The Joe’s of today began in 1978 as a mom-and-pop butcher shop and deli in Mahopac, when former supermarket butcher Giuseppe Zaccheo struck out on his own. His wife, Angela, learned the trick of making fresh mozzarella from a cousin who ran a Brooklyn deli, and their business soon expanded. In 1987, they relocated to Fishkill. After Giuseppe died, his sons reinvented the shop, but remained true to their dad’s vision of offering fresh, quality meat, imported and domestic cheeses, and loads of other deli items such as gourmet condiments and olives. Customer faves include Joe’s line of zesty sausages. You can opt for hot and sweet styles, plus everything from teriyaki to chicken apple brandy. A specialty sausage is featured each week.