The Best Little Pork Shoppe

Large orders are always welcome, but we would appreciate a little notice. Please call ahead, fax or email us to ensure we have what you want. We always do orders first and will be happy to put things aside for you.

PURE PORK SAUSAGE: Plain, Garlic and Smoked Garlic. Our sausage is distinctive because we put the whole pig, hams and loins included, into it. No Fillers or Preservatives!

BREAKFAST SAUSAGE: Delicate and small, these fry up or barbeque in a flash.

TENDERLOIN................... Only two per pig, and they go fast!
SIDE RIBS....................... Extra meat on these ribs for extra eating.
BACK RIBS..................... Thick and meaty, these disappear quickly!
BACON............................ Real lean, sliced or slab.
LOIN CHOPS................... Always centre cut.
SMOKED HAM HOCKS.... Great with beans, sauerkraut and soups!

AYRSHIRE BACON: Sliced and ready to eat, this smoked loin wrapped in side bacon makes a great BLT sandwich.

BACON BURGERS: Lean and tasty 1/4 pounders ready for the BBQ. 10 min/side.

BACON WRAPS: As the main meat, or sliced cold on crackers topped with red pepper jelly, these are a real treat. BBQ 20 mins. or bake 40 mins @ 350° F.

BLACK FOREST STYLE HAM: Fully cooked, boneless ham is a delight cold or warmed up. It's the best with Aunt Hilda's sweet mustard.

LONDON BROILS: Sausage wrapped with flank steak. In the pan or on the grill... mmmmmm!

MELTON MOWBRAY PIES: Finally! We've found what you've been asking for! Fresh or frozen. Serve cold by the slice.

MEATBALLS: Spicy and ready to eat. Thaw. Heat. Serve.

PEAMEAL AND SMOKED BACK BACON: By the chunk or sliced, these treats are ready to eat. For breakfast just "kiss the pan".
Peameal - chunk or sliced; Smoked Back Bacon - chunk only.

PEPPERETTES: Mild, hot or "suicide" to suit your taste.

PIG TAILS: Plain or 3 convenient sizes in sauce...just heat and serve.

PORK STEAKS: Plain or already stuffed with garlic or cajun sausage for a spicy BBQ treat!

PULLED PORK: Perfect for a crowd! Already cooked, just heat, pull and serve on a bun.

SCHNITZEL: 4 oz. pieces already tenderized. Just dip in milk and egg, then cracker crumbs with a little parmesan cheese; pop straight into hot butter in the frying pan turn once. Mmmmmmm!

SMOKED PORK CHOPS: With or without the bone. Nothing beats these on the BBQ scene. 5-7 mins/side on a hot grill and dinner is ready!

SMOKED BACK RIBS: 20 minutes and your favourite barbeque sauce will do these up right on the grill.

SMOKED TENDERLOIN: Already cooked, warm this up for 10 minutes on the grill and you have a really tasty treat.

SOUVLAKI: Marinated and ready to go. Thaw and then give them 15-18 minutes on the grill. Don't forget the Tzatziki sauce!

SUMMER SAUSAGE: Finely ground pork and beef with the perfect mix of spices and then smoked to perfection.

TERIYAKI PORK STEAKS: A mild marinade makes these a real hit. Thaw overnight in the package, remove, place on hot grill and cook about 5-6 mins/side. No Fuss! No Mess!

THAI PORK STEAKS: Sweet, saucy and already cooked! Perfect for when you're in a rush. Thaw. BBQ 6-8 minutes.

TOURTIERES: A French Canadian pork pie that's rich in homemade flavour. Mini or family size. Thaw. Bake @ 350°F for 50 minutes. Let stand for 10 minutes before serving.

OTHER FOOD PRODUCTS
(Also see The Bakery page)

ONTARIO LAMB: Carefully trimmed of fat and packaged in small amounts for your gastronomic enjoyment.

CHICKENS: These hard-to-find Omega 3, natrually fed, 5-8 pounders are just like Grandma used to roast for Sunday Dinner!

BISON BURGERS AND STEAKS: With 1/3 the fat of beef, this treat cooks quickly and is best enjoyed on the rare side.

ONTARIO CHEESES: 6-year-old to medium cheddars plus a limited amount of maple cheddar... all from the independent Black River Cheese Co-op in Prince Edward County.

AUNT HILDA'S SWEET MUSTARD: A long time favourite that has been passed through the generations.

