Well Op!

Seven Well-Op Principles

Wellshire was inspired to create the Well-Op concept, after learning the 7 business principles of a Cooperative, more commonly known as Co-Op. A cooperative exists for the benefits of its members and they may also support other parts of the community thorough various programs and philanthropic activities as part of the commitment to cooperative values.

We discovered that out of the 7 business principles of a Co-Op, Wellshire Farms meets the criteria for six and a half principles.

Voluntary and Open Membership (Click here for details)
Wellshire is a nondiscriminatory company. We specifically look for vendors who are able to work together as a team and work efficiently and employees to fit into our small “family” that will contribute ideas and respect each others opinions.
Democratic Member Control (Click here for details)
Wellshire has weekly meetings to incorporate employees into all aspects of the company. We keep in close contact with each vendor partner to make decisions that will best benefit our company and our relationship with each partner.
Member Economic Participation (Click here for details)
Wellshire invests capital in vendor production. We may buy machinery for our vendor partners and/or provide financial assistance when necessary. Although the immediate Wellshire staff does not have economic participation, we feel that we give each employee an opportunity to act as an entrepreneur.
Autonomy and Independence (Click here for details)
Both Wellshire personnel and the vendor partners make all decisions together. There are no management positions in Wellshire; each employee is self-managed and self motivated.
Education, Training, and Information (Click here for details)
Each new employee is trained in his or her specified field. They are given the opportunity to attend ongoing seminars to increase their knowledge of the food industry. Wellshire sets high standards individually as a company and expects the same from each vendor partner.
Co-Operation among Co-Operatives (Click here for details)
Wellshire Farms is very proud to work alongside local farmers, vendor partners, and co-operatives. We also meet the needs of consumers by ensuring that products are available for them to bring to their homes nationwide.
Concern for Community (Click here for details)
We are involved in many events to benefit the local community. We have numerous fundraisers throughout the year as well as donating meat products and financial sponsorships to many local and national events when needed. We started our own charity for the Barbara A. Colameco Cancer Transportation Fund with an Oncologist in Philadelphia, where all the funds provide transportation for patients to get their treatment. We also participate in fundraisers locally such as the Swedesboro-Woolwich Car Show, where we provided the trophy for the grand prize winner, and Ride for Autism Speaks, where our president Lou Colameco and friends rode motorcycles from Camden to Atlantic City, NJ.

Wellshire Farms is proud to announce that its President and Owner, Louis B. Colameco, III has been elected to sit on the Board of Directors for Goodwill Industries of Southern New Jersey and Philadelphia. Lou is looking forward to making a difference and helping the people of South Jersey and Philadelphia with disabilities or disadvantages achieve their potential through work. Colameco stated, “He is very proud to sit on the board of such an integral and essential program to the people of South Jersey and Philadelphia. I am honored and thrilled to be a part of such a well respected, staple of the community.” There is no one who is a better fit given Colameco’s spirit of giving. Through his company, Wellshire Farms, he gives product and financial assistance daily to people in need, local and high school sports teams and clubs, medical awareness walks and causes, local police departments and civic associations.

Our Vendor Partners

Wellshire highly values our vendor partners. We are able to ensure that you, our customers, are eating the purest, all-natural meats because our vendor partners share our same core values - quality and integrity. These strong and lasting relationships are built on common goals and priorities ... among them, offering you healthy eating options that meet your lifestyle and dietary needs.

Learn more from our vendor partners about how working with Wellshire has positively impacted their business and lives!

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Safe Pac founder/owner Guy Giordano
Quote left Safe Pac was started in January of 2011 and opened its doors for business on November 17, 2011. I formed the company to provide HPP service to Vincent Giordano Corp, which is the roast beef processing business I own. But I also did it to sell the HPP process to other manufacturers. It is all about protecting the future of my company, along with helping others to do the same. I was able to secure a facility directly across the street from my beef plant. That, along with the advance in the design of the HPP equipment, helped me make the decision to move ahead as an HPP service provider.

