The state-of-the-art salami curing facility in Hayward features a 10,000-sq.-ft. addition, which will enable the company to boost salami production capacity by 30 percent. The expansion included the installation of custom, Italian-made equipment. Construction on the $16 million addition began in February.
A previous expansion, which was completed in early 2015, increased available production by more than 50 percent and almost doubled the size of the Hayward facility, according to the company.
“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,” said Joe Ennen CEO. “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.”
