This story starts with our name. The Taverrite name is as unique as our sausage. Anyone with this surname is, most likely, related to us in some way. That's why it is the perfect brand name. Unique in name, unique in history and unique in flavor. We put our name on the package because we are committed and proud to offer the best products from our family to yours. Our products show the level of quality, commitment, authenticity and tradition we put in every bite of Taverrite’s branded foods.
The short story below is how we started the Taverrite's brand with a simple Calabrese-style Italian sausage recipe handed down from my grandfather. After the brand got started with sausage, it became clear that offering a full line of Italian products and meals, like the ones we grew up with, had to be our next step. As we expand and make our way into different retail outlets across the US, you'll begin to see more Taverrite's branded products. Be assured, they, too, will represent the high standards we require, while incorporating the tastes we find so delicious.
Over 70 years ago in a small town in upstate New York, my grandfather, Dominic, and his two brothers, Tony and Joe, opened a small butcher shop and grocery store. Everyone in the area knew of the Brighton Food Market and the Italian family that owned it. The fun they had when they worked together, the personal attention they gave their customers, and the pride they took in their work were all in the Old World style.
Their Calabrese style Italian sausage soon became known as the best around. Even other Italian families, who had their own “secret recipes,” came to the Brighton Food Market for the sausage! Taverrite’s sausage was simply the best!
They used quality ingredients, lean cuts of pork and fresh spices. Once the recipe was perfected to their high standards, they never changed it. Customers counted on it to be the same every time, and it was.
From my grandfather and great uncles, the secret family recipe and the traditions of making the sausage continued with my father. Mixing the fresh savory spices and grinding the pork the same way his father had, continued the tradition of quality and unique flavor explosion. When I showed interest in making the sausage with him, he shared the recipe and passed the legacy on to me.
After years of rave reviews from family and friends, it was time to take it to market and make it available to sausage lovers everywhere. I still make it the same way my grandfather did: using fresh quality spices and lean whole cuts of pork shoulder.