Over 70 years ago in a small town in upstate New York, Greg Taverrite’s grandfather, Dominic, and his two brothers, Tony and Joe, opened a small butcher shop and grocery. Everyone in the area knew the Brighton Food Market. The friendly brothers were known for their banter, their sincerity, and the pride they took in their work. An old world style of doing business.
It was their Calabrese-style Italian sausages that were legendary and known for being the best in town. So much so, that even the Italian families with their own secret sausage recipes came in to buy Taverrite's.
The formula was simple: quality ingredients, lean cuts of pork and fresh spices. And don't change it. Customers counted on it to be the same every time, and it was. And is.
Skip ahead a few decades and the Taverrite tradition of sausage making continues seamlessly. A master ratio of spices and lean ground pork shoulder (and pork shoulder only) has remained the same for generations. Clean, authentic, and traditional. The brothers' motto continues to be central to the Taverrite's brand, too: do what you know, make what you love.