The story of the Zummo Meat Company goes back to 1908, when Mr. Frank Zummo organized Zummo Meat Packers, and occupied part of the Tolivar Cold Storage building at Trinity and Washington (now Gilbert Street) in Beaumont. Eleven years later, fire destroyed the building, but even this setback couldn’t stop Mr. Zummo's growing business, which had expanded from one horse and wagon to a fine double horse team.
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.
1 925 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 plant tripled its previous capacity and could process 5000 head of cattle and 2000 head of hogs monthly. The Zummo's held an open house to celebrate the opening of the new plant, and people from all over the Golden Triangle flocked to taste the heritage that Zummo's is known for.
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Today, Zummo Meat Company is distributed in grocery
stores throughout Texas, Louisiana, and Mississippi, and continues to be
recognized for its quality sausage products. Its popularity has
prompted many variations on serving techniques and recipes that include
its products, many of which will be available on this website in the
near future. |
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