{"title":"Pork","description":"","products":[{"product_id":"pork-tenderloin","title":"Pork Tenderloin","description":"\u003cp\u003eFresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to beef filet but at a fraction of the price. Trim of silverskin, season simply, sear hard in a hot pan for 2 minutes a side, finish in a 400°F oven to a 140°F internal (pulls to 145°F resting). Slice 1\/2 inch thick. Pairs with anything from a Dijon-cream pan sauce to a chimichurri to a maple-mustard glaze. Sold whole, about 1–1.5 lbs each.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823023489345,"sku":null,"price":9.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/wholeporktenderloin_aa1eb4c3-97d6-419d-8d07-952eb9801785.png?v=1784610205"},{"product_id":"pork-loin-boneless","title":"Pork Loin Boneless","description":"\u003cp\u003eWhole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F internal, rest, slice thick) or portion it yourself into chops at the thickness you want. Brining for 30 minutes in salt water before cooking is the single best thing you can do to a pork loin. Pairs with apple sauce, mustard, sauerkraut, or a simple pan jus. Whole loins are 4–6 lbs.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823023653185,"sku":null,"price":10.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/wholebonelessporkloin.png?v=1784610261"},{"product_id":"pork-loin-chops","title":"Pork Loin Chops (Bone-In)","description":"\u003cp\u003ePork chops have a bad reputation because most are cut too thin and overcooked. Ours are cut 1.5 inches thick, bone-in, so you have a fighting chance to get a proper sear without taking the inside past 145°F. Brine them for 30 minutes in salt water before cooking — the single biggest upgrade you can make to a pork chop. Pan-sear hard, finish in a 400°F oven, rest, eat.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823023817025,"sku":null,"price":12.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/thickbone-inporkloinchops.png?v=1784610137"},{"product_id":"pork-loin-chops-boneless","title":"Pork Loin Chops Boneless","description":"\u003cp\u003eBoneless Ontario pork loin chops, cut 3\/4\" thick. Quick cooking, kid-friendly, easy to portion. Brine for 30 minutes, pan-sear for 3 minutes a side over medium-high heat, finish to a 140°F internal, rest 3 minutes. Pairs with apple sauce or a quick Dijon-cream pan sauce. Sold in pairs.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823023948097,"sku":null,"price":12.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/bonelessporkloinchop.png?v=1784610101"},{"product_id":"pork-picnic","title":"Pork Picnic","description":"\u003cp\u003ePork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on request). Cheaper and slightly leaner than a butt, with a similar long-cook profile. Rub heavily, smoke or slow-roast at 250°F until the internal hits 200°F, rest, pull with two forks. Or score the skin and slow-roast for crackling. Sized 8–12 lbs.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823024013633,"sku":null,"price":6.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/wholeporkpicnicshoulde_2bc22b46-878a-4227-a018-b75cc89a2137.png?v=1784609615"},{"product_id":"pork-shoulder","title":"Pork Shoulder","description":"\u003cp\u003eBoneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnitas, ragù, or anything else that benefits from a 6+ hour cook. Rub heavily, cook low and slow (smoker at 225°F or oven at 300°F) to a 203°F internal, rest, pull. Feeds a crowd. Trimmed in-house and tied for easy handling.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823024144705,"sku":null,"price":10.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/wholebone-inporkshoulder_6b4bd50c-dad9-47ba-bb3f-317ce0915c1d.png?v=1784610062"},{"product_id":"pork-butts","title":"Pork Butts","description":"\u003cp\u003eBone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub heavily 24 hours ahead, smoke at 225°F to 165°F internal (about 6 hours), wrap in foil with a splash of apple juice, finish to 203°F internal (about 4 more hours). Rest an hour, pull with two forks. Feeds 12. Leftovers freeze perfectly.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823024308545,"sku":null,"price":12.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/wholebone-inporkbutt.png?v=1784609451"},{"product_id":"pork-butt-roast","title":"Pork Butt Roast","description":"\u003cp\u003eBoneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone — same long-cook capability, easier portioning afterward. Slow-roast at 300°F for 4–5 hours to a 203°F internal, rest, pull. Or slice and serve as a Sunday roast if pulled-pork isn't the goal. Sized 5–7 lbs.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823024439617,"sku":null,"price":11.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/bonelessporkbuttroasttied1.png?v=1784609399"},{"product_id":"fresh-bone-in-ham","title":"Fresh Bone-In Ham","description":"\u003cp\u003eFresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from raw the way you'd cook a roast: score the skin in a diamond pattern, season heavily, roast at 325°F to a 145°F internal (about 18 minutes per pound), rest 20 minutes, slice across the grain. Optional glaze in the last 30 minutes — maple-Dijon, brown sugar-bourbon, or whatever you like.