OUR MISSION

    It is with pride that we can say we have served and continue to serve the finest, freshest quaility of meats for over 40 years.

BACK THEN...

     In 1969, with a small work space and a big dream, Frank A. Picone started manufacturing homemade Italian sausage on Grace Church Street in Port Chester, New York. At this time, there were only 2 varieties of sausgae being produced; sweet and hot sausage.  

     With more varieties in the making, there was a need for more space.  In 1972, Frank moved the business back to his hometown of Mount Vernon, New York.  Here, he continued his business endeavors of not only making  the finest, freshest homemade Italian suasage, but manufacturing more than just 5 varieties of sausage. 

     With the need to expand once again, Frank again took his business on the road.  This time he relocated to the commerical section of Mamaroneck, New York.  In 1997, the new manufacturing plant opened!  Now, we are producing over 20 varieties of homemade Italian sausage made fresh daily.   

TODAY

  In keeping with family tradition, Frank son Anthony Picone has joined the corporation as the Vice President of the company.  

     Anthony Picone is not only the Vice President but the sole manufacturer of each sausage product.  With a degree in Food Science from Penn State University, Anthony is the food chemist that fabricates different ingredients to bring you the finest, freshest, most delicious sausage product around!