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Italian Sausage Supply (Pork-Based, Natural Casing)

Active
Federal

Contract Overview

Solicitation details, issuing organization, response deadlines, documents, and interested companies for this government contract opportunity.

AI Contract Overview

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This contract involves the supply of frozen Italian sausage primarily made with pork, featuring either natural or collagen casings, with sausage lengths between 5 to 6 inches, and explicitly excludes the use of soy. The procurement is designated as a Total Small Business Set-Aside under the SBA guidelines, ensuring the opportunity is reserved exclusively for small businesses. The contract falls under NAICS code 311611, which relates to meat processing. The contract is a subcontract issued by the Department of Justice through the USP Hazelton facility, with the place of performance specified in Bruceton Mills, zipcode 26525. The solicitation was posted on January 6, 2026, and aims to meet the specific requirements for Italian sausage suitable for government use, reflecting attention to quality and ingredient standards to comply with federal procurement policies.

General Info

Supply of frozen Italian pork sausage, 5-6 inch lengths, no soy, exclusive to small businesses.

Agency

Department Of Justice → USP Hazelton

NAICS

311611 - Animal (except Poultry) Slaughtering

Place of Performance

Bruceton Mills, WV, 26525, USA

Set-Aside

SBA

Documents

This scope was carved out of VARIOUSMEATVENDORSFY26Q2.

The full solicitation package (1 document), including the RFP, is on the prime solicitation, not on this scope.

View the prime solicitation

FCC HAZELTON FY26 2ND QTR MEATS

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Organization & Contact Information

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AgencyDepartment Of Justice → USP Hazelton
ContactsNo contacts available
OfficeN/A
Organization / AgencyDepartment Of Justice → USP Hazelton
Office AddressN/A
ContactsNo contact information available

Full Description

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Supply of frozen Italian sausage with pork as predominant meat, natural or collagen casing, 5–6 inches long, no soy.

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Posted before this notice, open and closed

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