Effective this August, Smithfield Foods will end slaughtering operations at its hometown meatpacking plant on North Church Street.
The company plans to invest $5 million to repurpose the local plant’s kill floor for increased production of packaged bacon, ham and other meats.
The kill floor’s current volume, which Reuters estimated at 10,000 pigs per day in 2019, will be shifted to other existing facilities throughout the United States — a decision the company’s director of external affairs, Andy Curliss, says resulted from a months-long internal review of the company’s East Coast operations.
“There won’t be any hog trucks coming through town any more,” remarked Mayor Carter Williams.
But beyond that, very little will change for the town.
The company isn’t anticipating any layoffs as a result of the reconfiguration, Curliss said. The Church Street plant will continue to provide approximately 1,900 jobs. All impacted hourly and the vast majority of salaried employees will be reassigned to other positions within the plant and a small number of salaried employees will have opportunities available to them across Smithfield’s network of facilities, he said.
According to company spokeswoman Keira Lombardo, contract and independent hog suppliers in Isle of Wight and Surry counties won’t be impacted either.
Lombardo denied the shortage of hourly workers some businesses have reported locally and nationwide was the reason for shifting the company’s slaughter operations outside of town. She reiterated the decision was made as a result of the months-long internal review.