Scimeca's Italian Sausage CO is categorized under Sausages and Other Prepared Meats in Kansas City, MO and active since 1996.
Scimeca's Italian Sausage CO was established in 1996, and today employs 1 to 4, earning $1.000.000 to $2.499.999 per year. This is a Sausages and Other Prepared Meats business, which does work in the BOTH market, and is classified as a Sausages and Other Prepared Meats, under code number 4452101 by the NAICS.
If you are seeking more information, feel free to contact Frank Scimeca, Owner at the company’s single location by writing to 1615 East 8th St, Kansas City, Missouri MO 64106 or by phoning (816) 483-7444. You can also visit this business on Facebook by going to their profile page at Facebook or on find them on Twitter.
Business Name: | Scimeca's Italian Sausage CO |
Contact Person: | Frank Scimeca, Owner |
Address: | 1615 East 8th St, Kansas City, Missouri 64106 |
Phone Number: | (816) 483-7444 |
Annual Revenue (USD): | $1.000.000 to $2.499.999 |
Founded: | 1996 |
Location Type: | Single Location |
Employee Number: | 1 to 4 |
Business Type: | B2B & B2C |
Business Category: | Sausages and Other Prepared Meats |
SIC Code: | 2013 |
NAICS Code: | 4452101 |
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Scimeca's Italian Sausage CO was started in 1996 to provide professional Sausages and Other Prepared Meats under the SIC code 2013 and NAICS code 4452101. Since its inception, the company has gone on to take a total of 1 to 4 personnel under its employment and has achieved earnings of $1.000.000 to $2.499.999 per annum.
Feel free to contact Frank Scimeca, Owner for inquiries that concern Scimeca's Italian Sausage CO by calling the company number (816) 483-7444, as your correspondence is most welcome. Additionally, the physical location of the single location of Scimeca's Italian Sausage CO can be found at the coordinates 39.10374,-94.56179 as well as the street address 1615 East 8th St in Kansas City, Missouri 64106.
For its online presence, you may visit Scimeca's Italian Sausage CO’s website at and engage with its social media outlets through on Twitter and on Facebook.