Macelleria Tony: Three Generations of Passion and Quality Since 1947
The story of Macelleria Tony begins in 1947, when grandfather Ciro De Muro opened his first shop, driven by a great passion: to carefully select the animals to be slaughtered to offer customers the highest quality meat.
That same passion has been passed down from father to son. After Ciro, it was Lucio, his son, who carried on the business with dedication and a love for the craft. Today, the tradition continues with Tony, who has successfully revitalized the butcher shop while remaining true to his family roots.
Tradition and Artisanal Processing
At Macelleria Tony, the process remains artisanal: each product is meticulously crafted down to the smallest detail, from the famous sausages to the soppressata, to the capocollo and other traditional cured meats. Each preparation is the result of experience, patience, and knowledge of the raw materials.
Aging: The Secret to Flavor
What truly sets Macelleria Tony apart is its meat aging process. This process requires skill and attention, yet it enhances the flavor and ensures tender, juicy, and unforgettable steaks. Over twenty types of meat are treated with this technique, a true highlight of the shop.
A New Experience: The Grill
Tony didn't stop at tradition. He decided to enrich the customer experience by setting up a grill in the butcher shop, where the meat can be cooked and enjoyed right there. This idea transforms the shop into a place for meeting and conviviality, where quality is immediately savored in its full splendor.
A World of Traditions and Flavors
Macelleria Tony is more than just a shop: it is the testimony of a family history rooted in passion and sacrifice. It's a world of traditions, aromas, and authentic flavors to be discovered and rediscovered every day.
From 1947 to today, the De Muro family continues to offer not just meat, but a true journey of flavor.
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