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V O L . X X X I I N O. X X I V ยง 2 O C T O B E R 1 9 , 2 0 2 6 20 M A D E I N M A I N E F O C U S The distinctive 'snap' behind one of Maine's most iconic hot dogs B y S l o a n e M . P e r r o n F or 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. Based in Bangor, at 229 Bomarc Road, the fam- ily-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 produc- ing hot dogs, a move that would forever tie the Bean name to one of Maine's most iconic foods. Today, hot dogs remain central to production. Each year, the company produces around 500,000 pounds of hot dogs. Its Red Snappers are par- ticularly famous for their natural cas- ings, 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 selec- tion 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. For generations, customers have grown up with Bean's meats as a staple at cookouts, fam- ily gatherings and holiday meals. Products are available via mail order, wholesale distribution and local pickup. Editor's note: This story f irst ran on Feb. 5, 2026. P H O T O / T I M G R E E N WAY P H O T O / T I M G R E E N WAY P H O T O / T I M G R E E N WAY Red hot dogs, known as Red Snappers, travel down the linker as each one is hand-twisted before being dyed red. 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. Sean Smith is director of sales at W.A. Bean & Sons,