Bob Boyle (dubbed a true Irish gentleman) started Boyle’s Famous Corned Beef Company when he was 18 years old during the Depression. Over time, the business was taken over by Greg Ouverson, a true fan of the Boyle custom process. Once Bob had passed, Greg made it is mission to continue putting care and foresight into what customers (both then and now) need. With the use of Old World smoking and brining techniques, the business continues to thrive. The company is committed to having its own set of products and doesn’t follow the crowd of being like everyone else.
Today, corned beef is still a staple, but so is all its hardwood smoked products: pork, chicken, ribs, ham, brisket, burnt ends and more. Working in a relatively small plant footprint of 25,000 square feet, the company produces 35,000 to 40,000 lbs. of product in a very tight space—a truly remarkable feat.
The success of the company is attributed to the loyalty and camaraderie of the company’s workers that have continued to be there throughout the company’s history.