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WEEKLYNEWS.NET - 978-532-5880 AUGUST 13, 2020
Dom’s Meats steers them straight
By Steve Krause
Things are humming at Dom’s
Sausage Co. off Commercial
Street in Malden. After a twoweek
hiatus at the height of the
coronavirus scare, customers
are back and business is better
than ever.
Dom is Dominic Botticelli,
a former Lynnfield High football
player who graduated in
2006, and the third-generation
namesake of his grandfather,
who established the business
more than 80 years ago in
his mother-in-law’s basement
on Pearl Street in Malden.
The company has been at its
present location at Riverside
Park since 1968.
Buddy and Nancy Botticelli
still live in Lynnfield, close
enough to Route 1 so that it’s a
fairly straight jaunt to Malden
to work in the store. Their son
now lives in Wilmington.
“It’s enjoyable, working
in the family business,” said
Botticelli, who is vice president
of the company (his
father, Angelo “Buddy”
Botticelli is president and his
mother, Nancy, is the general
manager.) “I’ve enjoyed
bringing the business to the
next level, and building it up
even more.”
In his case, “building it up”
meant creating a brand with the
company’s signature marinated
meats and creating a digital
footprint.
“We have 10,000 followers
on Facebook,” he saId. “In this
age, social media is the next
wave.”
Dom’s is both a wholesale
distributor of meats and a retail
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Dominic Botticelli, son of owner’s Angelo and Nancy Botticelli, stands in the meat section of the
store at Dom’s Sausages.
seller of them.
“We ship all over the U.S., and
have a few clients in Bermuda,”
says Nancy Botticelli. “We also
do catering, and a lot of backyard
barbecues.”
Dom’s has catered to some
of the most well-known clients,
such as Jet Blue, MassPort,
MIT and Boston College. If you
want to tailgate prior to a football
game, they will sell you the
marinated meat ahead of time
so all you have to do is put it on
the grill.
“People come from all over
to buy our meats,” she said.
“When we had to close in the
spring (due to COVID-19), it
was so sad to see people drive
up and see us closed.”
When it’s operating at full
strength, the list of specialties
Dom’s offers sounds like
Bubba telling Forrest Gump
about all the different combinations
of shrimp. There’s
Dom’s Original Steak Tips,
Steakhouse Steak Tips, Patriot
Steak Tips, Zesty Teriyaki
Steak Tips, Honey Mustard
Chicken Breast, Dom’s
Original Chicken Breast,
Lemon Pepper Chicken
Breast, Steakhouse Chicken
Breast, Italian Style Chicken
Breast, Zesty Teriyaki
Chicken Breast, Wings of
Fire, Dom’s Original Wings,
Creamy Caesar Turkey Tips,
Honey Mustard Turkey Tips,
Honey Barbecue Turkey Tips,
Bourbon Peppercorn Turkey
Tips, Greek Style Lamb Tips,
Dom’s Original Style Pork
Ribs and Dom’s Original Ribs.
And here’s something you
probably didn’t know: the best
meat — which we’ve all assumed
comes from a cow —
doesn’t. Well, it comes from
someone from the bovine
family, but the livestock in
question is a steer (which, appropriately
enough, is defined
as a “neutered young bull primarily
raised for beef”).
And even then, precious little
from that steer is used for the
prime cuts.
“Only eight pounds of that
steer,” Nancy Botticelli says.
“The rest of it is used for hamburger
meat and trimmings.
“But the best cuts come from
a steer, not a cow,” she said.
Dom’s gets most of its meat
from the western part of the
country and for a while, Nancy
Botticelli said, the COVID-19
shutdown made getting and
selling it a challenge.
“We told our customers that
the price may go up,” she said,
“but they understood. They kept
buying from us.”
Dom’s doesn’t just sell meat.
It offers tips on how to cook
it — and Nancy Botticelli can
even tell you on which rack to
place it if you’re cooking on a
multilayered grill. She can even
tell you the sequence of how
you should cook your meats.
“Sausages first,” she says.
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Dom’s Sausage has taken the necessary safety precautions for
patrons to feel safe inside the deli.
“They take the longest.”
The rest? It depends on the
layers you’re using on the grill.
If it’s steak, and you have three
layers, use the middle one.
“Never the bottom,” she says.
Dom’s provides brochures
on how to cook meat too. For
example, you don’t just bake
a roast. You sear first to get a
brown crust. And cooking beef,
especially on a grill, is challenging
because it’s easy — almost
too easy — to burn it.
“The worst thing you can do
is overcook it,” she said. “You
certainly don’t want an overdone
filet mignon.”
You also need to be mindful
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of what you’re using for fuel.
“I like a charcoal grill,”
she said (as opposed to gas).
“We had a cookout and my
son brought wood chips, and
they got really hot. We ended
up cooking the steaks two
minutes a side, and I think
even that may have been too
much.”
The retail store in Malden
also sells beer and wine, which
involves another choice. Just
what do you drink with a nice
piece of filet mignon.
Answer: Ultraviolet
California Cabernet Sauvignon.
And that’s straight from the
horse’s mouth … or Dominic
Botticelli’s anyway.
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