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Smithfield to Purchase Nashville, Tennessee, Dry Sausage Facility from Cargill

June 6, 2024
Approximately 160 employees will transition to Smithfield in the transaction, which is expected to bolster the company’s Margherita, Carando and Armour dry sausage brands.

Smithfield Foods has agreed to purchase a Nashville, Tenn., dry sausage production plant from Cargill, looking to spur continue growth in the value-added packaged meats segment and enhancing its ability to meet demand for pepperoni, deli, charcuterie and other dry sausage products, according to a Smithfield release.

“Dry sausage is one of our fastest-growing categories, and acquiring this facility from Cargill will better position us to improve sales, drive volume and increase our capacity to bring high-quality dry sausage products to the foodservice, industrial and retail sectors,” said Steve France, president of packaged meats for Smithfield Foods.

Smithfield expects Nashville production to support its existing Margherita, Carando and Armour dry sausage brands with 50 million pounds of capacity per year. The company expects to offer the roughly 160 current Nashville plant employees jobs with Smithfield in the same positions they currently hold, with no changes to base pay.

In January 2024, Cargill announced a partial permanent layoff of 111 employees who worked in the crumbles production operations at the plant, effective March 15.

Terms of the transaction were not disclosed, and it is expected to close by the end of July 2024.

About the Author

Andy Hanacek | Senior Editor

Andy Hanacek has covered meat, poultry, bakery and snack foods as a B2B editor for nearly 20 years, and has toured hundreds of processing plants and food companies, sharing stories of innovation and technological advancement throughout the food supply chain. In 2018, he won a Folio:Eddie Award for his unique "From the Editor's Desk" video blogs, and he has brought home additional awards from Folio and ASBPE over the years. In addition, Hanacek led the Meat Industry Hall of Fame for several years and was vice president of communications for We R Food Safety, a food safety software and consulting company.

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