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.