Based in Bangor, at 229 Bomarc Road, the family-owned butcher operates out of a 30,000-square-foot facility, where tradition and local sourcing remain at the heart of everything it produces.
For more than 150 years, W.A. Bean & Sons has been part of the fabric of Maine life, becoming especially well known for its hot dogs.
A blend of natural and artificial dyes is used to make W.A. Bean & Sons’ red hot dogs, Red Snappers. — Photo / Tim Greenway
Based in Bangor, at 229 Bomarc Road, the family-owned butcher operates out of a 30,000-square-foot facility, where tradition and local sourcing remain at the heart of everything it produces.
The company traces its roots to 1860, when Albert Bean opened a small butcher shop in Bangor after moving from East Corinth. What began as a modest one-man operation quickly grew as demand increased, eventually evolving into a wholesale meat supplier. Over generations, the Bean family expanded the business while staying true to the values that shaped its early success. In 1918, the company began producing hot dogs, a move that would forever tie the Bean name to one of Maine’s most iconic foods.
Sean Smith is director of sales at W.A. Bean & Sons. — Photo / Tim Greenway
Today, hot dogs remain central to production. Each year, the company produces around 500,000 pounds of hot dogs. Its Red Snappers are particularly famous for their natural casings, distinctive snap and signature flavor. In fact, the company is now the only surviving hot dog producer in Maine.
While hot dogs are the most recognizable product, they represent just one part of the company’s broader offerings. Using original recipes that are more than a century old, the company smokes and sugar cures all its hams and poultry while also producing a wide selection of sausages and deli meats.
The Bangor facility employs 25 people year-round, with additional staff being brought on during peak seasons. Employees pay close attention to quality and consistency.
Local sourcing plays an important role in Bean’s operations whenever possible. By working with regional suppliers, the company supports Maine’s agricultural economy while helping ensure freshness.
Randy Hiles loads a blend of pork and beef into a chopper to make red hot dogs, known as red snappers, at the W.A. Bean & Sons facility in Bangor. — PHOTO / TIM GREENWAY
For generations, customers have grown up with Bean’s meats as a staple at cookouts, family gatherings and holiday meals. Through mail order, wholesale distribution and local pickup, the company continues to make its products accessible to loyal customers in Maine and beyond.
