Open Monday-Saturday 10am-7pm

 

EVENTS

See what is cooking at the Store.

 
 
 

Petty's Weekly Specials

Petty’s ad for MAY 19th thru MAY 25th

NATIONAL BBQ MONTH   ON SAT. WE WILL BE SAMPLING SEVERAL OF OUR WONDERFUL BBQ SAUCS AND MARINADES!!!!!

MUST TRY OUR NEW CAKES…BANANA, BANANA CHOCOLATE CHIP, BANANA NUT & BLUEBERRY….SOOOO GOOD!!!!! FLEW OUT OF HERE LAST WEEK…. ALL THIS YUMMINESS FOR 5.39 EACH OR 2 FOR $10.

ASSORTED  SHARWOODS SAUCES 20% OFF…FAST, EASY AND DELICIOUS  !!!

THIRSTY THURSDAY CONTINUES  FROM 4-7 COME JOIN US…. GREAT FOR BEGINNERS & PRO’S ALIKE!!!! GETTING BIGGER & BIGGER WITH SOME AMAZING WINES…YOU NEVER KNOW WHAT WINERY IS GOING TO STOP BY WITH SOME AMAZING  WINES TO TRY IN ADDITION TO OUR REGULAR TASTINGS.

SPECIALS FROM THE MEAT DEPARTMENT
PORK BELLY  3.99 LB.
LONDON BROIL  4.99 LB.
COUNTRY FRIED STEAK  4.59 LB.
HOMEMADE ASIAGO CHICKEN SAUSAGE  4.99 LB.
CHICKEN MIGNON  3.99 LB.

SPECIALS FROM THE DELI
OUR FAMOUS  HOMEMADE ROAST BEEF 9.99 LB.
BOAR’S HEAD SWEET SLICE HAM  6.79 LB.
ASIAGO ANGEL HAIR PASTA SALAD 6.79 LB.
GARLIC & ROSEMARY ROASTED TRI-COLORED POTATOES 5.79 LB.
COUNTRY SAUSAGE GRAVY  3.49 LB.

SANDWICH OF THE WEEK…CHICKEN SALAD ON A CROISSANT BUN SERVED WITH CHIPS AND A PICKLE

ADD OUR SOUP OF THE DAY TO TOP OFF YOUR SANWICH OR WRAP!!!!

 

RECIPE OF THE WEEK:
CRISPIE  PORK BELLY

INGREDIENTS 

1/2 # of whole pork belly skin removed
½ tsp. smoked paprika
Kosher salt & pepper to taste
1 tablespoon of olive oil

DIRECTIONS

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
  3. Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
  4. Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
  5. Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
  6. Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.
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