Italian deli meat importer Levoni America Corp. relocated to Hoboken from Brooklyn.
Levoni will now coordinate imports of fine cured meats, known as salumeri, from Mission 50’s state-of-the-art coworking space located at 50 Harrison St., according to a Sept. 14 announcement.
Levoni’s 300 types of salumeri are crafted from pork from select breeds born, bred and processed in Italy.
Lower prices brought them across the Hudson.
“We moved to a coworking space in Brooklyn in 2020 and quickly began to outgrow it,” said Alberto Morandi, general manager of Levoni America. “Prices in New York are prohibitive if you want to scale your company, so we made a decision to relocate to a more enterprise-friendly state.”
The move to New Jersey allows Levoni to save money on taxes, insurance and rent, Morandi said.
Prices in New York are prohibitive if you want to scale your company, so we made a decision to relocate to a more enterprise-friendly state.
– Alberto Morandi, general manager, Levoni America
Levoni opened its first subsidiary in North America in 2014 in Norwalk, Conn. After two and a half years, Morandi moved the company to Brooklyn, and a year later began checking out coworking spaces in New Jersey. Originally, according to an announcement, New Jersey provided slim pickings when it came to fulfilling the company’s must-have list: ample parking and easy access for team members bringing product from its Sayreville warehouse, affordability, and enough space for the Levoni team.
“Places like WeWork and Regus were tiny, with a chair and a desk and that’s it,” said Morandi. “But we’re not a tech company. We don’t just sit in front of a computer all day.”
Then he found Mission 50.
“Mission 50 is built for companies like Levoni – entrepreneurial in nature, seeking workspaces that accommodate growth and looking for a collaborative community-centric vibe,” said Greg Dell’Aquila, chief executive officer of JDA Group, Mission 50’s developer and owner/operator, in a prepared statement.
Levoni moved into a two-room private suite on Mission 50’s second floor this summer. One room serves as an office, and the other serves as a space for food prep and storage.
“Fewer customers are visiting in person since the pandemic,” Morandi said. “We needed extra space because we are sending more product for them to sample.”s