Every week, 3,500 pounds of pork head in and out of the oven at five-hour increments. Then comes the build: crumbled sharp provolone wedged into a fresh-baked Philly roll layered with thin-sliced ...

Shulz says while last week’s announcements are a sign of consolidation, trouble started showing up in 2021 when Smithfield announced the closure of a 10,000 head a day pork processing facility ...