Meat Outlook for 2022 by Daniel Rosacci, CEO / President, Tony’s Meats & Market 05/22/2020 If you look around your local grocery store, you may see empty meat cases, limits on meat purchases, high prices continuing to rise, and the news stories are all over the board (many of which are inaccurate, as I see…
Delicious Duroc Pork 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. Chefs and consumers seeking out specialty breeds for their fattier, juicier, and more flavorful properties. One of the most sought after pork breeds is…
Artisan Bread at Tony’s Artisan bread emerges as a breath of fresh air in a world dominated by mass-produced food items. These breads are crafted in small batches that embody the essence of tradition and quality. Artisan breads have become a favorite among food enthusiasts with their rustic appearance, textures, and flavors. Let’s do a…
Constant improvement is one of Tony Rosacci’s founding principles. After we reviewed our sausage recipes, we 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…
Discover Sustainable Seafood at Tony’s Market This February Here at Tony’s Market, February is all about seafood. We’re celebrating our annual event, Shell of a Deal, by offering deep discounts on shellfish and seafood favorites—everything from Alaskan King Crab Legs to freshly shucked oysters. To sweeten the deal, we’re also featuring a rotating menu of…
