Charcuterie Artisans recently opened an Innovation Center on its Rhode Island campus. The Innovation Center will serve as a collaborative hub for customers and vendors to develop products, pioneer manufacturing innovation and forge strategic partnerships. 

An investment of over $12 million in 2026 will enhance production capabilities and output efficiencies. The company’s 660,000+ square feet of manufacturing space will be capable of 54 million pounds of production by the end of 2026 with branded and private-label solutions for all classes of trade including:

- Regional and national grocery and club retail chains looking to expand their charcuterie offerings
- Premium independent retailers and boutique grocers seeking high-quality American-made products
- Progressive food service operators looking to share the stories behind the food on their menus
- Convenience stores, liquor stores, and travel retail tapping into portable, on-the-go demand
- Brands needing contract manufacturing expertise with proven recipes and modern food safety standards

Each Charcuterie Artisans facility offers a unique specialty, ranging from handcrafted production to higher-volume operations producing everything from prosciutto, salami, whole-muscle products, and cooked products (mortadella, pepperoni, coppa) in sliced and bulk formats, plus chubs, entertaining trays and snack packs.

Charcuterie is experiencing unprecedented growth in the US, driven by multiple converging trends: younger consumers seeking affordable, high-quality luxury in their everyday diet and increasing demand for globally inspired flavors with authentic stories behind them.

With capacity available across manufacturing locations in Rhode Island, Iowa, and Utah and the Innovation Center open, Charcuterie Artisans is actively seeking partners ready to capitalize on this category’s momentum.