Fred Danielson worked in several of the greatest packing houses in the City of Chicago Union Stockyards in the years after the Great Depression. He ran the sausage kitchens, learned his trade, and honed his craft before deciding that he could do all these things for himself. He founded Danielson Food Products in 1939. Fred’s brother Harry joined the business in its early years, overseeing daily operations and helping create new products.

Thomas F. Danielson, Fred’s son, joined in the mid-1940s. After running out of space and capacity, Danielson moved locations to establish a permanent home in Chicago, just outside the great Stockyards. With the increased space, Danielson Foods revisited the recipe book and began an era of new product development. Products ranged from pork and beef sausages, chorizo, beef patties, and sliced beef to different sauces and chili.

Tom Danielson took over operations in the early 1970s and tailored Danielson Foods into private labeling and custom blends for customers seeking their own brands. Jim and Jeff Danielson brought their love for meat and fresh ideas to the company, redesigning plant functions and introducing new technology and systems management.