memorable meals

Designed for K–12 foodservice, this Southwest Chicken Chorizo and Rice Bowl combines savory Jones Chicken Chorizo Sausage with fluffy brown rice and roasted corn, peppers, and tomatoes. Easy to batch prepare and portion, it delivers bold Southwest flavor in a balanced bowl format students enjoy. Recipe by Joe Urban.

Designed for K–12 foodservice, this Chicken Chorizo Breakfast Burrito delivers bold flavor in a student-friendly format. Warm tortillas are filled with savory Jones Chicken Chorizo Sausage Patties, shredded cheese, crisp lettuce, and mild salsa for an easy-to-assemble breakfast or lunch option that fits busy school kitchens. Recipe by Joe Urban.

Designed for K–12 foodservice, this hearty breakfast sandwich features a Jones Chicken Chorizo Sausage Patty and egg patty on a flaky buttermilk biscuit, topped with creamy guacamole. Easy to prepare and ideal for school breakfast programs, it offers bold flavor, consistent portions, and grab-and-go convenience students enjoy. Recipe by Joe Urban.

Bright citrus and fragrant rosemary create a savory-sweet glaze that elevates Jones Dairy Farm Hickory Smoked Semi-Boneless Ham into a standout menu option. The combination of orange marmalade, grapefruit juice, and fresh herbs delivers balanced flavor with wide appeal, while the simple preparation ensures consistency across kitchens. Ideal for buffets, holiday specials, or center-of-plate entrées, this recipe offers both versatility and a memorable dining experience. Recipe by Creme De La Crumb.

This Orange Honey Glazed Ham combines sweet citrus, rich honey, and warm spices for a classic flavor profile with broad menu appeal. Featuring Jones Dairy Farm Hickory Smoked Bone-In Ham, this recipe delivers consistent, eye-catching results for buffets, carving stations, and center-of-plate entrées. The glaze is simple to prepare, easy to apply, and enhances both presentation and flavor — making it ideal for holiday menus and year-round foodservice applications. Recipe by The Slow Roasted Italian.

Elevate your ham offerings with a glaze that balances the rich depth of bourbon with sweet brown sugar, tangy mustard, and a warm hint of cloves. Designed for versatility and ease, this recipe delivers consistent results across multiple applications — from buffet service to center-of-plate entrées.

Slab bacon meets scratch-made biscuits in this bold, Southern-inspired slider designed for brunch menus, catering spreads, and premium small plates. Each sandwich layers Jones Dairy Farm Cherrywood Smoked Slab Bacon with creamy pimento cheese and frisée on a buttery, house-made bacon lardon biscuit. Chef Michelle Wallace’s recipe delivers high-impact flavor.

This hearty yet refined dish features Jones Dairy Farm Cherrywood Smoked Slab Bacon, seared and slow-braised in a tomato-thyme broth until tender. It’s paired with rich, white cheddar polenta grits and finished with a poached egg and lemon-dressed frisée for a balanced plate that works beautifully on brunch or lunch menus. Bold Southern flavors, elegant plating, and dependable back-of-house execution make it a standout offering. Recipe by Chef Michelle Wallace.

This bacon tomato toast features peak-season heirloom tomatoes, crispy bacon, and a bold giardiniera mayo for a flavorful, satisfying bite. With giardiniera predicted to grow on menus over the next four years, this trending toast is an easy way to add global flair to your lineup. Recipe by Chef Michelle Wallace.

Sausage Avocado Toast combines savory Jones Dairy Farm pork sausage patties with creamy guacamole and fluffy scrambled eggs on toasted whole grain white bread. This hearty and flavorful breakfast is perfect for school menus looking to offer a fresh twist on a classic favorite. Recipe by Joe Urban.

This fully loaded burger idea will be the star of your menu. A beef patty is topped with cheddar beer cheese, stout-braised onions and Jones bacon.

This bright, creamy, and tangy goat cheese, bacon, and date dip is the perfect complement to Jones Chicken Meatballs.

This recipe was created by student Chef Samantha Lone participating in Jeunes Chefs Rôtisseur competition. These student chefs worked hard to develop delicious dinner recipes featuring our Jones Dry Aged Cherrywood Smoked Bacon Slab and some of the Jones team were lucky enough to judge the competition.

Swiss cheese, mustard sauce and naturally smoked ham are baked right inside of these tender breakfast biscuits.

Great on any pizza menu, this pie is packed with mozzarella cheese, fresh baby spinach, ranch dressing and dry aged bacon.

This Brussels Sprouts and Bacon Salad combines crisp shaved brussels sprouts, finely chopped almonds, and crumbled Jones Dry Aged Bacon for a fresh, flavorful side with great texture. A tangy apricot-shallot vinaigrette adds just the right balance of sweet and acidic notes. Ideal for fall menus, this salad offers a seasonal, elevated twist on traditional slaw.

Sausage Avocado Toast combines savory Jones Dairy Farm pork sausage patties with creamy guacamole and fluffy scrambled eggs on toasted whole grain white bread. This hearty and flavorful breakfast is perfect for school menus looking to offer a fresh twist on a classic favorite. Recipe by Joe Urban.

The sweetness of this peach and cinnamon ham glaze recipe perfectly complements the bold hickory flavor of a Jones ham.

This recipe was created by student Chef Jessica Hulen participating in Jeunes Chefs Rôtisseur competition. These student chefs worked hard to develop delicious dinner recipes featuring our Jones Dry Aged Cherrywood Smoked Bacon Slab and some of the Jones team were lucky enough to judge the competition.

This recipe was created by student Chef Beatriz Balderas participating in Jeunes Chefs Rôtisseur competition. These student chefs worked hard to develop delicious dinner recipes featuring our Jones Dry Aged Cherrywood Smoked Bacon Slab and some of the Jones team were lucky enough to judge the competition.

Packed with mushrooms and hickory smoked ham, this barley soup recipe is hearty enough for lunch or dinner.

Filled with veggies and Jones ham, this soup is satisfying enough for lunch or dinner.