Charlito’s Cocina, a producer of handcrafted salamis based in Queens, N.Y., is dropping its Midwest co-packer and opening a production facility in northern New Jersey.
Setting out on the next phase of the business, founder Charles Wekselbaum says he wanted to have full control of the production process to extend the product line, and made the move to bring the work in-house and closer to home.
Having the new facility much nearer to the greater New York City area, one of Charlito’s Cocina’s largest markets, is helpful, he says. “It means that hopefully our products will be more readily available, more consistent, and more diverse,” Wekselbaum says.
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