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.