J. DeFranco & Daughters Catering

09/28/2026

To Our Valued Customers Updated Store Hours
Kitchen Closes 30minutes before Store closes
Please be aware Store hours may change without notice .

Monday 09/29 7 t0 7

Tuesday 09/30 7 to 7

Wednesday 10/01 7 to 7

Thursday 10/02 7 to 7

Friday 10/03 7 to 6

Saturday 10/04 7 to 6

Sunday 10/05 8 to3

Always best to call 610-588-6991
Call Ahead to Place an order because our hours may change with last minute catering and other factors

Thank you, Joe & Joelene

09/28/2026

Butcher Shop: Nape / Coppa

Ciao Amici,
One of the many dried cured meats Grandpop and Grandmom sold at their butcher shop was capicola. They would hang the capicola in the attic to dry. A customer walked into the shop one day asking for ham capicola and my Grandparents looked at each other and said, “ It can’t be.” Some confusion arises when you see Ham Capicola which is an oxymoron or a phrase in which two words contradict each other e.g. jumbo shrimp or California Silican olives.
Capoicollo, capicolla or coppa is a traditional Italian cold cut made from the pork shoulder or neck, then dry cured. The name coppa is Italian for nape, while capocollo comes from capo –head and collo-neck of a pig. It is similar to the more widely known cured ham, Prosciutto. They are both made from pork and are aged in a similar manner. However, the technical definition of ham is thigh and buttocks of the pig [or boar] where as capocolla is solely meat from the shoulder or neck. It is also available in a cooked version called coppa cotto or cooked capicola [still shoulder] but less costly because it does not need to age as long as the dry one.
The capocollo is first lightly seasoned, often with red w**e or white w**e, garlic and a variety of herbs and spices depending on region. It is salted and then stuffed in a natural casing which is hung to dry for 6 months. In Italy, as through out the world, the further south you go, the hotter or spicier the seasoning is. The coppa from Calabria has red pepper and the coppa from Tuscany has fennel.
The best way to enjoy coppa is the simplest, slice it thin for use in the antipasto or in a sangwitch. In the United States, outside of heavily populated Italian American communities, little was known about this delicious Italian delight. Its’ popularity has grown due to the many television series and movies where it has been pronounced from the Neapolitan dialect; “gabagool”

Buone cose vengono a quelli che aspetta.
Good things come to those who wait.

Con Cordiali Saluti,
Joe

J. DeFranco and Daughters Catering & Deli
To receive menu specials and our newsletter
Join our mailing list at our WEB PAGE Click on Mailing List and enter your e-mail. Send us your Roseto stories, recipes and comments to e-mail: [email protected] or call us 610-588-6991 Store Hours: Vary with Catering any time

09/28/2026

~ WEEKLY SPECIALS ~
09 -28 to 10 -05
“SOUPS” 😊
Qt. $9.45 / Pt. $5.65 + Tax
*Chicken Tortellini or Minestrone
“SANGWITCHES” 😊
Large $16.04 / Small $10.37 + Tax
“Chicken Cutlet ,Onions ,Potatoes Cheddar
Chipa Steak
Chicken or Beef Cheese Steak, Mixed in Sauce
With peppers & onions
“Eggplant Margarita”
Eggplant Cutlet , Fresh Mozzartella, Tomatoes Pesto
“ DINNER SPECIALS” 😊 This Week 23.60 + Tax`
*Monday Pollo Diavolo with Carrots
* Tuesday – Beef Spiedini with vegetable orzo
*Wednesday Tuscan Pork Loin Roast with Fig sauce& Potatoes
*Thursday - Veal with tomato sauce /cavatappi pasta Growing up in the

09/20/2026

To Our Valued Customers Updated Store Hours
Kitchen Closes 30minutes before Store closes
Please be aware Store hours may change without notice .

Monday 09/21 7t0 7

Tuesday 09/22 7 to 7

Wednesday 09/23 7 to 7

Thursday 09/24 7 to 7

Friday 09/25 7 to 6

Saturday 09/26 7 to 6

Sunday 09/27 8 to3

Always best to call 610-588-6991
Call Ahead to Place an order because our hours may change with last minute catering and other factors

Thank you, Joe & Joelene

09/20/2026

Growing Up in the Butcher Shop: When we made the w**e
Quando abbiamo fatto il vino
Ciao Amici,

