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Our Company
A Tradition of Wholesome American Made Food
Honest Flavor. Honestly Good.
Since 1945, Godshall’s has been dedicated to supplying premium meat specialty items to family tables everywhere. From a local family butcher shop to an international supplier, we pride ourselves on our quality, freshness and taste. And it all starts on the farm–the land and the animals. The welfare of both is a responsibility we take to heart because we care about the world we live in.
Our team of employee owners are constantly striving to bring wholesome products to market and our Culinary & Development team is always hard at work bringing you what’s next in delicious—from our real-wood burning smokehouses. So, if you’re ready for premium US raised turkey, beef, chicken or pork delicacies for a good value and a good price, look no further.
Testimonials
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A History of Quality
1940s
The Godshall family at their home, which is now used as administrative offices.
1945
The company is founded by Marvin K. Godshall in a meat production plant behind his own home in Telford, Pennsylvania. The original building continues to be used today.
1960s
Godshall’s butcher shops begin expanding across Pennsylvania, showcasing an array of delicious homemade premium meats.
1970s
Godshall’s hits the road and expands to farmer’s markets and butcher shops across Pennsylvania.
1980s
The company continues to thrive and expands its meat processing plant behind the family home. The phrase “homemade” is taken to the next level.
1985
We had 7 butcher shops across Pennsylvania. These were eventually phased out when the company began to focus on manufacturing, supplying customers nationwide.
1990s
In their 3rd generation of family leadership. Mark Godshall (Chairman) and Ron Godshall (current President) hand make delicious sausages.
2001
Godshall’s purchases the Kutztown Bologna Company, which diversifies our premium smoked meat portfolio.
2005
Godshall’s acquires the Daniel Weaver Co. in Lebanon PA, which was founded in 1885. Through continued investment it is now our largest plant.
2016
The company opens a dedicated Distribution Center and a state of the art R&D and Culinary facility in Souderton, PA.
2017
We make history by becoming an Employee-Owned Company (ESOP), where all team members share in the success of the organization.
2021
Godshall’s breaks ground on a new plant expansion in Lebanon, PA. The project was completed in 2023 and the facility now covers more than 150,000 ft2.
2023
Godshall’s purchases a processing plant in Emmaus, PA from Clemens Food Group. The facility will allow the company to further diversify its portfolio and production capabilities.
2023
Godshall’s make history and sets the Guinness World Record for the Longest Piece of Turkey Bacon measuring 17 ft ¾ in and 1.92 ft wide. The record setting slice was over 1500 times larger than a regular piece of turkey bacon!
Our Quality Serves Your Customers
Godshall’s Food Service team is comprised of some of the best PhDs, food scientists, chefs, product managers and data-driven marketers in the business with a customer service focus that gets results. From some of the world’s biggest food brands, national restaurant chains to start-up companies and leading universities, we’ve worked successfully with them to produce delightful category leading food.
What’s cookin’? Our R&D and Culinary Team are consistently working with on-trend concepts and new applications at our remarkable Innovation Center, which was completed in 2017. Our Innovation Center is USDA Certified and features a complete pilot plant equipped with Injectors, Grinders, Stuffers, Tumblers, Emulsifiers, Packaging Machines and Smokehouses – all in an effort to innovate what’s next in delicious.
To ensure wholesomeness and food safety, our on-site lab facilities are a hub of activity where we conduct microbiology, sensory and shelf life testing. The fully outfitted commercial and residential kitchen mimic meal preparation for both home and foodservice ensuring our customers consistently receive the best food possible.
Innovation Center
- We are able to make recipe adjustments quickly as sensory feedback is received.
- Real-time microbiology and product quality testing capabilities.
- Ability to quickly go from paper concepts to complete-small scale production
- Shelf-life and packaging testing
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