Today, Zummo Meat Company’s products are distributed in grocery stores throughout 40 states. These sausage and Boudain products continue to be recognized for their high quality and great taste. Zummo’s popularity has prompted many variations on serving techniques and recipes that include its products, many of which are available on this website.
Zummo Meat Company is grateful for the contributions made by prior generations of employees and family members. Frank, Greg, and Mark Zummo are committed to carrying on the Zummo tradition of the manufacturing the finest quality products. The key ingredient to these products is to employ quality people that care about the products that they manufacture. Zummo’s is fortunate to employÂ sixty five (65) such good people.
1925 saw the construction of the Zummo Packing Company plant on Port Arthur Road in Beaumont. In 1932 the Zummo Meat Company moved to the city abattoir, and in 1948 purchased the abattoir from the city. In 1952 Zummo remodeled the plant and built a smokehouse, sausage room, and sales room, further expanding the operations of the company. In 1961, a $500,000 plant became the culmination of the Zummo dream, the fulfillment of years of growth and planning.
The Zummo Company moved to College and Trinity in 1919, and in 1924 opened a branch in Port Arthur, where Mr. Zummo leased the city abattoir and eventually bought it from the city.