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.
Krystal Gabert, Editor
Perhaps an unlikely find in quiet, small-town Rhode Island, Daniele, Inc. has been mak- ing sausages in the region for nearly 40
years. But its roots stretch much farther.
The company, now a third-generation fam-ily-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 con-
sumer. 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.
Growth and expansion
Vlado eventually passed along operation of
the company to his sons, Stefano and Davide
Dukcevich. The brothers have continued the
business’ upward trajectory, opening a third processing facility in 2004. That facility is now operating at capacity, and the company is building an
expansion, expected to be completed next year.
Operating three facilities means keeping an
eye on logistics. Each of the company’s facilities
has a focused area of products it manufactures.
The oldest facility cures and packages traditional
cured meats like prosciutto, American-style
prosciutto (for consumers looking for a less traditional flavor), mortadella, dry-cured capocollo,
pancetta and bresaola.
The smallest facility, the expansion built by
Vlado, is located directly across the street and
handles the company’s specialty items like moz-zarella-wrapped prosciutto and salami, and provo-lone- and prosciutto-stuffed cherry peppers.
And the company’s newest facility, located
just down the road from the two existing buildings, traffics almost exclusively in salami, the
company’s largest and fastest growing market.