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"There’s so much to love about porchetta – the layers of flavor and textures, from the crisp, golden skin to the herb-infused roasted middle. It’s a connection to Italian tradition, it’s good times with friends and family, it’s the simple joy of eating amazing food. You have to try it for yourself to fully understand."
- Daniel J. Rosacci, CEO of Tony's Market
Available at ALL MARKETS.
"Made in Quebec and shipped directly to Tony's. A few minutes in the oven produces the best bread I have ever eaten. I cannot say enough about this bread."
- Daniel J. Rosacci, CEO of Tony's Market
Available at ALL MARKETS.
Rosacci's Favorites!
“Tony Rosacci’s original recipe since the early 1970’s. Fresh ground pork shoulder, spices, and extra fennel mixed with fresh tomato juice. Stuffed ONLY in natural casings. I usually quick sauté on cast iron to brown the casings then throw into a preheated oven to finish (also great sautéed or grilled). I serve with everything – pasta, manicotti, sausage and peppers, eggs, and sandwiches! I also remove the casing and brown the meat for pizza topping, lasagna, zucchini boats, or about 1000 other things.
For an amazing quick meat sauce, sauté diced onions and garlic in a bit of Olive Oil then take two Italian Sausages (remove from casings) and ⅔ LB lean ground beef, brown it all together, drain liquid, pour one jar of Tony’s Marinara and serve over pasta…The BEST quick meat sauce in just a few minutes!”
- Daniel J. Rosacci, CEO of Tony's Market
Available at ALL MARKETS.
“A regular dish at my house. And better than your favorite sushi restaurant served at home in minutes. Just thaw, pat dry, dip in soy and black and white sesame seeds. Then sizzle on flattop just a minute or two per side. Slice and serve with rice, cucumbers, and wasabi. Also great over salad or just plain.
- Daniel J. Rosacci, CEO of Tony's Market
Available at ALL MARKETS.
“Our Pueblo farmers proudly tell those folks down in Hatch, NM ,“we grow the worlds best green chili in the US”, and we agree. Thick, meaty, flavorful chilies are grown in Pueblos hot sun, which produces the best chili flavor. Often times picked at 4am and delivered to us the same day packed in cloth bushel-bags. Our chili roasting parties have become an annual tradition every August. We intentionally roast a few hundred extra bushels, package, and freeze for year-round, fresh roasted flavorful chilies.”
- Daniel J. Rosacci, CEO of Tony's Market
Available at ALL MARKETS.
