Waltham’s Joshua Smith is expanding his meat empire once again.

The Moody’s Delicatessen & Provisions chef and New England Charcuterie founder is planning to open a retail shop focusing on smoked meats and baked goods with a southern flare for his third Moody Street storefront, which is expected to open by March 2017.

The expansion comes after Smith announced earlier this year that he is building a 10,000-sqaure-foot facility, expected to open in 2017, that will be able produce more than 55,000 pounds of meat at a time for New England Charcuterie.

The currently unnamed store will be serving up smoked meats like racks of ribs and pulled pork, sausages, and cheeses (by Christopher Jackson, director of culinary operations), as well as baked goods, like biscuits, breads, and doughnuts created by head baker Luke Fetbroth. Jackson described the new space as “fast casual,” offering meat plates with cold vegetable sides or platters to go, in addition to the numerous baked goods.


“We can’t grow the deli any more in that space and we wanted to increase our retail with a southern focus,” Smith said. “I grew up in Charlotte, North Carolina, so smoking is something we’ve been doing for a long time and we thought, ‘Why not create a store where we do just this instead?'”

Here’s a sneak peak at six dishes and treats on the menu when the storefront opens its doors next year.

Pulled pork tacos with green chili sauce and pulled pork tacos with pico de gillo, cilantro, and fresh limes. —Meagan McGinnes / Boston.com

Slow cooked brisket with North Carolina style barbecue sauce, served with cold slaw. —Meagan McGinnes / Boston.com

Buttermilk jalapeno cheddar biscuit. —Meagan McGinnes / Boston.com

Southern wagyu beef ribs tossed in a Maria sauce, a spicy chili sauce, served with bread and butter pickles. —Meagan McGinnes / Boston.com

Taso ham and chive cornbread with honey butter. —Meagan McGinnes / Boston.com

Bratwurst and kraut with a variety of mustards. —Meagan McGinnes / Boston.com