Centrally located in the United States, Deli Star is a trusted partner of global food organizations and is revolutionizing the food industry, one collaboration at a time. Founded in 1987 by food scientist Dr. Dan Siegel, Deli Star has earned a solid reputation under two generations of family leadership as not only a leader in techniques, formulas and processes that produce the safest food possible, but also as a science-based culinary-innovation source for its customers and partners. The company’s product offerings include deli meats, rotisserie chicken, seared and sous-vide, clean-label meats, slow-cooked, smoked, braised meats, and sauces. The company takes a collaborative, chef-driven approach to discover and develop new and better ways to produce health, happiness, and the joy of food with a strong focus on food safety, customer service and innovation.
We have a rich history of innovation and food safety here at Deli Star and we are committed to carrying on the legacy.
Deli Star is founded by Dr. Dan Siegel to provide the world with the safest protein in the industry.
Justin Siegel joins full-time to help drive business development for deli meats and vacuum packaging technology
Deli Star undergoes steam post-pasteurization (SPP) expansion upgrading the facility to 45,000 sq.ft.
Deli Star expands the facility by 18,000 sq.ft. by adding a large storage warehouse
Deli Star acquires Gaucho Foods.
Deli Star plant expands to 65,000 sq.ft.
Dr. Dan Siegel invents and patents Fresh Case technology and is awarded the Diamond Dupont Award
Dr. Dan Siegel & Justin Siegel receive Ernst & Young Entrepreneur of the Year
Deli Star opens the door of the St. Louis Innovation Center (SLIC)
Deli Star celebrates 30th anniversary with Fayefest Food and Music Festival
Simple Promise® brand is introduced offering clean label, seared and sous-vide meats
Deli Star acquires sister company King’s Foods to expand sauce capabilities
The Star expands USDA Facility to 70,000 sq.ft. to efficiently sear and sous-vide proteins and add smoking capabilities, preparing for the future of food