Over the next two weeks, we'll be counting down some of the most innovative industrial companies covered in-depth by Manufacturing.net and its sister publications throughout 2013.
We're happy to say that Daniele, Inc., is our #6 pick. More than three decades ago, the Dukcevich family brought their delicious salumi to America from Northern Italy. Today, families all over the world enjoy their rosciutto, sopressata, salame, pancetta, mortadella and capocollo. They use new technology to extend shelf-life, ensure food safety and expand the reach of its sausage and cured meat products to a growing base of consumers.
Tucked away in Pascoag, R.I., Daniele, Inc. is using innovative technology to extend shelf-life, ensure food safety and expand the reach of its sausage and cured meat products to a growing base of consumers.
Perhaps an unlikely find in quiet, small-town Rhode Island, Daniele, Inc. has been making sausages in the region for nearly 40 years. But its roots stretch much farther.
The company, now a third-generation family-owned company, can trace its roots to World War II-era Italy, where Croatian refugee Stefano Dukcevich, along with his wife Carolina, began making and selling sausages. The pair grew their little business, eventually opening several sausage-making factories and training their son, Vlado, in the business.
In the mid-1970s, Vlado came to the U.S. to introduce real prosciutto to the American consumer. Though prosciutto had long existed in the U.S., the taste was inauthentic — it “tastes like a baked ham,” according to Michael DeCesare, Daniele Foods’ Food Safety Director. Vlado aimed to change all that.
And Vlado’s gamble paid off. While at the helm of Daniele, Inc., he successfully grew the business and eventually opened a second processing facility to keep up with growing demand for his authentic sausage products.
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