Meat+Poultry - June 2018 - 18

COVER STORY

Stefano compares the
process used to make
Daniele's dry-cured salame
to wine making. "These are
our grapevines," he says.

MEAT+ POULTRY | 06.18 | www.meatpoultry.com

rooms packed floor to ceiling with hams and
salames, Stefano echoes his brother's vineyard
comparison. "These are our grapevines," he says.
Daniele has owned the property the new
plant occupies in Pascoag for about 15 years.
The company's original plant is located about
five miles from the new facility and is where
the company started in 1976. At that time, the
company was only making prosciutto in the
facility, which was about 70,000 sq. ft. Vlado
soon learned that to maximize his sales efforts
he needed to diversify by adding more products,
which required more space. After customers
began asking what else he had to offer, Vlado
began making salame, fresh sausage and cooked
products to fill his truck. As product lines were
added and volume increased, so too did the size
of the plant. After multiple renovations, that
facility grew to nearly 275,000 sq. ft. by about
2003. It soon became apparent that this plant
was maxed out and Vlado and Stefano, who
had by that time joined the company, decided
to build an additional, free-standing facility. It
was to be dedicated to the producing the most
popular products at that time: salame. This was

© Craig Hacker Photography

18

physical space." Within the new space, Daniele
has consolidated its production of prosciutto
hams, including curing and aging of about
600,000 hams and production of about 12,000
legs per week. It also serves as the production
facility for Daniele's array of dry-cured salames.
Italian-engineered automation technology and
robotics facilitate the time-dependent process
of crafting the Old-World products, preserving
the artisanal elements using minimal labor.
"You won't see any humans for acres," Davide
says. "You only hear the sound of the robots."
Most of the company's 600 employees work
on the finished product side of the operations,
working two shifts, six days per week.
"Time is the most important component,"
Stefano echoes, especially in the production of
prosciutto. "My dad always says, 'this isn't like
making a hot dog.' The prosciutto tells you when
it's ready. You're at the mercy of the product."
Davide compares the size and scope of the
facility to the seasonally based wine-making
process. "It's like if you were to take a vineyard
and encase it all under one roof," he says.
Walking through the many resting and drying



