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Delicious Duroc Pork

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Posted on: June 29th, 2017

After years of advertising pork as “the other white meat,” pork producers have started to change their tune. Nowadays, fat, flavor, and deeper color are making a comeback, with chefs and consumers seeking out specialty breeds for their fattier, juicier, and more flavorful properties. One of the most sought after pork breeds is the Duroc…

Artisan Bread at Tony’s

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Posted on: April 28th, 2017

Crafted in small batches rather than mass manufactured, artisan breads have a charming rustic appearance with a texture and taste to match. Old World Artisan Breads also tend to include whole ingredients like roasted garlic cloves, sliced or whole olives, fresh grated cheese, rosemary, sun dried tomatoes, and more. Artisan Bread is usually made with…

OLD WORLD SAUSAGES

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Posted on: April 27th, 2017

Constant improvement is one of Tony Rosacci’s founding principles. We reviewed our sausage recipes and found our best improvement was a lesson from the past, in fact, hundreds of years in the past. Centuries ago, when refrigeration was non-existent, salting the meats was always the first step. Their necessity is our gift! Pre-salting the meat…

Sustainable Seafood and Shell of a Deal

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Posted on: February 16th, 2016

Here at Tony’s Market, February means seafood. We celebrate “Shell of a Deal” by offering our customers a variety deals on shellfish–we’ve got all the goodies, Alaskan King Crab Legs, Oysters, and more–as well as popular prepared items like our very own lobster mashed potatoes and shrimp jambalaya. On top of that, we’ve got a…