Pork is made from the meat of the pig.

Stuffed Pork Chops


How to cook our very own stuffed pork chops.

1 Servings
Preparation time
1 minute
Cooking time
25 minutes
Total time
26 minutes
1 brady's stuffed pork chops

On the barbecue: Grill the chop(s) for 10 minutes per side on medium heat. Be careful not to overcook them because they will dry out!

In the oven: Pan-sear the chop(s) in oil for 2 minutes per side to brown, then place in preheated oven at 350˚F (175˚C) for about 25 minutes; turning half-way.


Most people can eat one stuffed pork chop.


Chicken Sausage Bake with Sage and Onion


A quick family meal.


The Janik-Jones family

4 Servings
Preparation time
15 minutes
Cooking time
1 hour, 15 minutes
Total time
1 hour, 30 minutes
1 whole chicken
6 pork sausage (halved or quartered)
1 onion
1⁄2 cup olive oil (not extra-virgin)
2 teaspoons english mustard
  black pepper (to taste)
1 tablespoon worcestershire sauce
1 lemon
2 tablespoons sage (fresh, chopped leaves)
  1. Cut the onion in to eighths
  2. Put the onion into a freezer bag along with the oil, mustard, dried sage, a good helping of pepper, and the Worchestershire sauce
  3. Cut the lemon in half and squeeze the juice into the bag
  4. Cut the squeezed lemon halves into eighths and add them to the bag
  5. Seal the bag and squish everything around to mix (the mustard needs help to combine)
  6. Open the freezer bag again and add the chicken pieces and sausages
  7. Seal the bag again and leave to marinade in the refrigerator overnight. If possible, turn the bag over at least once to help the mixture to spread evenly
  8. Preheat the oven to 425˚F (about 218˚C). Allow the chicken to come to room temperature in it's marinade.
  9. Arrange the contents of the freezer bag in an 11-inch by 14-inch (about 28 cm by 36 cm) roasting pan
  10. Arrange the chicken pieces so that they are skin-side up and tuck the sausages around them
  11. Sprinkle the fresh sage leaves over the chicken and sausages
  12. Place the pan into the oven for 1 hour and 15 minutes. Turn the sausages over half way through to colour them evenly
  13. Arrange on a large platter and serve

Easter Ham


How to prepare a traditional bone-in ham with mustard.


CM and The FOURnet Information Network

4 Servings
Preparation time
5 minutes
Cooking time
2 hours, 30 minutes
Total time
2 hours, 35 minutes
1 ham (bone-in)
2 cups water
25 cloves garlic
16 ounces pineapple (ring, sliced)
1 cup maraschino cherries (halved)
1 cup brown sugar
2 tablespoons flour
1 pinch garlic powder
1 pinch onion powder
1 pinch black pepper
  olive oil
  1. Place ham in roaster
  2. Add water and cover roaster
  3. Bake in 325˚F (162˚C) oven for about 21 minutes per pound for a large ham or 25 minutes per pound for a small ham. If the ham has an exposed bone, cover it with foil. Keep an eye on the ham as it cooks and baste occasionally with Drew's Honey Dijon dressing and marinade.
  4. Continue cooking (don't add the marinade now) until a thermometer inserted in centre reads 160˚F (71˚C). Make sure the thermometer is not touching a bone!
  5. Remove from oven
  6. Score fat surface crosswise (into intersecting squares) and dot with cloves at each intersection
  7. Prepare ham coating by combining brown sugar and flour
  8. Rub ham coating over scored ham. Sprinkle lightly with garlic powder, onion powder, and black pepper
  9. Place a pineapple slice on the ham so that one of the cloves will be in the centre of the ring
  10. Cover the clove with a cherry
  11. Repeat steps 9 and 10 until ham is covered decoratively with pineapple slices and cherries
  12. Brown ham for 20 - 25 minutes in a 400˚F (204˚C) oven (uncovered), or until ham looks glazed


All of our fine pork products are locally-farmed and natural, meaning there are no antibiotics or growth hormones.

Popular cuts include:

  • Back bacon (also known as "Canadian Bacon"; plain or rolled in peameal),
  • Back ribs (plain or fully-cooked with BBQ sauce),
  • Black Forest (smoked) Ham,
  • Capricola shoulder roast (for pulled pork),
  • Ham,
  • Loin roast,
  • Polish sausage,
  • Sausage (garlic, oktoberfest and hot Italian),
  • Sexy tenders (stuffed tenderloin roasts),
  • Side bacon (single- or double-smoked),
  • Stuffed boneless pork loin chops,
  • Tenderloin,
  • Schnitzel,
  • Single and Double-Smoked Side Bacon,

Our Specialty Products

Brady's Own Sausage

Brady's is proud to offer our very own sausage, made fresh in the store weekly! We typically make,

  • Chorizo,
  • Farmer's sausage (plain),
  • Hot italian,
  • Lincolnshire sausage,
  • Mild garlic, and,
  • Paprika-garlic.


Looking for a delicious family meal? Call to reserve one of our smoked, bone-in hams! During the Easter, Thanksgiving, and Christmas seasons, we also have spiral hams available.

Looking for sliced sandwhich meat? Try some of our fresh, fully-cooked baltic, black forest, or roasted deli hams!

Stuffed Pork Chops

A customer favourite! We take a fresh boneless pork loin, sprinkle on some spices, and stuff it with a garlic stuffing. You have to taste it to believe it!

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