News / 9.1.15

Smithfield/Patrick Cudahy Smokehouse Groundbreaking!

Four new smokehouse and two dry rooms being added

A groundbreaking was recently held for the Epstein designed and engineered 12,500 square foot expansion to Smithfield Foods’ Cudahy, Wisconsin facility. This addition will add four new smokehouses and two dry rooms for Smithfield and will also provide new space to increase production capacity by three million pounds annually under the Patrick Cudahy brand and allow for four additional dry rooms when future sales demand more volume.

Epstein's design team was also responsible for the design of a process waste line along the west side of the building to mitigate potential overloading of existing process waste lines, a penthouse to house smokehouse mechanical systems, and a perimeter railing protection along the penthouse roof.

The expansion, which is being constructed by Miron Construction, is scheduled to be complete in March, 2016.

Lastly, with the kick-off of the Smokehouse project, Epstein now has two current Smithfield/Cudahy projects under construction at this facility. Back in early April, construction began on the renovation of 20,000 square feet of space to provide more room for Smithfield/Cudahy’s raw bacon slicing operations. This bacon facility is on track to be completed in October.