It’s the sides that make the meal

Make your favourite bread stuffing using Reesor’s Pilgrim bread, mash up beautiful white Ontario potatoes, slice up sweet potatoes for a casserole, roast some Ontario squash, or make a fresh cabbage-slaw. Remember to pick up enough of our Ruby Red Cranberry Sauce for Christmas dinner and for turkey sandwiches on Boxing Day.

Beautiful pork for a beautiful meal

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Chester who makes our delicious smoked pork tenderloin makes a delivery to Ursula one of Reesor’s Market & Bakery deli staff.

If you like smoked pork, bacon, sausages and hams you are in good company with Chester the butcher who is passionate about making a delicious array of smokehouse and deli meats for Reesor’s Market & Bakery.  Chester works at Jo-John Meat Ltd. a small Ontario-inspected meat plant in west Toronto that processes only pork using traditional European recipes for curing, smoking, baking and cooking meats.  Jo-John Meats contain no carrageenan, no flour, and no dairy.

Chester has been interested in butchery ever since he was a boy in Poland visiting his grandfather’s small farm and watching the meat processing done there.  He went to butcher school in Poland and has been making delectable pork products since 1969.   The Jo-John facility has two natural smokehouses using woods such as apple or cherry for a natural smoked taste and they are using traditional spice blends for the various cuts of meat and sausages.

For curing meats they use an industry standard commercial curing mixture providing the correct blend for preserving the meat and prevention of spoilage.  There are no other preservatives or additives in their meats.

Be sure to try their very lean, double smoked bacon or the smoked tenderloin.  The Leek and Pork Meatloaf is wonderful in sandwiches.  If you are in a rush and want a hot meatloaf meal ask the deli clerk for a “steak cut” that you can heat gently at home while you make your own potatoes and veggies.

And what is Chester’s family having for Christmas dinner? A whole, baked, bone-in ham of course.