Smithfield Company is expanding dry sausage facility

by Editor fleischwirtschaft.com
Tuesday, August 25, 2015
Photo: Smithfield
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Smithfield Foods USA


Smithfield Foods' Cudahy, WI facility, which produces the company's Patrick Cudahy brand as well as additional Smithfield branded products, broke ground today to expand its existing facility by 12,500 square feet, adding four new smokehouses and two dry rooms.

The new space will increase production capacity by three million pounds annually and allow for four additional dry rooms when future sales demand more volume. The expansion is scheduled to be complete in March, 2016. Smithfield will continue making various salami and pepperoni products at the dry sausage facility.



This marks the second major expansion to the facility this year, as the facility also broke ground in April on a new $12 million bacon slicing plant. The 17,000-square-foot plant includes four slicing lines that will increase Smithfield's bacon capacity by approximately 10 million pounds annually. The plant is expected to be fully operational by October.

Smithfield Foods is a $15 billion global food company and the world's largest pork processor and hog producer. In the United States, the company is also the leader in numerous packaged meats categories with popular brands including Smithfield, Eckrich, Farmland, Armour, Cook's, John Morrell, Gwaltney, Kretschmar, Margherita, Curly's, Carando and Healthy Ones. Smithfield Foods is committed to providing good food in a responsible way and maintains robust animal care, community involvement, employee safety, environmental and food safety and quality programs.

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