"We have built our success by combining the best of the old with the best of the new."

Growth Through Innovation Charlie and Virgil Stadler began curing country hams in the family garage during the mid-'50s. As demand grew for their fine hams, they realized the need for more control over the natural curing process. They took a calculated risk and invested in a new technology. The result was the first climate controlled curing house. Continued growth and expanded distribution led to a need to preserve the freshness of their sliced country ham products. Never afraid to try a new idea, Stadler's became the first company to vacuum seal their sliced country hams. As the years brought continued success, Stadler's worked closely with retailers to develop innovative in-store displays to promote product sales. Retailers throughout the Southeast have enjoyed decades of repeat business on these hams because the Stadlers have consistently produced a superior country cured ham using the same recipe and method that first made them famous. The company has enjoyed success not only at the grocery store, but in restaurants 'as well. Today, Stadler's Country Ham is shipped all over the nation. Because three generations of Stadlers guarantee its goodness. Quality is always in demand. Packaging That Moves Products Stadler's is still setting the pace in meat merchandising. Power ful new packaging designs incorporate color coded headers and bold new graphics on a new rigid package. The new Darfresh packaging is the most advanced system on the market. The printed bottom is double formed to produce a ridged tray where the ham is laid. Next, a sheet of clear top film is heated and draped over the product and tray then vacuum sealed. The eyecatching design of the tray presents the ham product seemingly laying on a bed of fresh lettuce. This raises both awareness and visual appeal, thus increasing product sales. The durable new packaging with its easy open corner tab prevents the need for overwrapping so you improve the efficiency and productivity of your meat department.