CUDAHY, WIS. — For the second time this year, Smithfield Foods is undertaking an expansion at its plant in Cudahy. The company makes the Patrick Cudahy brand as well as additional Smithfield branded products at the plant.
As part of the expansion, Smithfield said it has broken ground to expand the facility by 12,500 square feet, adding four new smokehouses and two dry rooms. The new space will increase production capacity by 3 million lbs annually and allow for four additional dry rooms when future sales demand more volume.
The expansion is scheduled to be complete in March 2016. Smithfield said it will continue making various salami and pepperoni products at the dry sausage facility.Earlier this year, Smithfield broke ground on a new $12 million bacon slicing plant in Cudahy. The 17,000-square-foot plant includes four slicing lines that will increase Smithfield’s bacon capacity by approximately 10 million lbs annually. The plant is expected to be fully operational by October.