I must continue with the harvest and preserving theme. Grapes were and still are an important part of our Italian Heritage. In the days gone by my grandmother would tell me tales of the past when Grand pop made four barrels of red w**e and one barrel of white w**e. The red was made with the Allicante grape, and the white with Muscato grape. My grandmother said a Jewish man would come to Roseto in late September and deliver the grapes on a horse drawn carriage. Grandmother said he would make the rounds and when delivering to the butcher shop, he also brought extra to sell. Grandmom remembers the one year the grapes were so large and sweet that they produced a beautiful golden w**e that they enjoyed as an after dinner drink.
When I was a little older I helped Grandpop make the w**e in the cellar of the barn.
We crushed the grapes and put them in open barrels. Everyday we’d weigh down the grapes until they stopped “working”. Then we would get the w**e press and squeeze the grapes and put the juice in barrels. Water and sugar or apple c***r was added. This would start the grape “must” to work again and with this they made the liquid “Liquido “or second pressing. This would not take as long to age and you were able to enjoy it sooner; sort of a Rosetan Beaujolais. Grandfather told me that the must was then given to the bootlegger who would make it into Grappa. They then made all the liqueurs using grappa as the base. Back when the barrel was in the basement of the butcher shop my dad said when he was a kid they would send him down to fill the gallon but would tell him to fischi (whistle), this way they knew my dad wasn’t tasting the w**e. There are only a few people in town that still make it. They are truly proud of there heritage and on occasion they will bring me some to try. My grandmother would say if the w**e was good they would give you a bottle and when it wasn’t they would give you two bottles. We always had good homemade red w**e vinegar that they made from some of the bad w**e that was given to them.
As my friends and I got older we would sit at the dinner table and my grandmother would ask my friends if they want w**e with dinner and some of my friends would say no I will have water. Grandmom would smile at them and say, “Water? Water is for frogs, w**e is for humans; a la Salute to you health.”

What w**e and macaroni will not cure...there is no cure for.
Quello che vino e maccherone non guarirà…è nessuna cura per.

Best Regards / Con cordiali saluti
Joe

J. DeFranco and Daughters Catering & Deli
E-mail: [email protected]

09/20/2026

~ WEEKLY SPECIALS ~
09 -21 to 09 -27
“SOUPS” 😊
Qt. $9.45 / Pt. $5.65 + Tax
*Spezzada
*Broccoli Cheddar or Strawberry
“SANGWITCHES” 😊
Large $16.04 / Small $10.37 + Tax
“Chicken Cutlet Nunzio
Chicken Cutlet/ Garlicy Kale /Aged Provolone
“ Peppe Cheese Steak
Chicken or Beef Cheese Steak, Pepperoni Sauce & Mozz.
“ Arty Eggplant ”
Eggplant Cutlet , Artichokes Roast Pep Provolone
“ DINNER SPECIALS” 😊 This Week 23.60 + Tax`
*Monday Macaroni with sausage peas & mushrooms
* Tuesday – Sicilian Hot Antipasto dinner Stuffed peppers /mushrooms & eggplant
*Wednesday Pork chops Italian style ( Potatoes & peppers)
*Thursday - Italian Beef Stew

09/13/2026

Our Store Hours
Monday – Thursday 7:00am – 7:00pm
Friday & Saturday - 7:00am –6:00pm
Sunday –8:00pm – 3:00pm
• Pending Catering Events, we may be closed.

09/13/2026

09/13/2026

Growing Up in the Butcher: I Remember When…. / Mi ricordo quando...
Living in Roseto…back when it was safe, exciting and the best place to live….
No one had a key, our doors were never locked.
Day and night Garibaldi Avenue was filled with people all year long.
Butcher shops, tailor shops, barber shops, stores, restaurants, bar rooms, bakeries, shoemakers, luncheonettes, clubs, mills, factories, hotels, gas stations, schools, Post Office, pharmacy, grocery stores, beauty salons, dress shops, Hardware stores candy kitchens and more. Besides Aunts and Uncles we had Great Aunts and Great Uncles living in our town. It was comforting knowing people on every block. The guys hanging out playing wiffle ball, kickball and Tag. Girls playing jump rope, hide and seek, Red light Green Light and Hop Scotch. The site of clothes hanging on clothes lines, with people sitting on their stoops, or porches while on their rocking chairs. We cooled off in the summer with the hose in the backyard. No one ever moved away- why move from Heaven?
We were all together, safe and happy every day. Even though days and nights have found the towns businesses closing and the townspeople going separate ways, we will always have those precious memories of a time we shared and hold close to our heart; we remember, Roseto.

A ogni uc***lo il suo nido è bello.
There is no place like home.
(Literally, to every bird, its own nest is beautiful).

Con cordiali saluti,
Joe

To receive menu specials and our newsletter, Join our mailing list at our WEB PAGE: www.JDeFrancoandDaughters.comClick on Mailing List and enter your e-mail Send us your Roseto stories, recipes and comments to:
E-mail: [email protected] or call us 610-588-6991 Store Hours:
Vary with Catering Anytime or by Appointment

09/13/2026

Weekly Specials 09-14 to 09-20
“Soups of the Week” $9.45 qt or $ 5.65 pt
Italian Penicillin
Or
Minestrone
“Sangwiches of the Week” $16.04 lg/ 10.37 small

Chicken Cutlet Bacon Ranch Yellow American
Or
Chicken or Beef Rueben Cheese Steak
Pastrami Swiss with or with out sauerkraut
Or
Sicilian Eggplant
Cutlet with anchovies ,olives &
Sundried peppers aged provolone

Weekly Specials 23.60 +Tax
Monday *Chicken Milanese/potato gnocchi with cheese
Tuesday *BUTTERNUT SQAUSH RAVIOLI SAGE BUTTER PARM
Wednesday *VERZADA ( Cabbage & Pork Sausage)
Thursday *Veal involtini over vegetable rice


610-588-6991 Email [email protected]
Webpage www.JDeFrancoanddaughters.com