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Welcome

Ferrucci's Old Tyme Italian Market is an old-fashioned grocer reminiscent of a by-gone era where service and quality matter!

Get In Touch

Shops on the Green
20910 Torrence Chapel Road
Cornelius, NC 28031

Hours

Tues - Fri: 10:00AM - 6:00PM
Sat: 10:00AM - 4:00PM
Sun - Mon: Closed

Our Location

An authentic Butcher shop with over 40 years experience, we make our own Italian sausages daily, which include Hot, Sweet, Pepper & Onion, Cheese & Parsley (Cervalat), Chicken, Bratwurst, Breakfast and everyone’s new favorite Broccoli Rabe, perfect for the backyard grill and tailgate parties. Not to be overlooked are the mouth-watering meats displayed in the butcher case.

All of our meats are carefully selected for the highest quality, then aged and cut to order. Our ground meats and steak burgers are prepared in house daily.

Fresh Meats

**All other cuts and meats are available upon request**

Beef

Short Ribs

A cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. These short ribs can be braised slowly with veggies and potatoes just like stew, and the bone intensifies the flavor of the beef.

Meatball Mix

A mixture of ground beef, pork and veal which makes softer tasty meatballs or a really good meatloaf.

Flank Steak

A relatively long and flat cut of beef, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried or broiled for increased tenderness. It is best cooked rare to medium rare. Overcooking this meat will make it dry.

Tri-Tip

Tri-Tip is a cut of beef from the bottom sirloin, it is best grilled whole like a London broil. This meat is heavily marbled throughout which makes it flavorful and tender.

Skirt Steak

A cut of beef steak from the rib cage, it is long, flat and prized for its flavor. It is often confused with flank steak, a similar cut of beef but very different in texture and flavor. It is best marinated and grilled for an intense beef taste.

Filet Mignon

Filet mignon comes from the small end of the tenderloin which is found on the back rib cage. It is considered the "King of Steaks" because of its melt-in-your-mouth texture.

Beef or Pork Braciole

What are known as braciole in the United States are called involtin " little bundles" in Italy. Braciole can be thin slices of beef, pork or chicken rolled with a filling of grated cheese (most often Parmesan and Romano), sometimes egg to give consistency and some combination of additional ingredients such as bread crumbs, cheese, minced prosciutto, ham or Italian sausage, mushrooms, onions, garlic, spinach and pine nuts. Each involtini is held together by a wooden toothpick or tied with string and the dish is usually served (in a various sauces: red, white, etc.) as a second course (secondo). When cooked in tomato sauce, the sauce itself is used to toss the pasta for the first course (primo), giving a consistent taste to the whole meal.

Chicken

Chicken Breast

North Carolina raised chicken.

Chicken Cutlets

Thin sliced boneless chicken breast that cooks quickly and can be seasoned with just about anything you like. Most commonly breaded and fried, used for Chicken Parmesan.

Lamb

Loin Lamb Chops

They are bigger than rib chops, and the biggest lamb chop that does not have bands of connective tissue separating the meat, making them very tender. They do very well with hot, fast, dry methods of cooking, such as grilling or broiling.

Rack of Lamb

This type of lamb is usually roasted, sometimes first combined with an herbed breadcrumb coating. The tips of the bones are decorated with paper frills, and can be tied together to make a "Crown Roast" of lamb. They can also be cut into single or double bone chops which grill or pan fry very well.

Lamb Shank

Lamb shanks are cut from the arm of shoulder. They are best braised whole to make the meat fork tender and a rich flavorful gravy.

Pork

Meatball Mix

A mixture of ground beef, pork and veal which makes softer tasty meatballs or a really good meatloaf.

Pork Shank

A pork shank is a cut of meat from the lower leg of a pig. Typically the meat is prepared by marinating it in herbs and roasting it or cook pork shank by braising it in wine, herbs, beef, pork or chicken broth, vegetables and salt and pepper to taste.

Crown Roast of Pork

A pork loin crown roast is arranged into a circle with the rib bones protruding upward as points in a crown. It is usually stuffed with a bread stuffing in the center and roasted.

Baby Back Ribs

Cut from the top of the rib cage between the spine and the spare ribs from the loin, they have meat between the bones and on top of the bones, and are shorter, curved and meatier than conventional pork spare ribs.

Beef or Pork Braciole

What are known as braciole in the United States are called involtin " little bundles" in Italy. Braciole can be thin slices of beef, pork or chicken rolled with a filling of grated cheese (most often Parmesan and Romano), sometimes egg to give consistency and some combination of additional ingredients such as bread crumbs, cheese, minced prosciutto, ham or Italian sausage, mushrooms, onions, garlic, spinach and pine nuts. Each involtini is held together by a wooden toothpick or tied with string and the dish is usually served (in a various sauces: red, white, etc.) as a second course (secondo). When cooked in tomato sauce, the sauce itself is used to toss the pasta for the first course (primo), giving a consistent taste to the whole meal.

Veal

Meatball Mix

A mixture of ground beef, pork and veal which makes softer tasty meatballs or a really good meatloaf.

Milk Fed Veal Cutlets

These Calves are raised on a milk formula supplement. The meat color is ivory or creamy pink, with a firm, fine and velvety appearance. Very tender because of the age of the calf. They cook quickly and easily with a wide range of sauces, or simply breaded and fried.

Veal Shank (Osso Buco)

Lamb shanks are often braised whole with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto. Osso Buco alla milanese, an Italian veal shank dish.
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