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.