Boar’s Head reopened its Jarratt, Virginia, facility Feb. 2 following a comprehensive series of facility enhancements and implementation of enhanced product manufacturing protocols, the Sarasota, Florida-based delicatessen foods provider announced Feb. 5.
The reopening brings increased employment opportunities back to the Jarratt community, where Boar’s Head has operated for more than 35 years.
“Since I joined Boar’s Head in May 2025, it has been clear to me from day one that Boar’s Head is a company that puts food safety and quality first,” said Natalie Dyenson, chief food safety officer.
“The extensive enhancements and stringent protocols implemented at the Jarratt facility, as well as the advancements and the actions we’ve taken across our organization, ensure we uphold rigorous safety standards. We are committed to building on our more than 120-year history of delivering products that consumers love and can eat with confidence.”
USDA Alt 2 Listeria control program implemented
Over the past year, the Jarratt facility has undergone extensive renovation consistent with Boar’s Head’s commitment to safety and quality throughout the food preparation process. The facility is reopening under the USDA Alt 2 Listeria control program, a step in the food preparation process that reduces foodborne pathogens and results in higher food safety standards across its entire ready-to-eat meat and poultry product portfolio.
Boar’s Head has enhanced Listeria sampling across all its facilities and invested in cutting-edge laboratory testing and analysis technologies. The sanitation team has undergone additional third-party training, and the company has bolstered daily cleaning and sanitation procedures. Regular audits help ensure the effectiveness of these practices.
The company has retrained team members across all its facilities on updated and comprehensive food safety procedures. Boar’s Head has also implemented a continuous training program to ensure that employees are consistently educated on the latest food safety procedures.
New leadership, advisory council strengthen food safety
Dyenson, who holds a master’s degree in public health, joined the company in May as chief food safety officer, bringing nearly three decades of food safety experience and knowledge to the organization.
Additionally, Boar’s Head benefits from the expertise of its Food Safety Advisory Council. Led by Frank Yiannas as chief food safety advisor, the council also includes Dr. David Acheson and Dr. Martin Wiedmann.
Boar’s Head recently donated $50,000 to Greensville County and Sussex County public schools, continuing its tradition of community support in the region.
Founded in 1905, Boar’s Head Brand has grown from a few products to over 500, ranging from premium delicatessen meats, cheeses and condiments to Italian and Old World specialties, hummus, snacking and foodservice items.
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