Since the 1920s, the name Martin’s has meant meat in Philadelphia. Owner Martin Giunta is a third generation butcher, on both sides of his family! They got their start in South Philly in the Italian Market, but today, the refrigerated cases of their black, white, and red Reading Terminal shop are stocked to the brim with all types of meats: beef, veal, lamb, pork, goat, and even wild game (by special order). You’ll find whole hams, smoked meats, and hard-to-find cuts like pigs’ feet and calves’ liver.
More than anything else, though, Martin’s is best known for their fresh, all-natural, preservative-free sausages, all of which they produce themselves in Mickleton, New Jersey. Three generations in and they still use the same, original recipe for their Italian sausage, but they also make a dizzying array to accompany it. Turkey or pork breakfast sausage links fragrant with sage; hot, Italian-style chicken sausage; spiced lamb merguez sausage; beef sausage; and even smoked sausages like Portuguese linguica and German kielbasa. No matter what you’re cooking for dinner, Martin’s can help you with the meat.