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Bianco and Sons: Concessions maestri

If you have enjoyed the spicy goodness of a hot Italian sausage before a Red Sox game while strolling down Yawkey Way, you are a faithful Bianco and Sons customer.

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Opening the retail shop in 1960, Joseph Bianco Sr. started a family business that is now the backbone of New England’s concessions. Boasting the highest quality meats and spices, Bianco’s Italian sausage has stood the test of time. The recipe has not changed a lick in almost 55 years of production. Joseph Jr. would never share their secrets either: “No way, it’s a family recipe.”

iStock_000015687700XSmall-300x199The smell alone brings me back to running through Faneuil Hall during the summer or the Topsfield Fair on a field trip and waiting in line for a piping hot sausage smothered in peppers and onions on their perfect rolls.

After a number of successful years in their retail shop, Bianco and Sons moved to their present location in Revere to expand their business. Their space now includes both retail and wholesale operations with an exceptional selection of meats and an inventive variety of sausages. Even though I love traditional sweet and hot sausages, I cannot say no to grilled Chinese sausage that they, of course, make in house.

lsThe beauty of their Revere location is that it is a full-service butcher shop. Anything you need from steak to lamb or veal, they have and you can be certain it is fresh and delicious. They also are happy to track down special requests for any type or cut of meat.

Is there a better way to share a passion for food and family than to be the go-to concession at events like baseball games, fairs and outdoor markets? Joseph Jr. doesn’t think so. His dream is to have his children take over the business and keep it in the family, “I love it, I love working with my family.” All three of his kids, and most of their spouses, already work at the shop, showing that the third generation is just as strong and dedicated to the business as the first.

About Brittany McDonough

2 comments

  1. RICHARD J PETRILLO

    I love bianco sausages wether on the BQ or in my gravy some say sauce ,my kids love them my grand kids love them ,keep up the good work BIANCO’S , sometime’s I cut the casing open take the meat out and cook with broccoli rape garlic olive oil salt &pepper and crunchy bread MANGIA .

  2. I discovered Bianco sausages about five years ago and was hooked. I used to buy a very good sausage in a North End butcher shop; but I was surprised that Bianco one-upped them with delicious savory flavor and no grizzle. For a short time they were available at Shaw’s in East Boston; but sadly they are no longer there. And guess what, I don’t buy the other brands now that Bianco has spoiled me. While I am usually a traditionalist, I admit I do love Bianco’s Chinese sausage too. Who knew? Now that I know they are operating a butcher shop in their new location, I will have more reason to make the short journey up Rt. 1A from East Boston. La familia Bianco, bravi e complimenti!