CUDAHY, Wis. – Smithfield Foods broke ground on the second major expansion of the company’s Cudahy, Wis. dry sausage facility. The expansion will cover 12,000 sq. ft.

The project, which is expected to be finished by March 2016, features four new smokehouses and two dry rooms. The company said the expansion will advance the facility’s processing capacity by 3 million lbs. annually and will allow for four additional dry rooms to accommodate future sales demand and volume.

In April, Smithfield broke ground on a new $12 million bacon slicing plant. The 17,000-sq.-ft. facility is located on the same site as a previous facility that was destroyed by fire in 2009. Smithfield expects the bacon plant to be fully operational by October.