Salame Company Expanding Facilities

HAYWARD, CA—Columbus Foods has broken ground to expand its existing Hayward, salame curing and processing facility by an additional 55,000 square feet. Set to be completed by July 2015, the new building will boast drying capacity for 23 million pounds of salame for the company, a venerable San Francisco Bay Area institution that has been bringing a passion for food and a commitment to authentic Italian culinary traditions to life for close to a century.

“The growth of Columbus’ salame products continues to gather momentum, and we saw a need to increase our capacity by an additional 50 percent to meet demand,” Timothy Fallon, CEO/President of Columbus Foods. “Our traditional recipes, which utilize premium cuts of pork, proprietary spice blends, and a lengthy curing process, are being recognized by consumers looking to experience authentic, superior-tasting products in the salumi category.”