***Please note: This is just a select listing of the many products we carry in store!***

Fresh Ontario Pork

We only sell Fresh Ontario Select Pork!

All of our pork is purchased from Conestoga Pork. Conestoga pork is located locally here in Breslau ontario and is owned by ontario farmers. Hence all the pork is sourced from local farms.  

Being local they deliver to us 5 days a week so we may guarantee the freshest pork possible. None of our pork is injected with salt water or purchased abroad such as the united states like the super markets. We purchase only ontario fresh select pork which guarantees us the best possible trim.

 

Pork Loin

PORK LOIN 
Try our family pack fresh store cut pork loin chops or pick your own pork loin and we will cut and wrap to your liking at no extra charge! These make  some of the juiciest pork chops and are always economical.

 

Pork Schnitzel

PORK SCHNITZEL
We make fresh select pork schnitzel. Breaded or un-breaded these schnitzels are made in house. We make our schnitzel from the eye of Ontario select boneless pork loin. This guarantee’s you a lean grizzle free piece of schnitzel every single time! Try some today!

 

Baby Pork Back Ribs

BABY PORK BACK RIBS
Try our fresh tender Ontario baby pork back ribs; always a hit on the BBQ or out of the oven. Taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. The designation “baby” indicates the cuts are from market-weight hogs (240–270 lbs./108–122 kg), rather than adult hogs (500–650 lbs./226–294 kg). They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs.

 

Midget Back Ribs

MIDGET MEATY PORK BACK RIBS
Try our fresh Ontario #1 selling rib. Smaller pieces but more meat and very economical. Again try these ribs on the BBQ or try them in a crock pot.

 

Pork Tenderloin

PORK TENDERLOIN
Fresh Ontario pork tenderloin. The king of pork lean and tender! We always make sure our tenderloin is trimmed ensuring more leanness.

 

Marinated Pork Tenderloins

MARINATED PORK TENDERLOIN
Quickly becoming a hit with our customers. We marinate in house using the finest marinates and fresh Ontario select pork tenderloin. Choose from several marinates including Souvlaki and south west BBQ.

 

Boneless Pork Tenderloin

BONELESS PORK LOIN CHOPS or ROASTS
Fresh Ontario Boneless pork chops are available in fresh store cut family packs cut from our boneless pork loins. You can also choose a whole boneless pork loin and we will cut & wrap it the way you like it at no extra charge to ensure you get the thickness you prefer!  Or perhaps you just want it cut into roasts.

 

FRESH PICNIC HAMS
Fresh Ontario picnic hams. Great product to smoke and used in many pork dishes.

 

FRESH S.P. (SWEET PICKLED) COTTAGE ROLLS
A Sweet Pickled Cottage Roll is boneless pork shoulder butt cured (or “pickled”) in a sweet brine. It is an inexpensive cut but tasty. It will taste somewhat like ham, because it’s salty. The brine it is cured in consists of water, salt, sugar, sodium erythorbate and sodium nitrate. The sugar is what makes the meat taste sweet.


FRESH SMOKED PORK HOCKS
Smoked hock and shank are flavorful, inexpensive cuts that originate in the front leg of the hog, known as the arm picnic shoulder. The term shank refers to the front leg of the hog. The hock is the lower, meaty portion of the front leg.


FRESH PORK BELLIES
The heavily streaked cut that bacon is cured from, can be cooked in a variety of ways.


BACON WRAPPED PORK TENDERLOINS
Marinated Pork Tenderloins; Garlic, Apple Maple.

 

FRESH STUFFED PORK LOIN ROAST
Made fresh in house we stuff only select boneless pork loins.

 

FRESH SEASONED PORK LOIN ROASTS
Made fresh in house try from several selections. Some of our more popular flavours include Souvlaki and B.B.Q.

 

Pigtails

PORK PIG TAILS
Fresh Ontario Pork Tails; a Kitchener/Waterloo tradition! Available at Roberts all year round.

 

Pigtails Stemmlers

PORK PIG TAILS BROWN SUGAR
Fresh Ontario Pork Tails; marinated in brown sugar; Roberts famous recipe.

 

BONELESS PORK BUTT ROAST
Fresh Ontario Select boneless pork butt roast. These roasts are often used to make pulled pork.

 

Boneless Pork Butt Roast

FRESH COTTAGE ROLLS
Fresh Ontario Select cottage rolls. A pork cottage roll is from the pork shoulder. It is cured in a brine made with water, salt, sugar, sodium erythorbate, sodium tripolyphosphate, sodium nitrite. It is covered in a string mesh to hold together while the meat is cooking. Basically it is a pickled boneless pork shoulder roast.

