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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!

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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

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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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