Baked Breaded Chicken Cutlet, Fresh Mozzarella & Roasted Peppers
Brand Certified
Mario's Meat Market and Deli
4.8(1,958 reviews)
Certified by Mario's Meat Market and Deli • Aug 30, 2026
Business Details
12326 South Cleveland Avenue, Fort Myers, FL
33907, United States
Certified by Mario's Meat Market and Deli • Aug 30, 2026
(239) 936-7275
Certified by Mario's Meat Market and Deli • Aug 30, 2026
https://mariosmeatmarket.com/
Certified by Mario's Meat Market and Deli • Aug 30, 2026
About
Certified by Mario's Meat Market and Deli • Aug 30, 2026
Butcher ShopCatererGourmet Grocery StoreGrocery StoreWine StoreDeli
Established in 1990 and located in beautiful Fort Myers, Florida, Mario’s Italian Meat Market features imported, and store-made Italian market specialties, take-out lunch and dinner options, catering, pre-made dishes, fresh mozzarella made daily, and the best hand-rolled cannoli in town. Whether you’re just stopping by for your daily or weekly grocery visit, or shopping for a party or celebration; our knowledgeable and friendly staff is here to help you find all of the Italian market specialties you will need to make your meals memorable.
Details
- DeliveryNot available
- Mobile paymentsAvailable
- Cash onlyNot available
- Curbside pickupAvailable
Location
Certified by Mario's Meat Market and Deli • Aug 30, 2026
Mario's Meat Market and Deli
12326 South Cleveland Avenue, Fort Myers, FL
33907, United States
Hours
Certified by Mario's Meat Market and Deli • Aug 30, 2026
Monday9:00 AM - 6:00 PM
Tuesday9:00 AM - 6:00 PM
Wednesday9:00 AM - 6:00 PM
Thursday9:00 AM - 6:00 PM
Friday9:00 AM - 6:00 PM
Saturday9:00 AM - 6:00 PM
SundayClosed
Menu
3 menus · 126 items
Explore offerings from Mario's Meat Market and Deli on 12326 South Cleveland Avenue in Fort Myers, with popular specialty heros, hot heros, specialty wraps, and salads available at this location.
Lunch Menu
39 items
Italian Deli Menu
10 items
Deli Menu
Deli Menu
Assorted Cheeses
American & White American, Asiago, Cheddar & Hot Pepper Cheddar, Fontina, Muenster, Pepper Jack, Mozzarella, Provolone, Sharp Provolone & Swiss
Genoa Salami
America’s most popular Italian Salami is made from a medium-fine, grind of choice cuts of pork, combined with a secret blend of aromatic spices from around the world. No fillers are used. The savory mixture is stuffed into a natural casing. The Salami is then put through an all-natural and unhurried aging process. This combination results in a Genoa Salami with a peppery accent and distinctive richness that, thinly sliced, make it a tantalizing Antipasto just by itself. It’s delicious, too, with nothing more than unsalted butter on crusty Italian bread.
Sopressata Salami
Sopressata is a Salami that features coarsely ground fresh pork. Originally, Sopressata was hand-made in old-world family kitchens. The quality and flavor of Sopressata is thoroughly authentic. It is every bit as typical of the classic hand-cut, hand-crafted varieties. The seasoning is subtle: black pepper, a touch of salt and fresh garlic. Aging is especially critical – natural and deliberately slow to bring out the distinctive flavor of the premium meat itself.
Prosciutto
Prosciutto is an uncooked, dry-cured ham. It is a fatty cut of meat that, when sliced thinly, has a buttery texture and will melt in the mouth. It has a mild, sweet, distinctive taste and flavor which is enhanced by aging the meat up to a year or more. It is traditionally enjoyed just with plain breadsticks or crusty bread. Often, it’s accompanied with fresh melon, pears or figs. Mario’s also carries internationally acclaimed Prosciutto di Parma. The origin of Prosciutto di Parma dates back to ancient Romans times when Cato the “Censor” first mentioned the extraordinary flavor of the air-cured ham made around the town in Parma in Italy. It can only be produced from the hind legs of specially selected Italian-born and bred pigs raised according to the highest standards, producing a tasty meat with a pleasant flavor.
Mortadella
The origins of Mortadella are ancient, dating back to the 14th Century and recognized as the most cherished pork specialty of Italy’s renowned culinary capital, the city of Bologna. Following tradition, Mortadella is made with meticulously selected, lean cuts of fresh premium-quality pork that are then finely minced into a buttery purée. Discrete accents of selected spices are sparingly added along with dices of pure, white fat to enhance the traditional flavor and distinctively composed texture. This mixture is then stuffed into casings, and prepared for your enjoyment.
Bologna
Bologna, one America’s favorite lunch meats, originated in Bologna, Italy. It is usually made from pork, sometimes beef, sometimes both. Bologna is a sausage, so it starts as a blend of meat, fat, salt and spices, which are then stuffed into a casing and smoked. Most bologna is seasoned with a blend of black pepper, myrtle berries, nutmeg, allspice, celery seed and coriander.
Capicola
Capicola is made from pork shoulder, massaged with dry mixtures of spices and formed into casings. It is then slowly dry-oven roasted to bring out the natural flavor of Cooked Ham that’s subtly accented with traditional Italian seasonings. Other than in use in sandwiches, when cut into narrow ribbons, it adds a special richness to chef salads, baked potatoes, pizza, pasta sauces and more.
Brisket
Brisket, cut from the front of a cow is the traditional meat used for traditional corned beef. The “corn” in corned beef refers to how the cut of brisket is cured, using large kernels or “corns” of rock salt, along with water and other spices. It is versatile, used for sandwiches (Reubens), traditional boiled dinner served alongside cabbage and potatoes, as well as sautéed with potatoes and onion in a nice breakfast hash.
Pastrami
Pastrami is made from Corned Beef, which is then smoked, adding flavor to the meat. The meat is coated with a mix of spices such as garlic, coriander, black pepper, paprika, cloves, allspice and mustard seed, and then smoked. Finally, the meat is steamed until the connective tissues within the meat break down. Pastrami is not just for hot & cold sandwiches. It is also prepared with a cream sauce over toast, as an excellent breakfast hash, minced with mashed potatoes, baked in pastry shells, quiches, and so much more.
Liverwurst
Liverwurst (or leberwurst) is a liver sausage. Long popular in Europe, German immigrants popularized the dish in America in the mid-19th century. It is usually made of calves’ livers mixed with spices and is firmer than pâté but softer than a sausage. Liverwurst has anti-inflammatory properties and is also very rich in vitamins A and B, and minerals such as Iron and Selenium. It’s also very high in protein. In a 55g serving, only 5g of it is saturated fat.
Catering Menu
77 items
Reviews
4.8
1,958 reviews
5 stars
1,715
4 stars
154
3 stars
30
2 stars21
1 star
38
- BLBen LangsamAug 4, 20265.0Amazing people that work there. Truly care and best customer service
- AHAlex HeimAug 2, 20265.0My ma and nonna absolutely love this place. It's honestly a privilege having such and authentic and passionate italian deli here being from Sicily. I absolutely recommend this place.
- MPMichael PaoneJul 25, 20265.0High quality Italian products but l need more for my appetite!
- JBJoseph BossiJul 25, 20264.0Fantastic meat counter and specialty food sélections - à bit pricey
- MPMelinda PensingerJul 24, 20265.0Everything Italian and all the ingredients I needed for making veggie lasagna for my mom's birthday. My first time stopping there...I wish I had stopped sooner. I'll be back.
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