Smithfield Foods is expanding the dry sausage manufacturing capacity at its Wisconsin production plant to ramp up production of pepperoni and salami products.
The site, in Cudahy, produces the Patrick Cudahy brand as well as additional Smithfield branded products. The existing facility will be expanded by 12,500 square feet, adding four new smokehouses and two dry rooms.
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The move will increase production capacity by 3m pounds annually and allow for four additional dry rooms when future sales demand more volume, the company said.
The expansion is scheduled to be complete in March.
This marks the second major expansion to the facility this year. Smithfield also broke ground in April on a new $12m bacon slicing plant. The 17,000-square-foot plant includes four slicing lines that will increase Smithfield's bacon capacity by approximately 10m pounds annually. The plant is expected to be fully operational by October.
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