Joshua Smith (Moody's Deli, Backroom, New England Charcuterie) Opening Meat-Processing Plant and Tasting Room in Waltham

A couple of years ago, we reported that the person behind an award-winning deli and specialty food shop was opening a restaurant (now open) within the space, along with a meat-processing plant nearby. Now we have learned a bit more about the latter.

According to an article in The Boston Globe, Joshua Smith of Moody's Delicatessen and Provisions and the Backroom on Moody Street in Waltham is beginning to build a facility within a commercial park in the city that will have 10,000 square feet of space and a capacity of producing more than 55,000 pounds of meat at a time under the brand New England Charcuterie (the current production space at Moody's is only 700 square feet with a capacity of 1,400 pounds at a time). The post mentions that in addition to processing meat, the plant will also have a tasting room where people can try some of the products. If all goes as planned, the new facility could be up and running sometime in 2017.

The Globe article also hints at things that could be coming down the road, with Smith saying that he can eventually picture a "string" of Moody's Delis across New England. (Smith currently has a mini-version of the deli within a new location of Gordon's Fine Wines and Liquors in Boston's Downtown Crossing.)

Dan McCarthy, who wrote the Globe article, tells us that the processing plant will be located at 108 Clematis Avenue Unit D, which is off Beaver Street near where Waltham meets both Belmont and Watertown.

The website for New England Charcuterie can be found at http://ift.tt/1P3sL9n

[Earlier Articles]
Moody's Delicatessen and Provisions Is Opening The Backroom in Former Wings Express Space
Gordon's Fine Wines and Liquors Is Taking Over the Wine Cellar Space in Boston's Downtown Crossing

Posted in: Dining Spots