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823024505153,"sku":null,"price":9.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/bone-inham.png?v=1784609481"},{"product_id":"pork-belly","title":"Pork Belly","description":"\u003cp\u003eSkin-on, bone-out pork belly — the same belly we use to make our house bacon and porchetta. Cure it yourself for homemade bacon, roast it whole for crackling that breaks like glass (score the skin, salt heavily, roast at 200°F for 3 hours then crank to 425°F for 30 minutes), or cube it for braising. About 4–6 lbs each, fresh. Ask about smaller portions or scoring at the counter.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823024668993,"sku":null,"price":11.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/freshporkbelly.png?v=1784609359"},{"product_id":"capicola","title":"Capicola (Cappicollo)","description":"\u003cp\u003eCoppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, seasoned with garlic, paprika, and pepper, aged until silky. We slice it thin at the counter. Layer it on a sandwich with sharp provolone and pickled vegetables, or serve it on a charcuterie board with fig jam and a glass of red.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823024767297,"sku":null,"price":10.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/curedcapicola.png?v=1784609063"},{"product_id":"pork-back-ribs","title":"Pork Back Ribs","description":"\u003cp\u003eFull racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 225°F in a smoker or 275°F in the oven, wrap in foil with a splash of apple juice after 2 hours, pull at 200°F internal, finish with sauce. Or run the 3-2-1 method (3 hours smoke, 2 hours wrapped, 1 hour saucy). The classic backyard BBQ rib.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823024865601,"sku":null,"price":8.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/fullrackofporkbackribs.png?v=1784609321"},{"product_id":"pork-back-ribs-pork","title":"Pork Back Ribs (Wrapped)","description":"\u003cp\u003eFull racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's foil — ready to go straight from our cooler to your oven or grill. Bake at 275°F for 2.5 hours (or 225°F on the smoker for 4 hours), unwrap, finish with sauce, and back into the heat for 30 minutes more. Hands-off ribs without sacrificing quality.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823024963905,"sku":null,"price":6.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/porkbackribs-wrapped.png?v=1788754023"},{"product_id":"pork-loin-centre-cut-chops","title":"Pork Loin Centre-Cut Chops","description":"\u003cp\u003eCentre-cut pork loin chops — the part of the loin between the rib and sirloin sections, the most consistent thickness and texture of any chop. Cut 1 to 1.25 inches thick, bone-in. Brine for 30 minutes, pan-sear hard, finish in a 400°F oven to a 140°F internal, rest 5 minutes. The chop your kitchen-school instructor was thinking of.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823025094977,"sku":null,"price":12.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/centre-cutporkloinchops.png?v=1784609173"},{"product_id":"pork-butt-chops","title":"Pork Butt Chops","description":"\u003cp\u003eBone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook than lean loin chops. The pork-chop equivalent of a ribeye. Pan-sear hard, finish in a 400°F oven to a 145°F internal, rest. The marbling renders into the meat as it rests. Full flavour, forgiving cooking.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823025127745,"sku":null,"price":8.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/thick-cutporkbuttchops.png?v=1784609129"},{"product_id":"boneless-pork-chops","title":"Boneless Pork Chops","description":"\u003cp\u003eBoneless Ontario pork chops cut 3\/4\" thick from the loin. Quick cooking, kid-friendly, easy to portion. Brine for 30 minutes, pan-sear over medium-high heat for 3 minutes a side, rest. Pairs with applesauce, mustard, pan-fried apples, or a Marsala pan sauce. Sold in pairs.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823025193281,"sku":null,"price":9.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/bonelesscenter-cutporkchops.png?v=1784609098"},{"product_id":"pulled-pork","title":"Pulled Pork","description":"\u003cp\u003eSlow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and lightly sauced. Ready to warm at 300°F for 15 minutes and serve. Pile it on brioche buns with coleslaw, taco it with pickled onions and cilantro, fold it into mac and cheese, or top a baked potato with sour cream and chives. Made fresh weekly.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823025291585,"sku":null,"price":7.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/slow-cookedpulledpork.png?v=1784608979"},{"product_id":"mediterranean-pinwheels","title":"Mediterranean Pinwheels","description":"\u003cp\u003eBoneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomatoes, feta, spinach, and olive oil, then rolled and tied into pinwheels. Sliced into individual portions, ready for the oven. Sear briefly to set the crust, then bake at 375°F to a 140°F internal. The kind of dinner that looks like effort and isn't. Made fresh in-house.