Salami startup links itself to the West Coast

Olli Colmignoli

Olli Colmignoli co-founded Olli Salumeria.

It’ll be the house that salami built.

After three years in business, a Mechanicsville meat maker is expanding with a West Coast distribution and production center in San Diego.

Olli Salumeria, which ships cured meats across the country, has a 60,000-square-foot, built-from-scratch plant in the works. It should be running by early 2014, said marketing director Jennifer Johnson.

“Richmond is still going to be our home base,” Johnson said. “But we wanted to increase our presence on the West Coast.”

Johnson would not comment on how much the build-out could cost or how the company would finance the operation.

Chip Vosmik and Olli Colmignoli launched the company in 2010 with about five employees. Now they’re up to 25, Johnson said.

“The company’s grown quickly, but we’ve been able to do that without sacrificing on quality,” Johnson said.

The company also reached its goal of getting on the shelves of big retailers.

Olli Salumeria salami, prosciutto and pancetta from are available through Whole Foods Market, Wegmans and Williams-Sonoma. Its products are also in several local shops, including Libbie Market and Nadolski’s Butcher Shop.

The company sources free-range pigs from farmers in Iowa and New Jersey and cures the meat in house.

Vosmik has stepped back from the day-to-day of the business but still serves on the board.

Colmignoli, a fourth-generation salumiere who previously worked for Fiorucci Foods in Colonial Heights, is now president and oversees the company’s operations.

Olli Colmignoli

Olli Colmignoli co-founded Olli Salumeria.

It’ll be the house that salami built.

After three years in business, a Mechanicsville meat maker is expanding with a West Coast distribution and production center in San Diego.

Olli Salumeria, which ships cured meats across the country, has a 60,000-square-foot, built-from-scratch plant in the works. It should be running by early 2014, said marketing director Jennifer Johnson.

“Richmond is still going to be our home base,” Johnson said. “But we wanted to increase our presence on the West Coast.”

Johnson would not comment on how much the build-out could cost or how the company would finance the operation.

Chip Vosmik and Olli Colmignoli launched the company in 2010 with about five employees. Now they’re up to 25, Johnson said.

“The company’s grown quickly, but we’ve been able to do that without sacrificing on quality,” Johnson said.

The company also reached its goal of getting on the shelves of big retailers.

Olli Salumeria salami, prosciutto and pancetta from are available through Whole Foods Market, Wegmans and Williams-Sonoma. Its products are also in several local shops, including Libbie Market and Nadolski’s Butcher Shop.

The company sources free-range pigs from farmers in Iowa and New Jersey and cures the meat in house.

Vosmik has stepped back from the day-to-day of the business but still serves on the board.

Colmignoli, a fourth-generation salumiere who previously worked for Fiorucci Foods in Colonial Heights, is now president and oversees the company’s operations.

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Steve Brown
Steve Brown
9 years ago

Congratulations Chip. You can even turn salami to gold.