Pata Negra, which is owned by European firm Pata Negra Jan, is set to open a new sausage plant in Gloversville, New York.
The new facility will manufacture cured meats using local and imported pork. It will primarily produce chorizo for sale to restaurants, retailers and specialty food distributors throughout the Northeast.
This facility, spread over an area of about 23,000ft2, is being renovated to establish drying rooms. The openign of the facility is expected to create 12 jobs.
CRG has provided about $166,600 in financing for the new sausage plant, which has been used to purchase the equipment and for the modernization of the plant.
Pata Negra general manager Ignacio Rodriguez Saez de Ibarra said that the company has chosen Gloversville for the establishment of a new facility as the location provides good access to water, sewer, warehousing, transportation along with the employment resources.