Mon - Fri: 10:00am - 6:00pm
Sat: 9:00am - 6:00pm
Sun: 10:00am - 6:00pm

April 1st to December 24th
(Closed Easter Sunday)

2146 Hwy 7&8
Shakespeare, Ontario
N0B 2P0

Phone: 519-625-8194
Fax: 519-625-8879

	PURE PORK SAUSAGE: Plain, Garlic and Smoked Garlic. Our sausage is distinctive because we put the whole pig, hams and loins included, into it. No Fillers or Preservatives!
	BREAKFAST SAUSAGE: Delicate and small, these fry up or barbeque in a flash.
	TENDERLOIN................... Only two per pig, and they go fast! SIDE RIBS....................... Extra meat on these ribs for extra eating. BACK RIBS..................... Thick and meaty, these disappear quickly! BACON............................ Real lean, sliced or slab. LOIN CHOPS................... Always centre cut. SMOKED HAM HOCKS.... Great with beans, sauerkraut and soups!
	AYRSHIRE BACON: Sliced and ready to eat, this smoked loin wrapped in side bacon makes a great BLT sandwich.
	BACON BURGERS: Lean and tasty 1/4 pounders ready for the BBQ. 10 min/side.
	BACON WRAPS: As the main meat, or sliced cold on crackers topped with red pepper jelly, these are a real treat. BBQ 20 mins. or bake 40 mins @ 350° F.
	BLACK FOREST STYLE HAM: Fully cooked, boneless ham is a delight cold or warmed up. It's the best with Aunt Hilda's sweet mustard.
	LONDON BROILS: Sausage wrapped with flank steak. In the pan or on the grill... mmmmmm!
	MELTON MOWBRAY PIES: Finally! We've found what you've been asking for! Fresh or frozen. Serve cold by the slice.
	MEATBALLS: Spicy and ready to eat. Thaw. Heat. Serve.
	PEAMEAL AND SMOKED BACK BACON: By the chunk or sliced, these treats are ready to eat. For breakfast just "kiss the pan". Peameal - chunk or sliced; Smoked Back Bacon - chunk only.
	PEPPERETTES: Mild, hot or "suicide" to suit your taste.
	PIG TAILS: Plain or 3 convenient sizes in sauce...just heat and serve.
	PORK STEAKS: Plain or already stuffed with garlic or cajun sausage for a spicy BBQ treat!
	PULLED PORK: Perfect for a crowd! Already cooked, just heat, pull and serve on a bun.
	SCHNITZEL: 4 oz. pieces already tenderized. Just dip in milk and egg, then cracker crumbs with a little parmesan cheese; pop straight into hot butter in the frying pan turn once. Mmmmmmm!
	SMOKED PORK CHOPS: With or without the bone. Nothing beats these on the BBQ scene. 5-7 mins/side on a hot grill and dinner is ready!
	SMOKED BACK RIBS: 20 minutes and your favourite barbeque sauce will do these up right on the grill.
	SMOKED TENDERLOIN: Already cooked, warm this up for 10 minutes on the grill and you have a really tasty treat.
	SOUVLAKI: Marinated and ready to go. Thaw and then give them 15-18 minutes on the grill. Don't forget the Tzatziki sauce!
	SUMMER SAUSAGE: Finely ground pork and beef with the perfect mix of spices and then smoked to perfection.
	TERIYAKI PORK STEAKS: A mild marinade makes these a real hit. Thaw overnight in the package, remove, place on hot grill and cook about 5-6 mins/side. No Fuss! No Mess!
	THAI PORK STEAKS: Sweet, saucy and already cooked! Perfect for when you're in a rush. Thaw. BBQ 6-8 minutes.
	TOURTIERES: A French Canadian pork pie that's rich in homemade flavour. Mini or family size. Thaw. Bake @ 350°F for 50 minutes. Let stand for 10 minutes before serving.

	ONTARIO LAMB: Carefully trimmed of fat and packaged in small amounts for your gastronomic enjoyment.
	CHICKENS: These hard-to-find Omega 3, natrually fed, 5-8 pounders are just like Grandma used to roast for Sunday Dinner!
	BISON BURGERS AND STEAKS: With 1/3 the fat of beef, this treat cooks quickly and is best enjoyed on the rare side.
	ONTARIO CHEESES: 6-year-old to medium cheddars plus a limited amount of maple cheddar... all from the independent Black River Cheese Co-op in Prince Edward County.
	AUNT HILDA'S SWEET MUSTARD: A long time favourite that has been passed through the generations.