At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.

Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.

Create a Fun Family Fondue Party

March 2017

Create a Fun Family Fondue Party

The seventies are back, baby! Here are some tips for how to enjoy the fondue revival.

Types of Fondue

  • Cheese fondue
    • It is traditionally made with Gruyère cheese and white wine, but go ahead and try incorporating your favorite cheeses!
    • Popular accompaniments are:
      • Crusty bread
      • Lightly blanched vegetables, such as broccoli or cauliflower
      • Raw vegetables, such as mushrooms, carrots, celery or peppers
      • Chunks of salami, ham or cooked chicken, such as PERDUE® Chicken Nuggets or PERDUE® SHORT CUTS®—try our Chicken and Cheese Fun Do for a casual, family-friendly meal
  • Meat fondue
    • Traditionally, use a pot of searing oil or simmering broth for cooking raw meats and dip small cubes of quick-cooking meats into the hot liquid and leave to cook to desired doneness
    • Popular meats for oil or broth fondue are:
      • Chicken – if you use fresh chicken, be sure to cook to 170°F, but you could also use the oil to heat a fully cooked product
      • Beef tenderloin
      • Shrimp
    • Serve with a variety of dips, sauces and condiments, such as:
      • Herb or garlic mayonnaise
      • Steak sauce
      • Horseradish sauce
      • Dijon mustard
      • Cornichon pickles
      • Cocktail sauce
  • Chocolate fondue
    • It is traditionally made with dark chocolate melted with heavy cream, but white and milk chocolate are terrific as well!
    • For the adult version, add a touch of cherry or orange liqueur
    • Add your own favorite accompaniments—a few classics are:
      • Fresh fruits, such as oranges, apples, grapes, strawberries and bananas
      • Marshmallows
      • Pound cake cubes
      • Cookies
      • Dried fruits, such as apricots or banana chips


  • Choose the right pot for your fondue
    • Ceramic pots are great for cheese or chocolate fondue—the low heat keeps your fondue warm without burning
    • Pots that use tea lights, gel packs or Sterno keep a low temperature that works better for cheese or chocolate fondue
    • Metal pots are best for meat fondues, because they hold heat better than ceramic pots
    • Use an electric pot for oil or broth fondue—it will keep your oil or broth at the higher, constant temperature that you need to cook meat evenly

Setting the Table

  • One fondue pot will comfortably serve 3–5 people—more than that will cause an overcrowding of forks in one pot
  • Try to give everyone two forks, one for eating and one for dipping—if you have fondue forks, one fondue fork and one dinner fork work well
  • Each person should have a small plate to eat from and rest his or her fork on

Drinks and Sides

  • A crisp salad or fresh vegetables are a nice accompaniment as a light, fresh side dish
  • Drinking water causes bread to swell, so try drinking wine or tea instead
  • Mint tea is a great ending to a cheese or chocolate fondue

Fondue Etiquette

  • Make sure everyone knows the proper fondue etiquette
    • Dip your bread into the melted cheese or chocolate and swirl in a figure-eight pattern to stir
    • Lift and hold for a moment to let the excess drip away
    • Use the dinner fork to slide your bread, fruit or meat from the fondue fork to your plate
    • Avoid double-dipping or eating directly from the fondue fork—that’s where two forks per person come in handy
    • Just for fun: anyone who loses a piece in the pot gives his or her next piece to the person sitting to the right!




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