Charcuterie Artisans plans a strategic modernization of the Norwalk, Iowa, facility, expanding its capacity by 50% and dedicating the facility exclusively to prosciutto production.
How EPC/design-build project delivery can help protein manufacturers address facility expansion challenges such as rising construction costs and supply chain delays.
Expansion is set to add 111,000 square feet of new space to the existing facility, encompassing new smoke houses, slicing rooms, bacon bit production and warehousing space.
Facility allows for a threefold increase in large tank compounding capacity while doubling the current capacity to produce emulsion-based flavor systems.
Seven state-of-the-art production lines and 270,000 square feet will be added to the existing Caseyville facility to increase automated warehousing and robotics.