 

Pork Side Ribs

FRESH PORK SIDE RIBS

 

SEASONED PORK CHOPS
Try our Fresh Ontario seasoned pork chops all the work is done for you; just cook and serve

 

SEASONED BABY PORK BACK RIBS
All ready pre-seasoned to help make your ribs fall off the bone; seasoned in our BBQ seasoning

 

SMOKED PORK CHOPS 

 

FRESH LEAN GROUND PORK

 

FRESH PORK SOUVLAKI KABOBS
Made in house these are a great off the BBQ.

 

Stuffed Pork Tenderloin

STUFFED PORK TENDERLOIN
This product is made in house; we stuff the pork tenderloin with homemade dressing and then tie it up for the oven.

 

MEATY STUFFED ROLLED RIBS
This product is made in house; we stuff and roll the ribs in our homemade dressing and tie them up for the oven.

 

BONELESS PORK BUTT ROAST
Just to clear the tittering from the dinner table, a boneless pork butt roast comes from closer to a pig’s head than its tail. This meaty shoulder-cut, usually between 3 and 6 pounds, is striped with some intramuscular fat, and, unlike a number of slenderized cuts of pork, still requires a good old-fashioned long cooking until tender. Dressed with Latin, Southern or Asian flavors, its succulence makes it well worth the wait. This piece of meat is often used for pulled pork recipes.

 

BACON WRAPPED MAPLE BROWN SUGAR BONELESS PORK LOIN ROAST
This product is made in house and is marinated in maple brown sugar and then carefully wrapped with Ontario fresh smoked sliced bacon. Try one today and it will not disappoint you.

 

Pork Hocks

PORK HOCKS
A ham hock (or hough) is the joint between the tibia/fibula and the metatarsals of the foot, where the foot was attached to the hog’s leg. It is the portion of the leg – also known as pork knuckle – that is neither part of the ham proper nor the foot or ankle, but rather the extreme shank end of the leg bone.

 

STUFFED BONELESS PORK LOIN CHOPS
Try these in the oven these stuffed chops are made in store and stuffed with our homemade dressing.

 

Pork Medallion

BACON WRAPPED PORK TENDERLOIN
Try the best piece of pork bacon wrapped with Ontario fresh smoked sliced bacon mmmmm good.

 

Smoked Pork Chops

SMOKED PORK CHOPS “KESSLER” 
Our German Smoked Pork Chops come from the center cut loin and are cured and smoked for exceptional flavor. Around Amana, they are known as Kessler Rippchen. They’re fully cooked, so simply heat and serve. Ideal for broiling, pan frying or grilling.

 

FRESH PORK LEG
Not to be confused with ham, a fresh leg of pork is relatively uncommon today. The traditional Cuban way is to dress it with oregano and lemon, an approach that couldn’t be easier – or better.

 

RECIPE FOR CRACKED PORK

  1. Mix minced garlic, lemon zest and juice, oregano, 2 teaspoons salt, and the oil in a medium bowl.
  2. Using a sharp knife, make parallel cuts all over pork leg, cutting through skin and fat (but not meat), spacing cuts 1/2 inch apart. Using a paring knife, cut ten 1/2-inch slits into meat (between parallel cuts). Stuff each slit with a halved garlic clove.
  3. Pat garlic mixture all over pork, pushing paste between each parallel line and covering pork. Season generously with salt and pepper. Transfer to a large plastic bag set in a pan (such as a turkey roasting bag), leaving top open to let skin dry. Refrigerate overnight (or up to 2 days).
  4. Preheat oven to 475 degrees. Position rack in lower third of oven. Remove pork from bag, and place in a large roasting pan, skin side up. Let stand 1 hour at room temperature. Season again with salt and pepper, and pour wine in pan. Roast for 45 minutes, reduce heat to 350, and continue roasting until thickest part of pork registers 145 degrees on a meat thermometer, about 3 hours. (Check temperature every 15 minutes during final hour of roasting.) Let rest at least 1 hour before serving.
  5. 3 heads garlic, minced, plus 5 cloves, halved
  6. 1/4 cup grated lemon zest
  7. 1/4 cup fresh lemon juice
  8. 3 bunches fresh oregano, chopped
  9. 1 1/2 cups extra-virgin olive oil
  10. 11/2 cups extra-virgin olive oil
  11. 1 leg of pork (20 pounds), bone-in, skin-on
  12. 2 cups dry white wine