Fassio Egg Farms began with a bold decision made over a century ago.
assio Egg Farms: A Century of Innovation and Family Legacy in Utah Agriculture
In 1915, Giacomo "James" Fassio and his wife moved from a bakery business in Wyoming to the fertile farmland of Hunter, Utah (now part of West Valley City). Born in Italy in 1885, James had immigrated to the United States in 1910.
On 45 acres of land, he planted wheat—but when no market emerged for his harvest, he traded grain for 50 chickens. This humble flock marked the beginning of what would become one of Utah’s most respected agricultural enterprises.
By 1928, the farm had grown to 350 hens, and eggs became the family's main source of income. When James's son, Chester, and his wife Katherine took over operations in 1942, they began building upon James’s foundation. A devastating fire in 1945 destroyed the rented chicken coops they had been using. Undeterred, the family constructed their own, launching Fassio Egg Farms into a period of steady growth. By mid-century, it had become Utah’s leading egg producer.
As the city of Hunter transitioned into West Valley City, the Fassios kept pace with changing times. In 1965, Chester’s son, Dick Fassio, joined the business after earning a degree in Poultry Science from Michigan State University. Under his leadership, the farm expanded dramatically, moving to a state-of-the-art facility in Erda, Utah, in the early 1990s. By 2001, Fassio Egg Farms was managing over 770,000 laying hens and had transformed its operations with cutting-edge egg grading and composting systems.
Dick’s sons, Vinnie and Tony, joined the business in the early 2000s, continuing the family tradition while integrating modern business and agricultural practices. Together, they focused on efficiency, sustainability, and growth—constructing new facilities, expanding brooder operations, and launching a manure composting program that reduced waste by 40% and enriched local soil.
Throughout its history, Fassio Egg Farms has been more than a business—it has been a family legacy and a fixture of Utah’s agricultural identity. Its success has always relied on its people, growing from a three-person operation in the 1940s to a 40-person workforce by 2006, many of whom remained with the company for decades.
In 2024, Fassio Egg Farms entered a new chapter. Cal-Maine Foods, Inc.—the nation’s largest producer and marketer of shell eggs—acquired the core operations of Fassio Egg Farms in Erda, Utah. This included facilities for 1.2 million laying hens (primarily cage-free), a feed mill, pullet operation, fertilizer and composting systems, and surrounding land. Cal-Maine praised Fassio’s century-long reputation and noted the strategic value of expanding their presence in the western U.S.
While ownership may have changed, the spirit of Fassio Egg Farms—rooted in resilience, family, and innovation—continues to shape Utah’s agricultural landscape. From James Fassio’s 50 chickens to one of the region’s most advanced egg production facilities, the Fassio legacy is a remarkable story of perseverance and progress.
Eagle July 1962
