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Olli Salumeria's Jennifer Johnson Talks New Facility and Utilizing Tech

Olli Salumeria's Jennifer Johnson Talks New Facility and Utilizing Tech

Monday, February 13th, 2017

Olli Salumeria made waves two years ago when the award-winning salumi maker announced a significant expansion in Southern California. Since breaking ground on its Oceanside facility in 2015, the company has been using its state-of-the-art, 85,000-square-foot facility to produce world-class cured meats, using high-tech means and time-honored methods.

Jennifer Johnson, Director of Marketing, Olli Salumeria“Last year was our first full year in production,” Director of Marketing Jennifer Johnson tells me, “but we are nowhere near max. We still have tons of room for growth. The new facility has already made it possible for us to grow our line and increase our formats as well as increase production.”

Deli Market News had the opportunity to tour the company’s impressive facility in September of 2015 and witness firsthand the impressive pairing of artisanship and technology.

And with new products like Olli Salumeria’s large format and pre-sliced salumi, the company is taking advantage of its increased production capabilities. Ultimately, though, it’s the company’s commitment to old world curing techniques as much as the latest technology that is responsible for Olli Salumeria’s continued success.

“For us, it is still important that we have that authentic cure,” Jennifer notes. “The sourcing of our ingredients is still key along with the process we use. No corners cut!”

Olli Salumeria Packing Facility

And with all-natural and organic lines painstakingly sourced from humanely pasture-raised pork, the company’s commitment to making excellent artisanal meats extends from the first step to the last bite.

What’s next for this burgeoning provider of cured meats? Check back in with Deli Market News to find out.

Olli Salumeria