better product at a lower cost can change the world. That was the belief Chris Salm and three of his brothers trusted when they launched Salm Partners in 2004. In fact, they had enough faith in this idea and the technology behind Salm Partners to install a multimillion-dollar coextrusion, cook-in-package production line in a new 26,000 square foot facility in Denmark Wisconsin without any customers. Within six months, the entire 30 million pounds of capacity was sold out.

Since starting the first system in 2005, Salm Partners has grown to operate 7 production lines across two plants in Denmark and employ over 750 individuals.

According to CEO Keith Lindsey, growth is a core value of the company. “Our mission is to be a path of growth for our partners,” said Lindsey, “and we consider our internal workforce, our suppliers, our customers, and our community members to be our core partners.”

The coextrusion, cook-in-package process Salm operates creates a consumer preferred product with industry leading food safety and shelf life. The consumer preference comes from the snap of the casing and the freshness of cooking products in an oxygen free environment. Food safety comes from the sous vide cook process, which guarantees a food safe package since its contents are never exposed to the environment after the cook step. This also creates products with long shelf life, which reduces food waste at retail and at home.

In addition to their technology, Salm Partners utilizes a unique, partnershipbased business model with their customers. Salm Partners is the only manufacturer in their category that does not have their own retail brand. Instead, they focus on co-manufacturing, or producing products for their customers brands.

“By focusing on co-manufacturing, we don’t compete with our customers,” says Lindsey. “Instead, we are solely focused on giving them a better product at a better cost so that they can win in the market. The only way we grow is through our customers’ success and growth.”

Cost and sustainability are currently the two main factors influencing the meat industry, two benefits the Salm method had from the beginning. Salm produces less waste, uses less water, needs fewer preservatives, can use more environmentally friendly packaging, doesn’t require freezing, and has an easier supply chain than conventional hot dog and sausage production. While most of Salm Partner’s products go to grocery retail, the benefits are present in foodservice settings like restaurants, sporting events, and convenience stores. When all the savings are taken into account, the company asserts that foodservice operators can achieve a cost advantage of up to 12%.

You never know where you’ll come across the next big, creative business. One of these businesses is Salm Partners.