http://www.meatpoultry.com

Meat+Poultry - June 2018

Table of Contents for the Digital Edition of Meat+Poultry - June 2018

Meat+Poultry - June 2018
CONTENTS
COMMENTARY - Rescuing food
BUSINESS NOTES - PRESIDENT NAMES FOOD SAFETY UNDERSECRETARY
CHEF’D MEAL KITS PARTNERS WITH SMITHFIELD
MCDONALD’S VALUE PLATFORM PAYS OFF
JBS SA EXPANDS SÃO PAULO GROUND BEEF PRODUCTION
IMPOSSIBLE FOODS ENTERS INTERNATIONAL MARKET
TYSON REPORTS HIGHER SALES FOR SECOND QUARTER
SMITHFIELD DETAILS MILESTONES IN ANIMAL CARE
WASHINGTON - Focusing on ‘fake meat’
COVER STORY - AUTOMATED TRANSITION
FOOD SERVICE - Worship-worthy BBQ
ON THE SPOT: Barbecuers’ best
PHILANTHROPY - AFTER THE STORM
ENTERTAINMENT - Filming the fire
MEAT PERSPECTIVES - AGE MATTERS
PRODUCT FOCUS - Best of Brisket
INGREDIENT ISSUES - Smokin' good
EXECUTIVE SERIES - Staying connected
SMALL BUSINESS MATTERS - SMALL beginnings
FOOD SAFETY - Pathogen PREVENTION
PACKAGING SOLUTIONS - TOUGH as can be
RETAIL TRENDS - Mega trends in meat
SHOW PREVIEW - Goin' to Kansas City
FROM THE CORRAL - What SUSTAINABILITY is - and isn't
CALENDAR
NAMES IN THE NEWS
SHOWCASE
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat+Poultry - June 2018 - Meat+Poultry - June 2018
Meat+Poultry - June 2018 - Meat+Poultry - June 2018
Meat+Poultry - June 2018 - 2
Meat+Poultry - June 2018 - 3
Meat+Poultry - June 2018 - CONTENTS
Meat+Poultry - June 2018 - 5
Meat+Poultry - June 2018 - 6
Meat+Poultry - June 2018 - 7
Meat+Poultry - June 2018 - COMMENTARY - Rescuing food
Meat+Poultry - June 2018 - 9
Meat+Poultry - June 2018 - JBS SA EXPANDS SÃO PAULO GROUND BEEF PRODUCTION
Meat+Poultry - June 2018 - 11
Meat+Poultry - June 2018 - SMITHFIELD DETAILS MILESTONES IN ANIMAL CARE
Meat+Poultry - June 2018 - 13
Meat+Poultry - June 2018 - WASHINGTON - Focusing on ‘fake meat’
Meat+Poultry - June 2018 - 15
Meat+Poultry - June 2018 - COVER STORY - AUTOMATED TRANSITION
Meat+Poultry - June 2018 - 17
Meat+Poultry - June 2018 - 18
Meat+Poultry - June 2018 - 19
Meat+Poultry - June 2018 - 20
Meat+Poultry - June 2018 - 21
Meat+Poultry - June 2018 - 22
Meat+Poultry - June 2018 - 23
Meat+Poultry - June 2018 - 24
Meat+Poultry - June 2018 - 25
Meat+Poultry - June 2018 - 26
Meat+Poultry - June 2018 - 27
Meat+Poultry - June 2018 - 28
Meat+Poultry - June 2018 - 29
Meat+Poultry - June 2018 - FOOD SERVICE - Worship-worthy BBQ
Meat+Poultry - June 2018 - 31
Meat+Poultry - June 2018 - 32
Meat+Poultry - June 2018 - ON THE SPOT: Barbecuers’ best
Meat+Poultry - June 2018 - 34
Meat+Poultry - June 2018 - 35
Meat+Poultry - June 2018 - PHILANTHROPY - AFTER THE STORM
Meat+Poultry - June 2018 - 37
Meat+Poultry - June 2018 - 38
Meat+Poultry - June 2018 - 39
Meat+Poultry - June 2018 - 40
Meat+Poultry - June 2018 - 41
Meat+Poultry - June 2018 - ENTERTAINMENT - Filming the fire
Meat+Poultry - June 2018 - 43
Meat+Poultry - June 2018 - 44
Meat+Poultry - June 2018 - 45
Meat+Poultry - June 2018 - MEAT PERSPECTIVES - AGE MATTERS
Meat+Poultry - June 2018 - 47
Meat+Poultry - June 2018 - 48
Meat+Poultry - June 2018 - 49
Meat+Poultry - June 2018 - PRODUCT FOCUS - Best of Brisket
Meat+Poultry - June 2018 - 51
Meat+Poultry - June 2018 - 52
Meat+Poultry - June 2018 - 53
Meat+Poultry - June 2018 - 54
Meat+Poultry - June 2018 - 55
Meat+Poultry - June 2018 - INGREDIENT ISSUES - Smokin' good
Meat+Poultry - June 2018 - 57
Meat+Poultry - June 2018 - 58
Meat+Poultry - June 2018 - 59
Meat+Poultry - June 2018 - 60
Meat+Poultry - June 2018 - 61
Meat+Poultry - June 2018 - EXECUTIVE SERIES - Staying connected
Meat+Poultry - June 2018 - 63
Meat+Poultry - June 2018 - 64
Meat+Poultry - June 2018 - 65
Meat+Poultry - June 2018 - SMALL BUSINESS MATTERS - SMALL beginnings
Meat+Poultry - June 2018 - 67
Meat+Poultry - June 2018 - 68
Meat+Poultry - June 2018 - 69
Meat+Poultry - June 2018 - 70
Meat+Poultry - June 2018 - 71
Meat+Poultry - June 2018 - FOOD SAFETY - Pathogen PREVENTION
Meat+Poultry - June 2018 - 73
Meat+Poultry - June 2018 - 74
Meat+Poultry - June 2018 - 75
Meat+Poultry - June 2018 - 76
Meat+Poultry - June 2018 - 77
Meat+Poultry - June 2018 - PACKAGING SOLUTIONS - TOUGH as can be
Meat+Poultry - June 2018 - 79
Meat+Poultry - June 2018 - 80
Meat+Poultry - June 2018 - 81
Meat+Poultry - June 2018 - 82
Meat+Poultry - June 2018 - 83
Meat+Poultry - June 2018 - RETAIL TRENDS - Mega trends in meat
Meat+Poultry - June 2018 - 85
Meat+Poultry - June 2018 - 86
Meat+Poultry - June 2018 - 87
Meat+Poultry - June 2018 - 88
Meat+Poultry - June 2018 - 89
Meat+Poultry - June 2018 - SHOW PREVIEW - Goin' to Kansas City
Meat+Poultry - June 2018 - 91
Meat+Poultry - June 2018 - FROM THE CORRAL - What SUSTAINABILITY is - and isn't
Meat+Poultry - June 2018 - 93
Meat+Poultry - June 2018 - CALENDAR
Meat+Poultry - June 2018 - 95
Meat+Poultry - June 2018 - NAMES IN THE NEWS
Meat+Poultry - June 2018 - 97
Meat+Poultry - June 2018 - SHOWCASE
Meat+Poultry - June 2018 - 99
Meat+Poultry - June 2018 - CLASSIFIEDS
Meat+Poultry - June 2018 - 101
Meat+Poultry - June 2018 - 102
Meat+Poultry - June 2018 - 103
Meat+Poultry - June 2018 - 104
Meat+Poultry - June 2018 - ADVERTISERS
Meat+Poultry - June 2018 - THE INSIDER
Meat+Poultry - June 2018 - 107
Meat+Poultry - June 2018 - 108
Meat+Poultry - June 2018 - IFT - 1
Meat+Poultry - June 2018 - IFT - 2
Meat+Poultry - June 2018 - IFT - 3
Meat+Poultry - June 2018 - IFT - 4
Meat+Poultry - June 2018 - IFT - 5
Meat+Poultry - June 2018 - IFT - 6
Meat+Poultry - June 2018 - IFT - 7
Meat+Poultry - June 2018 - IFT - 8
Meat+Poultry - June 2018 - IFT - 9
Meat+Poultry - June 2018 - IFT - 10
Meat+Poultry - June 2018 - IFT - 11
Meat+Poultry - June 2018 - IFT - 12
Meat+Poultry - June 2018 - IFT - 13
Meat+Poultry - June 2018 - IFT - 14
Meat+Poultry - June 2018 - IFT - 15
Meat+Poultry - June 2018 - IFT - 16
Meat+Poultry - June 2018 - IFT - 17
Meat+Poultry - June 2018 - IFT - 18
Meat+Poultry - June 2018 - IFT - 19
Meat+Poultry - June 2018 - IFT - 20
Meat+Poultry - June 2018 - IFT - 21
Meat+Poultry - June 2018 - IFT - 22
Meat+Poultry - June 2018 - IFT - 23
Meat+Poultry - June 2018 - IFT - 24
Meat+Poultry - June 2018 - IFT - 25
Meat+Poultry - June 2018 - IFT - 26
Meat+Poultry - June 2018 - IFT - 27
Meat+Poultry - June 2018 - IFT - 28
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