The Virginia-based Olli Salumeria is building a new production facility in San Diego. Jennifer Johnson, their Director of Marketing, told Eater that the 80,000-square-foot plant in Oceanside should be up and running by Spring 2014 and will have the capacity to produce 100,000 lbs. of salumi and whole cured meats per week. Olli Salumeria plans to use this local hub to expand their distribution on the West Coast; the products are currently available at Whole Foods Markets and through Williams-Sonoma. [RichmondBizSense, EaterWire]
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