Maglio’s Expands South Philly Roots

by Cassie Hepler
“We catered the first Rocky movie,” said Jerry McNelis of Maglio’s. “And we wouldn’t mind catering Creed,” added Anthony Maglio.

With over 100 additions to The Market at Maglio’s storefront last fall, they may just have more to offer Sylvester Stallone this time around.

The previous walk-in store size just wasn’t cutting it anymore. The family decided 3632 S. 3rd Street was an efficient, available space that had potential – and plenty of free parking. And they still do some production here in the USDA plant with their trademark sausage.

PHOTOS of Maglio family, from first storefront to famous celebrities like Frank Sinatra and Sylvester Stallone, adorn wall of family photos in rear, near registers.

Even through the current economic crisis, the Maglios know a couple of key, old-school ingredients that keep any business alive.
“Anybody can make sausage. Quality comes first. If you don’t have quality, you’re out of business,” said Anthony Maglio, now 59 years in the business. “And customer service. People wanted to make our product cheaper, we said no way.”
Cleanliness and competitive rates – or, as Anthony likes to call it, “uptown quality, downtown pricing” – also keeps them cooking.
What’s the secret ingredient to their notorious meatballs and delicious mild and hot Italian sausage?
“It’s a recipe we’ve had since 1942 with a unique taste and flavor. If we told, it wouldn’t be a secret anymore,” Anthony said with a smile.

The Maglio family has always been in the meat business. Tony Maglio worked on 9th Street since ’43 while Louis Maglio worked in the slaughterhouse. With only a third-grade education under his belt, Tony decided to sell his prized pork Italian sausage to dry good stores.
“Butcher shops had all the meat,” said Anthony. “The idea of selling our pre-wrapped sausage in the dry good stores was all new. Food Fair only had three stores at the time and as they grew, so did we.”
It’s hard to keep up with so many Maglios. At one time there were 11 working together; now it is three in second and third generations.
“We used to be at 6th & Dickinson between Dickinson & Reed before we moved to 3rd,” said McNelis, third-generation nephew who started 33 years ago at age 17.
“When you’re Italian and 13 years old, you go to work and bring half your pay home. It was a great experience growing up and so much fun. Uncle Tony loved it too – the people, the cooking. The biz was his life. Back then, your friends were part of business. If you love what you do, you never work a day in your life. I love what I do,” said Anthony.

NEW storefront at The Market at Maglio’s at 3632 S. 3rd Street.

“For me it all started here,” said Jerry. “As a kid on 6th Street watching my grandfather, going in the truck with my dad … you just have to get involved. It was brilliant what they did. You have to pay your dues. And now as management, it is invaluable to know that history.”
And that history has expanded their 10 key core items (like Maglio’s hot-selling items, the stromboli and year-old aged provolone) into an impressive market. Part of the expansion at The Market at Maglio’s includes Dietz & Watson lunch meats, the Cento line, sandwiches, hoagies, sandwich trays, high-end artisan cheeses (like truffle), full-service olive bar, Melonis prepared meat loafs, eggplant parmesan, chicken parmesan (and meshing with Maglio’s for sausage and peppers), TastyKake and even DiBruno Brothers.
“We like to keep things local and for all those who supported us, like DiBruno Brothers and TastyKake,” said Jerry.
In the summer months, they plan on carrying fresh produce from local farmers in Vineland, N.J.
And don’t worry, if Maglio’s is too far of a hike, area grocery stores such as Acme, ShopRite, Save-A-Lot, Pathmark, SuperFresh, Walmart, Sam’s Club, some small mom-and-pops as well as area restaurants carry their stromboli, sausages and meatballs.
And the hours at Maglio’s aren’t too shabby either – Monday through Friday, 8:30 a.m. to 5 p.m., with select Sunday hours for holidays, special occasions and perhaps some Eagles games.
“We tried to give away free sausage on Eagles Sundays and no one came,” Jerry said.
One thing Jerry does want to try is a ticketed wine and cheese tasting with some tables sprinkled throughout the store so people can try a sample of all the tasty bites available.
Whatever the reason to visit, you can always expect cleanliness and courtesy. A simple, “Hello, how are you? How’s your day?” is always available – as well as not bagging your own groceries.
“If I was not nice, I’d get smacked in the back of the head,” said Anthony. “You want to be treated the way you would treat yourself.”
Maglio’s is quite simply a Philadelphia name and Philadelphia tradition with a good sense of humor (the sandwiches are named after family and friends) – who love to feed people.
Call for weekly specials and follow their social media (Facebook, Twitter and Instagram) for updates.

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