Spanish meat firm to open NY plant
March 21, 2013
by Meat&Poultry Staff
JOHNSTOWN, NY – Pata Negra, LLC, a start-up company owned by Spanish food products entrepreneurs, plans to operate a 23,000 sq. ft. plant in Gloversville, NY, according to the Fulton County Center for Regional Growth. Pata Negra LLC is owned by European firm Pata Negra Jan, S.L.
The company will produce cured meats using US and imported pork. The company will focus initially on producing chorizo for sale to restaurants, retailers and specialty food distributors throughout the Northeast. The facility is being renovated to create drying rooms. The company expects to employ 12 people.
“This location provides us with right location and the water, sewer, warehousing, transportation access, and employment resources we need to be successful,” said Ignacio Rodriguez Saez de Ibarra, general manager of Pata Negra. “We are very pleased with the support we’ve received from the county and local business community and look forward to starting operations this spring.”
Fulton County and Gloversville are located on the western edge of New York state’s 11-county Capital Region.
“We are very pleased to welcome Pata Negra to our growing cluster of food processing companies,” said Michael Reese, president and CEO of the Fulton County Center for Regional Growth. “CRG worked closely with the company over the last year to identify a location for their production facility and arrange financing for the building’s purchase, renovation and equipment.”