Lou Colameco was one of the first people I spoke to regarding HPP and what it could offer customers. We were put in touch with each other by Rick Marshall who is the owner of Grid Path. Grid Path is the North American representative for NC Hyper Baric from Spain. NC designs and builds HPP systems and is the worldwide leader in the field. Lou had been speaking to Rick about building his own HPP plant, and Rick suggested Lou should contact me. We hit it off right away and Lou agreed to be Safe Pac's first customer outside of Vincent Giordano Corp. Wellshire was already sending their products to a competitor, and Safe Pac was able to offer considerable savings and better service.

Safe Pac is only one year old but has seen substantial growth over that period. We have hit key goals for production and are nearing capacity on our first line. We are currently employing a staff of about 30 full-time employees. We have plans for a second and third line as the business grows. Wellshire is a key part of that growth. As Wellshire grows their sales, and HPP is a part of that, Safe Pac will be ready to cover their needs.

My best experience has been working with Lou and the staff at Wellshire. Lou and his folks get it! They understand relationships are important and they also understand the value of what Safe Pac can offer to Wellshire and its customers. The work environment isn't so bad either! It really sticks in my mind every time I visit at Wellshire.

Safe Pac values long-term relationships that are beneficial to both parties. It has to be a win-win for both the customer and the supplier. Wellshire is a perfect example of that priority.
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Maid-Rite owner Michael Bernstein
Quote Left Maid-Rite is a family business that was started by my father Donald Bernstein in July 1960, and he's still very active in the business today. Our family really has a history of being in the meat business. My grandfather was in boning - he would break the animal carcass into final cuts - but that disappeared when slaughterhouses became more integrated. We had the idea to do value-added portion meats, which turned out to be a positive idea, because that started to grow when boning began to die. My grandfather's plant is still located in downtown Scranton - it's a satellite plant utilized for preprocessing, as well as sales and marketing. At our main plant in Dunmore, we have a fully-cooked side where meatballs, burgers, sausage links and patties are made, and a separate raw side for products like Philly steaks, burgers and specialty products.

It has been about 6 years since we started working with Wellshire. We hired a contract sales person to help develop business, and he introduced us to Lou. Wellshire was happy with the products we were already making for them over the years, such as meatballs and burgers, so when they had a need for breakfast sausages, they came to us.

Wellshire's business has helped us fill capacity - we had potential to take on more business with our existing staff. Working with Wellshire has helped us do things we had never done before, like our sausage line; we've always done more bulk, not necessarily smaller packages. This opportunity forced us to get into the smaller packages for the retail market.

The relationship we have with Wellshire, and their approach to doing business with suppliers, is very different than others. Wellshire knows the way to go about forming relationships with suppliers - it's more of a friendly partnership. I want to see Wellshire prosper, because this is just the way business should be done. It's different than the way things seem to go in this country - there's loyalty, there's mutual respect, and Wellshire is appreciative of our business. I'm glad that we came together and hope it just keeps growing.

We both operate on the up-and-up. Shortcuts ultimately end up biting you in the butt. We are transparent, and we feel that we're offering our customers a fair value for what we do for them. It's a very open relationship, a good relationship - it's a win-win!
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Kessler's owner Bob Kessler
Quote Left Kessler's was founded by my grandfather, George A. Kessler, in 1916 in Easton, PA. In 1926, he moved his family and business to Lemoyne, PA. At that time, he produced beef bologna, hams and sausages.

We began to make products for Wellshire in 2007. I learned that Lou was not happy with the franks that were being made for Wellshire, so we made several test batches of natural franks to show the quality and consistency of our products. I had met Lou Colameco several years prior, so I was aware of his venture into the natural and organic world. Wellshire and its customers liked what we had made, and thus began our business relationship with Wellshire.

Within the last four years, our small company has increased the number of products made and has realized an increase in sales. In order for our business to improve its efficiencies, we are constantly realigning our product offerings by adding some and discontinuing others. Total full-time employment has not increased, as we utilize temporary workers during peak times.

We derive a great deal of satisfaction from dealing with the good people who make up the Wellshire family. Lou Colameco is steadfast in his mission to provide excellent food products, and our company's mission parallels Wellshire's. We are pleased to have been given the opportunity to grow with Wellshire.

