Salumi Readies Huge Expansion with Kent Production Space

New Salumi co-owners Martinique Grigg and Clara Veniard have identified a production facility in Kent, a move that will help advance their plans for nationwide sales and the possibility of adding new charcuterie flavors. Grigg says the build-out will take place over the next six to eight months.

Grigg and Veniard have been on the hunt for a new, larger production facility since they bought a majority stake in the business last October. Co-owner Gina Batali retains a minority stake.

The pair will move Salumi into a much larger space next month when they take over the former home of Rain Shadow Meats Squared. Finally, the company — and its legions of fans, who line up around the block for the company’s lunch-only service, mole salami, and sandwiches like porchetta or meatball — will have more breathing room and a host of other possibilities, from culinary education events and expanded hours to a private dining area. The new shop, at 404 Occidental Ave., will also have a communal table and a small retail shop for products from Salumi and other local producers.

• Salumi Is Building a Production Facility for National Distribution [ESEA]
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• Salumi [Official Site]