HAYWARD, CA
Columbus Foods is investing $28 million to greatly expand its salame curing and processing facility in Hayward, California. The new building boasts an extra 55,000 square feet and has enough drying capacity for 23 million pounds of salame.
“The growth of Columbus’ salame products continues to gather momentum, and we saw a need to increase our capacity by an additional 50 percent to meet demand,” said CEO and President Timothy Fallon. “Our traditional recipes, which utilize premium cuts of pork, proprietary spice blends, and a lengthy curing process, are being recognized by consumers looking to experience authentic, superior-tasting products in the salumi category.”
The state-of-the-art plant will feature robotics in material handling and will have the capacity to process 250,000 pounds per day, according to a press release. The salame curing rooms will be equipped with specialized air handling units provided by Frigomecanica S.p.A., a firm with over 40 years of experience.
The facility is being developed through an ongoing design-build partnership between Columbus and Stellar, a recognized industry leader in providing true turnkey, design-build solutions for the food and beverage industry.
