Scranton Meat Packing Company Expanding To Jessup

October 17, 2017 GMT

A downtown Scranton meat products manufacturer is expanding and plans a new warehouse, office and production facility in Jessup.

Pasqualichio Brothers Inc. on Monday bought 5 acres in the Valley View Business Park from SLIBCO, the Greater Scranton Chamber of Commerce’s development arm, where it plans a new 40,000-square-foot facility.

The sale price was not immediately available.

“We just grew out of our building,” said Michael Pasqualichio, the company’s president.

For the last 37 years, Pasqualichio has operated out of its two-story building in Franklin Avenue’s 100 block.

The property it purchased along Valley View Drive offers Keystone Opportunity Expansion Zone status until December 2020, which absolves it of certain state and local taxes for three years.

The company will keep its 50 or so employees and add 10 to 15 new positions over the next three years.

Pasqualichio has no plans to sell the two-story building on Franklin Avenue, but said once the new building is complete, the business will relocate all operations to Jessup. At least that’s the plan for now.

“We don’t know what opportunities will come our way,” he said.

Four brothers, Michael, Dominick, William and Patrick, founded the company in 1980 as a meat distributor serving New York, New Jersey and Pennsylvania.

Michael Pasqualichio described a robust family business, one in which their wives and parents, Pat and Mary Pasqualichio, helped fuel the company’s growth.

Over the years, the Pasqualichios specialized and now buy fresh beef, poultry and pork in bulk and prepare it with seasonings and marinades before vacuum sealing to extend shelf life.

They grew their client base to include retailers across the eastern seaboard and as far west as the Mississippi River.

In addition to the brothers’ wives and parents, nine of their sons, ranging in age from 23 to 39, embraced the family business and are gearing up to carry the company forward.

“If it wasn’t for them ... I don’t know how we would be building this,” Michael Pasqualichio said.

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