Smithfield Foods, Smithfield, Va., broke ground on an expansion to its Cudahy, Wis., dry sausage facility, which produces the company's Patrick Cudahy brand as well as additional Smithfield branded products.

The additional 12,500 square feet includes four new smokehouses and two dry rooms, and will increase production capacity by 3 million pounds annually, with room for four more dry rooms. 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.