Following in the footsteps of his father, who opened his first meat market called The House of Costanza back in 1946, Tony Costanza showcases the family’s gift for processing encased meats. For Tony, what started as a modest hobby—hunting, and smoking venison sausage in his garage—quickly expanded and evolved into a business venture. Once his friends had sampled his sausages and word spread, he opened Costanza's Sausage, inventing new recipes and reviving old family ones, including the italian sausage that had made his father's shop such a success. Today, the selection has grown to include a huge amount of encased meats, from blueberry-maple breakfast sausage to the Inferno brat.