Columbus Craft Meats completed a $16 million expansion at its state-of-the-art salami curing headquarters facility in Hayward, Calif. The 10,000-square-foot addition increases the company's salami production capacity by 30%. Construction began in February and was commissioned earlier this month. 

Columbus finished its last expansion in early 2015. That build-out boosted available production by more than 50% and almost doubled the size of the Hayward facility. 

"We are now the most broadly distributed deli meat brand in the United States, and we're excited to see the tremendous growth in our business," says Joe Ennen, chief executive officer. "This added capacity will assure that even more consumers coast-to-coast will be able to enjoy our premium salami. Further, our expansion not only allows us to meet demand, but also to continue developing innovative new products." 

Similar to 2015, this most recent expansion installed custom, Italian-made equipment. This facility also continues to maintain food safety as its highest priority. For the last four years, this salami curing plant has earned an A or AA rating by the British Retail Consortium.