Quality, service and dependability are important values to our 95 year old company - integrity is paramount, of course. Wellshire is an excellent partner for us, as they depend upon us to supply quality products delivered on time, every time. Honest relations are key to the successful business partnership between Wellshire and Kessler's. Both companies have people who are experienced in their respective fields, and together we have been able to meld talents to produce positive results for both companies.
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Martin Giunta of Martin's Sausage
Quote Left Martin's is an extension of our family's meat businesses which was on the Italian Market in Philadelphia, PA in 1912. Martin's started in 1986 as a butcher shop, featuring our specialty sausages, in the famous Reading Terminal Market in Philadelphia. In 1989, we purchased our first USDA inspected processing facility so we could follow our dream of making the highest quality sausages available to wholesale customers. At that time you could only buy that quality of product from a small specialty shop or make them at home.

We started working with Wellshire years before there was a Wellshire. We met Lou Colameco when he had a small shop in Rio Grande, NJ, which was about as far south in New Jersey you could travel before falling into the ocean. We met when a mutual business friend asked if I could do Lou a favor and we have been working together ever since.

In 1989, when we started producing under USDA inspection, we were making about twenty recipes, which was unheard of in the business. We had three employees and made approximately 5,000 lbs a week. In January 2002, we moved to our third facility, which is ten times larger than our first, and we are working on expanding it. We currently produce approximately 85,000 lbs a week and have over fifty members on our staff.

As Lou grew into Wellshire, he always gave Martin's the opportunity to help create and supply new products for the Wellshire line.

Back in those early days, Lou and I often took road trips to see customers together and I was always impressed to see how warmly those people received Lou. Most of them where just getting to know him, yet it seemed they were friends for years.

At Martin's, we still prioritize making the best tasting, highest quality and safest sausages available. We strive to do this in the same family setting as we started, and these are values are shared with Wellshire.
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Davide Dukcevich of Daniele Foods
Quote Left My grandparents started Daniele in Trieste, Italy in 1945. They were World War Two refugees from the former Yugoslavia. My grandmother started making sausages in the kitchen of their cramped apartment, and my grandfather would put them on his bicycle and sell them to local restaurants. Through hard work and penny pinching, they could soon afford a larger work space, more workers and a delivery truck. By the 1970s, they had one of the larger meat production companies in the region. They added products like prosciutto, mortadella and cooked ham. In 1976, my father came to the USA, building a dry-curing factory in Rhode Island. Just like today, everything he made was made just like it's made in Italy, using American raw materials, which are the best in the world. My brother and I now run the company, proudly offering my grandmother's recipes to new generations.

We began working with Wellshire in 2011. Our vision paralleled Lou Colameco's - to offer customers the most delicious products using the freshest, most natural ingredients. We've been committed to making natural, sustainable products well before it became trendy. An academic study by Joseph G. Sebranek, Charles F. Curtiss Distinguished Professor in Agriculture and Life Sciences at Iowa State University, said that Daniele, "in 2001, appears to have been among the first, if not the very first" to make a natural line of salami. Ultimately, we want every item we make to come from an animal that was treated humanely and given the best, cleanest feed. With Lou and Wellshire, we will get there. As our business with Wellshire grows, we expect to add dozens of more workers, helping the local Northeast economy.

Our feelings about Wellshire begin and end with Lou. Lou's ethics were really brought home for me at the pig roast. There was no distinction between family, friends, business associates, neighbors - Lou intertwines everything. He is genuine. He walks the walk. His guests were served his own delicious foods. So often in the food world, people don't serve their guests the food they make and sell! The most touching part was seeing him get emotional when he made his generous donation to breast cancer research. It inspired me become more involved in charity.

Daniele is all about family. We are grateful for the gifts and hard work our forefathers left us. They are still a part of us. We have the next generations, my nephews and nieces, come to the factory as much as they can. This means we try harder to make the families we serve happy. Each face, each comment, each email, is important to us. This means we don't take shortcuts with our ingredients. And it means always getting better. Wellshire helps us with that because we can get cleaner, better ingredients, and work with humanely raised animals.