Smithfield Foods has broken ground on an expansion project at its dry sausage facility in Cudahy, Wisconsin.

The facility produces Smithfield’s Patrick Cudahy brand products, as well as other Smithfield branded products, the company announced in a press release.

When completed, the facility will have 12,500 additional square feet which will include four new smokehouses and two dry rooms. The new space will increase production capacity by three million pounds annually and allow for four additional dry rooms when future sales demand more volume. The expansion is scheduled to be completed in March, 2016.


During the construction process, Smithfield will continue making various salami and pepperoni products at the dry sausage facility.

This marks Smithfield Foods' second major expansion to the Cudahy facility in 2015, as the company 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.

Smithfield Foods is the largest pig producing and pork processing company in the United States, and is a subsidiary of Chinese company WH Group, which is the largest pig producer and pork processor in the world.