nation with the salt and active cultures — help
create a very safe product.
Dry-curing requires a fluctuation between
warm airflow and a relaxation stage. The
former helps dry the product, while the latter
allows water to come to the surface. As these
stages are repeated — draw out moisture,
dry it out, draw out moisture, dry it out — the
inside of the product gets drier over time.
DeCesare says the process must be grad-
ual. “You can’t dry it out too quickly or you
form a crust, and then the water can’t get out.
It has to happen slowly. It’s a delicate balance
of airflow and balance.”
Toward the end of the curing process —
about three weeks — the salami should be
covered in a layer of mold. The mold will help
raise the pH of the product and counteract the
bitterness that will develop during fermenta-
tion. It also aids in the drying process.
After the curing process is complete, the
mold is cleansed from the sausage, and the
product is ready to be sliced and packaged.
Daniele produces sausage in partial-logs, full
logs and sliced packages. “The sliced market
has grown exponentially,” says DeCesare,
“because people like the convenience of hav-
ing something ready to go.”
All products are vacuum packed before
being run through a metal detector and boxed.
total output, these products take “buy local”
to a new level. Daniele, of course a Rhode
Island business itself, worked with a local
slaughterhouse to source livestock from
Rhode Island and throughout New England
for the line. Daniele also reached out to the
Rhode Island design community, working with
Rhode Island School of Design on the products’ packaging design. Johnson & Wales, a
Rhode Island culinary school, helped design
Daniele, located outside what is traditionally thought of as the food belt, sees the line
as a way to celebrate the rich food culture
in Rhode Island. “It’s important to support
local farmers,” says DeCesare. And through
this collaborative effort, Daniele is infusing all
aspects of the food production supply chain
with a “buy local” mentality.
Though Daniele’s footprint is large and
international, its roots are planted firmly in
Rhode Island. To celebrate its community, the
company recently launched a Rhode Island-centric line of cured meats.
Though a small portion of the company’s
Daniele, Inc. is prepared for continued
growth. The expansion project currently
underway will extend processing space to
make room for additional drying rooms and
packaging lines for the company’s salami
processing operations. But the parcel of land
on which the facility sits leaves room for even
With a modern, modular design, the new
addition will be constructed to make future
expansions seamless. With a company so
passionate about making good, traditional
product in a food safe environment, continued
growth seems inevitable. ◆