Charcuterie Artisans, the parent company of Creminelli, Daniele, Del Duca, and recently acquired La Quercia Cured Meats, has opened a new Innovation Center at its campus in Mapleville, Rhode Island, positioning the facility as a product-development and partnership hub as the company scales capacity across its U.S. footprint.
The company said the Innovation Center is designed to bring retailers, foodservice operators, and vendor partners to Rhode Island for collaborative product development, manufacturing innovation, and strategic partnership work as Charcuterie Artisans pushes further into both branded and private-label production. The opening follows Charcuterie Artisans’ acquisition of La Quercia Cured Meats last week, a deal the company says makes it the largest manufacturer of charcuterie products in the United States.
Alongside the new center, Charcuterie Artisans said it plans to invest more than $12 million in 2026 to enhance production capabilities and improve operational efficiency. By the end of 2026, the company expects its 660,000-plus square feet of manufacturing space to be capable of producing 54 million pounds annually, supporting offerings spanning sliced and bulk formats, as well as ready-to-serve options such as entertaining trays and snack packs.
Charcuterie Artisans said its facilities each specialize in different types of production, ranging from handcrafted operations to higher-volume manufacturing. Across the portfolio, the company produces products including prosciutto, salami, whole-muscle items, and cooked products such as mortadella, pepperoni, and coppa. With available capacity across locations in Rhode Island, Iowa, and Utah, the company said it is actively looking for new partners seeking contract manufacturing support, category expansion, and faster development cycles.
Company executives pointed to consumer-driven momentum behind the category, citing demand for portable and shareable formats, greater interest in origin stories and production methods, and rising appetite for globally inspired flavor profiles, particularly among younger shoppers looking for “affordable, high-quality luxury” in everyday eating.
KEY QUOTES
“We’re not just manufacturers, we’re innovators. We want to collaborate with grocers, retailers, progressive food service groups, and brand partners to develop what’s next. Whether that’s new flavor profiles, format innovations, or meeting other specific needs of a customer, we have the recipes, the expertise, and the capacity to bring it to life.”
Cristiano Creminelli, Chief Artisan and Co-Founder, Creminelli brand at Charcuterie Artisans
“What we’re seeing is a fundamental shift in how people think about food. Consumers today want to celebrate food by understanding where it comes from, how it’s made, and the impact it has. They’re looking for products that check multiple boxes—portable, shareable, accessible, and authentic. Charcuterie delivers on all of this.”
John Brock, Executive Vice President of Sales and Marketing, Charcuterie Artisans
