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St. Patrick's Day favourite Pork Shepherd's Pie Recipe Ingredients : PORK LAYER: 1 pound ground pork 1 small onion, chopped 2 garlic cloves, minced 1 cup cooked rice 1/2 cup pork gravy or 1/4 cup chicken broth 1/2 teaspoon salt 1/2 teaspoon dried thyme CABBAGE LAYER: 1 medium carrot, diced 1 small onion, chopped 2 tablespoons butter or margarine 6 cups chopped cabbage 1 cup chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper POTATO LAYER: 2 cups mashed potatoes 1/4 cup shredded cheddar cheese Directions 1. In a skillet over medium heat, brown pork until no longer pink. Add onion and garlic. Cook until vegetables are tender; drain. Stir in rice, gravy, salt and thyme. Spoon into a greased 11-in. x 7-in. baking dish. In the same skillet, saute carrot and onion in butter over medium heat for 5 minutes. Stir in cabbage; cook for 1 minute. Add broth, salt and pepper; cover and cook for 10 minutes. Spoon over pork layer. Spoon or pipe mashed potatoes on top; sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until browned. Yield: 6 servings

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Store made Schnitzel A customer came in and told me they makes these all the time and it sounded good so I tried it. We absolutely loved it so I am sharing. I attached the picture of my finished product below. Recipe Nith Valley Butcher and Deli Storemade Schnitzel Salsa Grated cheese - I used Bright Jalepano Cheese from the store Cook the schnitzel, apply salsa and grate cheese on top. Put in oven to melt cheese. Delcious and so simple. Feel free to post your schnitzel ideas on here also.

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Come in and try our storemade "voted #1" burgers. All meat - no fillers!!!

Watch The Best Super Bowl Commercial Ever Made

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Well the ground hogs were to decide today whether it would be beef roasts or steaks in 6 weeks. However, the four-legged weather forecasters aren't on the same footing when it comes to whether we'll see an early spring. In Canada, two high-profile Groundhog Day prognosticators, for instance, have clashing predictions: Nova Scotia's Shubenacadie Sam is calling for an early spring, while Ontario's Wiarton Willie expects six more weeks of winter. Liike some human weather forecasters, groundhogs don't have a great track record for accuracy. A Canadian study looked at Groundhog Day predictions from the past 30 years and found they were right only about 37 per cent of the time. Conclusion, we have both roasts and steaks that are sourced from the "Natural" cattle program. All Natural cattle must be fed only the highest quality feed available. This feed must be antibiotic free, 100% vegetarian and properly balanced to ensure the animals receive all the nutrients they require. Once the cattle have met these requirements, we select only the cream of the crop. After all, why should our customers settle for anything less.

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Come in and try our fresh, locally sourced, premium pork. Pork contains many nutrients recommended by Health Canada to maintain and build a healthy body and lifestyle, including six essential vitamins, four important minerals, high-quality protein and energy. Making pork a regular part of a well balanced diet makes good sense, considering that Canada’s Food Guide recommends two to three servings of meat and alternatives each day. Including pork in a healthy eating plan is a tasty and convenient way to get a concentrated source of good nutrition

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If you have been in the store recently you would have noticed the store looks a little bare. The new display units have arrived however the refrigeration guys have not. Hoping to have a fresh look soon!!

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Feature this week: Fresh Pork and Turkey Sausage We also offer sausage patties, breakfast sausage and the folowing varieties of fresh sausage: Honey Garlic, Regular, Garlic, Feta and Spinach, Tomato and Herb, Hot Italian and Apple Butter. ALL CLUTEN FREE - NO FILLERS

History of Nith Valley Butcher and Deli The history begins long before the original founders Helen and Hemut Koller immigrated to Canada. Helmut was a trained master butcher from Austria who moved to England for a better life. In England, he worked for a local butcher shop called 'Osogood'. It was in 1961 that Helmut and Helen made the long journey over the Atlantic to start their new life in Canada. They moved to Kitchener-Waterloo, where Helmut began working for Schneider’s. Helen was busy being a stay at home mom raising their young sons. It was in the family home on Lancaster street that she began to pickle eggs and polish sausage to send to work with her husband. It was there that he gave them to his friends and they became an instant hit. Helen was busy making two bath tubs a day of pickled eggs under the name Osogood Pickled Products, that were being sold at local grocery stores. The small business began to grow and Helmut being a master butcher decided that he would start his own business and make the sausage for the Osogood pickled polish. It was in 1968 that he began Osogood Meat Products on Wismer St in Waterloo. At the time, this was just a family farm in a vacant rural area. The products that were made were sold at the local Farmer’s Markets and the whole family was involved in making it a success. All four of the sons, were taught the family trade, from cutting meat to stuffing sausage. It was in the mid 1970’s among the expansions that were happening on Wismer St that the family purchased a farm in Baden, ON. It was at this time that the quality of the products that were being made excelled to exceptional levels. The food came directly from their farm to your table! In 2005, Osogood was sold to one of the sons allowing Helmut and Helen to retire. This was short lived. In 2006, Helmut and his son Mike started Koller Farms Meat Products and operated the meat business from the family farm. In 2013, Mike became the sole owner, rebranded the business to "Nith Valley Butcher and Deli" and relocated the butcher shop to a newer facility in New Hamburg. We use real ingredients and not fillers. We use the highest quality of spices and we source out the best quality local meat. We give our customers a high quality product while stressing the importance of food safety!

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Everyone at Nith Valley Butcher and Deli would like to wish you all the best for 2016. We are working to restock after a busy season. Thank you for your business. Fresh sausage will be availalbe again on Wednesday this week.