Pressed and seasoned bacon slabs await slicing and packaging in the bacon room.
KANSAS CITY, Mo. – California, Missouri-based Burgers’ Smokehouse will add a total of 70,000 sq. ft. to its operation this year. The processing company that specializes in country ham is currently moving into a 40,000-sq.-ft. expansion of its California plant and recently finalized a lease for another 30,000 sq. ft. in Springfield, Missouri. A new opportunity with a major customer and the consolidation of the industry prompted the expansions, according to Steven Burger, president.

Burgers’ will use the new space primarily for country ham curing and dry storage and will hire up to 25 additional employees. The facility in Springfield formerly served as a meat slicing and packaging plant, “so the move in was much easier,” Burger said. Burgers’ Springfield operations are expected to running by March 2018.

The general contractor for the California addition was St. Louis, Missouri-based S.M. Wilson.

Burgers' Smokehouse was featured in MEAT+POULTRY in February 2017