Food, Family & Passion

Daniele, Inc. has a long history of gourmet food that started over 60 years ago.

From our famous Del Duca® Prosciutto to our other charcuterie, you can rest assured that every product is autentico, made in the USA according to time-honored Italian traditions.

You can taste the Daniele, Inc. tradition in every bite!

Stefano Dukcevich started making dry-cured meats in 1945


Croatian refugees, Stefano Dukcevich and his wife, Carolina, begin making dry-cured delicacies. They are among the first to build a dry-curing plant in the northeastern Italy region of Trieste.

Vlado Dukcevich started Daniele, Inc. prosciutto plant in 1976


Second generation, Vlado Dukcevich came to America and built the first Daniele, Inc. prosciutto plant in Rhode Island. After much success, he later built a second plant.

Davide and Stefano Dukcevich are the third generation of Daniele, Inc.


Third generation, Davide and Stefano Dukcevich, built a new state-of-the-art plant, Daniele, Inc.'s third, and continue to make gourmet Italian products using the ancient European tradition of dry-curing.

Carolina Dukcevich, company cofounder of Daniele, Inc.

Carolina Dukcevich

The Daniele, Inc. family is saddened by the passing of company cofounder Carolina Dukcevich. Born in Croatia 95 years ago, Carolina fled to Trieste, Italy, in 1945 with her husband Stefano and their two sons, Mario and Vlado. There, she began making sausages in her kitchen, which Stefano would then pack on his bike and sell to local restaurants.

That template would continue for decades, with Carolina leading production and Stefano in sales, until they built one of the most successful food businesses in the region. Carolina walked the factory floors until her 90s, when osteoporosis limited her mobility.

We remember Carolina's faith, dedication, and, most of all, her love.

Humble Beginnings

The Daniele, Inc. story begins with two Croatian refugees, Stefano Dukcevich and his wife, Carolina. After being dispossessed of everything they owned by Yugoslavia's communist party at the end of World War II, Stefano and Carolina fled to Trieste, Italy, the closest "free" town they could reach.

Carolina, who had witnessed the atrocities of the war, says she knew she had reached a safe harbor when she saw American troops in Trieste's train station. "They had American flags on their uniforms," says Carolina, still warmed by the memory, "that's when I knew that we could stop running."

From that moment, their new life began. That meant finding shelter, learning a foreign language, finding a school for their two small children, and finding a craft. Through a fellow refugee from Croatia, Stefano and Carolina got into the meat business. Carolina would spend her days making pork sausages in a small work space, and Stefano would pack them on his bicycle and sell them to local restaurants.

Thanks to the economic miracle that was lifting all of Western Europe in the 1940s and 1950s - and thanks to Carolina's tireless work and Stefano's creativity - the business grew. Stefano was able to afford a truck for his deliveries, Carolina soon had help making her delicious sausages, and the operation migrated to a larger factory. Shorty after, Stefano and Carolina had built one of the most successful food businesses in the region, adding products such as cooked hams and prosciutto.

A New Challenge in the United States

Inheriting his parents' enterprising spirit and work ethic, Vlado Dukcevich, Stefano and Carolina's youngest son, joined the company. After years of studying the craft in Germany and Parma, Vlado was destined for great things in the family firm. Except for one problem, he was restless. Vlado wanted bigger challenges, and set his sights on new horizons. So in 1977 he moved his family to Pascoag, Rhode Island, to open an Italian specialty meats business in the United States.

The early going was tough. Most Americans had never heard of the products Vlado was making. Some even thought prosciutto was pronounced "pros-ki-utto." Selling "pro-shoot-o" in America was harder than Vlado had ever thought. But he stuck to it. And thanks to his hard work, Americans were treated to something they never tasted before, delicate, sumptuous prosciutto. Not to mention the mortadella, salame, sopressata, pancetta and all the rest of the items Daniele, Inc. made!

Daniele, Inc. now sells to some of the finest delis and supermarkets throughout the country, and even exports to Latin America and several countries in Asia. Vlado's two sons, Stefano and Davide, joined the company in recent years, ensuring that future generations will be treated to the family's delicious products.

Daniele prosciutto and charcuterie are proudly made in the USA

Proudly made in the USA

We've thankful for the brave men and women who have defended our country and are proud supporters of the Wounded Warrior Project.

Safe Quality Foods (SQF) Certified

Daniele Foods have passed rigorous international standards for food safety and quality. Learn more about the SQF Code Edition 7.2.