Columbus Foods, San Francisco, announced plans to expand its Hayward, Calif., salami curing and processing facility by an additional 55,000 square feet. Set to be completed by July 2015, the new building will boast drying capacity for 23 million pounds of salami.
“The growth of Columbus’ salami products continues to gather momentum, and we saw a need to increase our capacity by an additional 50% to meet demand,” says Timothy Fallon, president and CEO. “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 salami category.”