Recent Press

Pittsburgh Post-Gazette
How the sausage is made:
73 years of family tradition at Ricci’s

Pittsburgh Post-Gazette
Close family ties, and a secret recipe,
keep business going

Pittsburgh Post-Gazette
Around Town: This is one manner of
making sausage that's worth a look

La Famigilia Ricci

Ernest Ricci, Jr.
Generation II

Lillian Ricci
Generation II

Ernest B Ricci
Generation III

Sherry Ricci
Generation III

IT'S WHAT 
Pittsburgh EATS Since 1945
—

RICCI'S ITALIAN SAUSAGE was founded by Ernest and Stella Ricci in the basement of their McKees Rocks (Pittsburgh PA) home. In 1945, Ernest and Stella opened their Italian grocery store at 926 Island Avenue, McKees Rocks which featured many imported Italian groceries, specialty meats, and of course, their famous home-made Italian sausage. Ernest Ricci Sr. died in 1968, however, Stella Ricci remained active in the business until her death in 1994 at the age of 88. Stella was well-known by many local celebrities who visited our McKees Rocks store. 
 
Today, Ernest Ricci Jr., Master Sausage-Maker, Generation II, and Ernest B. Ricci, Master Sausage-Maker, Generation III, are on site daily to insure the integrity of the fresh Italian sausage products and still hand-mix all natural spices to preserve that old-world flavor brought over from Sulmona, Italy, by Ernest Ricci Sr.  As our business continues to grow, we now feature prepared foods under the watchful eye of Lillian Ricci.  Our customers can now purchase cooked sausage, meatballs, stuffed banana peppers, and Lil’s famous stuffed sausage rolls. Ricci's Italian Sausage was granted USDA federal inspection in 1973 and is recognized nationally by the USDA as an outstanding establishment in sanitation and product compliance.

We have built our unique business specializing in the production of fresh Italian sausage products with consistent quality - synonymous with the Ricci name! All sausage products are made fresh daily "In the Rocks!" Our fresh Italian sausage is made from 100% USDA inspected meats and imported spices.

Natural casings are used on all of our rope sausage products. Sausage must contain some fat to be moist and flavorful. Our sausage contains just the right amount of fat - it's not greasy and it's not dry.  To insure full and natural flavors, we never use cereal fillers, artificial or "designer" spices. Since we are from Abruzzo - our sweet Italian sausage has crushed black pepper, no fennel, and please, no garlic!  Our hot Italian sausage is Calabria style with paprika, red crushed pepper and fennel.  We make our sausage with just the right amount of fat - it's not greasy and it's not dry.  Sorry, we don't do special orders.
 
Once you try Ricci's Italian Sausage products, you are experiencing the ultimate taste from a dedicated family using only the finest ingredients, committed to preserve that true Old World flavor.
 
Ernest Ricci, Generation III, is the Vice-Chairman of the Allegheny County Health Department Food Advisory Board. 

Awards

Ernie Ricci, Emmy Award Winning
third generation master-sausage maker

• Vice-Chairman, Food Advisory Board, 
  Allegheny County Board of Health 

• Recipient, U.S. Small Business Administration 2010

  Western Pennsylvania Family Owned
  Business of the Year 

• National Italian Sports Hall of Fame, 2011

  Business Professional of the Year

• Featured co-host - Feast of the Seven Fish

  on KDKA Radio 1020 with Rob Pratte

• Featured chef on QED Cooks with Chris Fennimore

• B is for Brunch, Feast of the Seven Fish,
  Grandmother’s Wisdom, and What Pittsburgh Eats!

• Sponsor, KDKA Spaghetti Breakfast with John Cigna