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823025324353,"sku":null,"price":10.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/porkpinwheelsrolledwithaMediterranean-stylefilling.png?v=1784608857"},{"product_id":"stuffed-pork-loin-roast","title":"Stuffed Pork Loin Roast","description":"\u003cp\u003eBoneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundried tomato-and-feta, or spinach-and-mushroom — rotating), rolled and tied. Roast at 350°F to a 140°F internal (about 1 hour for a 3-lb roast), rest 15 minutes, slice into 1-inch medallions. Filling rotates by season; call ahead to ask what's available.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823025422657,"sku":null,"price":12.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/rolledporkloinroastwithasavourystuffing.png?v=1784608834"},{"product_id":"stuffed-pork-loin-chops","title":"Stuffed Pork Loin Chops (Sundried Tomato \u0026 Feta)","description":"\u003cp\u003eBone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta cheese, fresh herbs, and a touch of garlic. The kind of weeknight dinner that tastes like effort but only requires an oven. Pan-sear to set the crust for 2 minutes a side, then bake at 375°F to a 140°F internal, about 15 minutes. Rest 5 minutes before serving.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823025520961,"sku":null,"price":11.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/thickporkloinchopsbutterfliedandstuffedwithsundriedtomatoandfeta.png?v=1784608672"},{"product_id":"ham-hocks","title":"Ham Hocks","description":"\u003cp\u003eHam hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The secret ingredient in Southern collard greens, Italian-American minestrone, German split-pea soup, or any pot of beans that needs depth. Available smoked (deeper flavour) or fresh. Simmer for 2+ hours, pull the meat off the bones, return everything to the pot.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823025652033,"sku":null,"price":7.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/hamhocks.png?v=1784608744"},{"product_id":"pigs-feet","title":"Pigs' Feet","description":"\u003cp\u003eFresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secret to gelatinous stocks, terrines, or traditional braises across many cuisines. Cleaned and split. Simmer for 3+ hours for stock, or braise in soy and aromatics for Korean jokbal, or roast for crispy trotter. Sold by the pound.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823025750337,"sku":null,"price":8.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/freshpigs_feet.png?v=1784608642"},{"product_id":"ground-pork","title":"Ground Pork","description":"\u003cp\u003eFresh Ontario pork, ground in-house every morning. The base for meatballs (mix with veal and beef), Chinese dumpling and bao filling, Italian Bolognese, Vietnamese banh mi, or just a quick stir-fry. Sold in 1-lb packs. Ground that morning, not the day before.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823025881409,"sku":null,"price":9.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/groundpork_83a1062d-462d-41dd-b692-167617788aa6.png?v=1784608601"},{"product_id":"sliced-bacon","title":"Sliced Bacon","description":"\u003cp\u003eSide bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse over real wood — no liquid smoke. Sliced thick for the pan. Cook over medium heat in a cold pan (start cold, let the fat render), flip when the edges curl, drain on paper towel. Save the rendered fat for cooking eggs in — best breakfast trick in the kitchen. Sold in 1-lb packs.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823026012481,"sku":null,"price":11.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/thickslicesoffreshsidebacon2.png?v=1784608783"},{"product_id":"peameal-bacon","title":"Peameal Bacon (Whole)","description":"\u003cp\u003eWhole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally from Toronto. Roast it whole at 325°F until the internal hits 145°F, glaze with maple syrup and Dijon in the last 20 minutes, slice thick. The best peameal bacon sandwich you've ever had. Sized 3–5 lbs.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823026078017,"sku":null,"price":6.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/wholepeamealbaconroll_37ae69ac-8fa2-44f0-8006-d865eca60c6d.png?v=1784608620"},{"product_id":"sliced-peameal-bacon","title":"Sliced Peameal Bacon","description":"\u003cp\u003eWhole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's St. Lawrence Market built its reputation on. Pan-fry over medium heat for 2 minutes a side until just browned. Serve on a Kaiser bun with mustard and a fried egg, or in a breakfast sandwich with cheddar and maple syrup.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823026209089,"sku":null,"price":9.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/thickpeamealbaconslices.png?v=1784608540"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/collections\/thickpeamealbaconslices.png?v=1788761439","url":"https:\/\/www.pfmeats.ca\/collections\/pork.oembed","provider":"P\u0026F Meat Products Ltd.","version":"1.0","type":"link"}