, Salem, MA


February 20, 2013

A recipe for success

Despite recession, DiLuigi's business up 50 percent in 5 years


Since moving to Danvers, the company has been expanding.

In 2007, the Route 1 plant was expanded by 7,000 square feet to 40,000 square feet, Souza said. Later, the company acquired a former marine dealership next door. It consisted of two buildings, a front building and a back building, both of which were 5,000 square feet.

It’s the front building that DiLuigi Foods used as the former retail store and which it plans to demolish, to be replaced with a 7,000-square-foot building set in closer proximity to the main manufacturing plant, Souza said.

The company in recent years also purchased a mobile home park adjacent to its property and converted the land to employee parking.

Souza said the North Shore has been a good place to do business because of the quality of the workforce.

“There’s definitely a good labor pool up on the North Shore here,” Souza said.

The company draws its employees from the North Shore, management lives nearby and the location is a good one in which to do business without having to go into Boston, he said.

DiLuigi occupies a niche, Souza said. While it’s not a large meat processor, the giant companies do not like to offer a wide variety of flavor offerings, preferring to do a lot of one item.

Souza said DiLuigi can offer a broad assortment and is able to “do it in a big way.”

The company can do a lot of different items in small quantities, something supermarkets like. The idea is to “pull” a customer to a product because it is so good.

It’s also a company that has the ability to turn an order quickly and create meat products for various regions, like the South, where people eat more pork. It came up with combination pork and beef products for that market, Souza said. The company is constantly looking for new flavor trends, Souza said, and develops products on-site.

“We have something for everyone, if you will,” he said.

Staff writer Ethan Forman can be reached at 978-338-2673, by email at or on Twitter at @DanverSalemNews.

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