Charcuterie Maker Invests $4M in New Distribution Center

The new warehouse and distribution facility in Oxford, NC will support D’Artagnan’s expansion in the southeast US market.

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Representative imageImage courtesy of D'Artagnan

Specialty food distributor and charcuterie products manufacturer D’Artagnan Inc. is moving forward on plans to open a new $4 million warehouse and distribution facility in Oxford, NC to support its expansion into the Southeast market.  

Based in New Jersey, D’Artagnan’s business segments include food service, retail, and e-commerce. Its products are distributed across all 50 states. Once operational, the Oxford location will become the firm’s largest distribution site.

“Our whole team is excited about developing our sales in this beautiful region,” Ariane Daugin, chief executive officer of D’Artagnan, said in a release issued by North Carolina Gov. Roy Cooper’s office Wednesday. “We have closely followed the food scene in the Carolinas and are very happy to be able to contribute to it!”

23 new jobs will be created with the opening of the location with an average annual salary of $46,170. A performance-based grant of $500,000 from the One North Carolina Fund will be used to support the project. Companies must hit job creation and capital investment targets to receive the funds.

“North Carolina is within a day’s drive of more than 170 million customers in the United States,” said NC Commerce Sec. Machelle Baker Sanders in a statement. “When you combine our location with transportation infrastructure and a skilled pipeline of talent, distributors across all industries have the winning ingredients for success.”

D'Artagnan was acquired earlier this year by Fortune International LLC, a processor, importer, and distributor of seafood, meats, and gourmet products for undisclosed terms.

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Powder Bulk Solids Staff

Established in 1983, Powder & Bulk Solids (PBS) serves industries that process, handle, and package dry particulate matter, including the food, chemical, and pharmaceutical markets.

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