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Smithfield Foods Expands its Dry Sausage Capabilities

Smithfield Foods Expands its Dry Sausage Capabilities

Monday, August 24th, 2015

Smithfield Foods is ramping up its production with the expansion of its dry sausage facility in Cudahy, Wisconsin.

The company will add four new smokehouses and two dry rooms, expanding its existing facility by 12,500 square feet.

From left to right: Marvin Hazlett, Miron Construction, Joe Malchow, Miron Construction, Mark Storandt, Patrick Cudahy, Dean Basten, Miron Construction, John Hohenfeldt, City of Cudahy, Dan Kapella, Patrick Cudahy, David Amacher, Patrick Cudahy, David Voss Jr., Miron Construction, Gene Bridges, Patrick Cudahy, Tom Kennedy, Epstein, Eric Grams, Miron Construction

This marks the second major expansion to the facility this year. It’s expected to increase production capacity by three million pounds annually and allow for four additional dry rooms when needed to meet the demand.

In April, Smithfield Foods broke ground in April on a new $12 million bacon slicing plant that includes four slicing lines. The plant, which is expected to be fully operational by October, will increase the company’s bacon capacity by approximately 10 million pounds annually.

If all goes according to schedule, this expansion will be complete by March 2016.

As construction begins, Smithfield will continue making various salami and pepperoni products at the dry sausage facility.

Smithfield Foods

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