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Don’t ask how the sausage is made, the old saying goes, but at Tony’s Market in Roslindale, chances are you’ll like the answer.
Every Thursday, and sometimes Wednesday, owner Antonio DeBenedictis can be found at the back counter using a curved butcher knife to trim up to 300 pounds of pork butt. Dressed in a button-down shirt and sweater vest under a meat-smeared apron, his hair a shock of white above dark crescent-moon eyebrows, DeBenedictis places chunks of pork in a plastic tub, adds black pepper and salt, and feeds the meat into a grinder at the front of the store.
Tony’s Market just celebrated its 50th anniversary, 44 of them in Roslindale, one of the oldest businesses in the neighborhood.
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