CHRISTMAS 2018

Christmas is coming. Don't leave it to the last minute, order your meat from Jordo's Chop Shop today!

We have a wide range of meat and seafood available for the whole Christmas season in this section and throughout the entire Chop Shop onlne store. Some items may sell out early, so place your order now!

Please Note:

Although we pride ourselves on our accuracy, some of the items we sell for Christmas, such as whole ham and whole turkey, come in set sizes. On these products we have provided a weight range for you to select from. While we will do our absolute best to match your preferred size with the right item, please understand that there may be cases where we are unable to do so, and we will need to adjust the price of your order accordingly.

18 Item(s)

per page

  • Boneless Pork Leg

    Breakout river meats free range 1. BULK DISCOUNTS AVAILABLE

    Cooking Tip - Cook for 1 hour per kg of meat @180°c.

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  • Camembert & Cranberry Stuffed Chicken Breast Wrapped In Real Smoked Bacon

    Hand made right here @ the Chop Shop. The name says it all. We start with a large chicken breast fillet, cut a pocket and fill it with camembert and cranberry sauce and then wrap it in our famous real smoked bacon. They are delicious!

    Cooking guide: 35 - 40 minutes (or until brown and firm) in a pre-heated oven at 180°c. Alternatively you can pan-fry or BBQ them with no problems.

    Weight: each weighs approx 410gm.

    Thanks to our Facebook community for voting this one in!

    Learn More
  • Porchetta / Porketta - Boneless Pork Loin & Belly

    Fresh Australian Murray Valley pork hormone-free Class 1. Porchetta is the name for a traditional Italian roast that involves rolling a boneless pork loin with the belly attached. It is usually rolled with with garlic, rosemary, fennel and other herbs inside the roll (there are many many variations). Our customers mostly cook them on webber BBQ's but they can also be put in the oven, spit roast, wood fire or smoked.

    This product includes the meat only, the idea is for you to create your own unique porchetta at home. We can stuff and/or marinade them for you with our usual stuffings if you like, please see below for options.

    Size - the minimum size for a propper porchetta is over 3.5kg, anything under 3.5kg will have less belly and will be more like a rolled pork loin.

    Thanks to Pat McKenna for sending in his great photos of his porchetta for all to see!

    Bonus - Bulk discounts, FREE extra crackling and FREE heat-proof meat bands available (see below).

    Learn More
  • Pork Forequarter / Shoulder Roast Piece - Boneless

    Whites Farm. Roasts range from 1.5 - 20+kg

    The boneless forequarter makes a great tasty roast, with plenty of crackling.

    American BBQ fans: This is the correct meat to buy for making pulled pork.

    Jordo's easy pulled pork recipe -
    Place and mix the following in a slow cooker for 12-24 hours (depending on cooker) or alternatively slow cook on your webber/smoker/bbq:

    3 teaspoon vegetable oil
    3-4kg pork forequarter roast or pork belly
    2 cups of regular BBQ sauce
    1 1/4 cup apple cider vinegar
    1 cup chicken stock
    1 cup brown sugar
    2 tablespoons mustard powder
    3 tablespoons Worcestershire sauce
    2 tablespoons chili powder
    2 extra large onion, chopped
    6 large cloves garlic, crushed
    1 tablespoon dried thyme
    Flat hamburger buns (this will make 15+ rolls)

    Once the meat has fallen appart remove any bones and fat and then pull the meat apart so it becomes a pile of stringy meat. Place on buttered fresh or taosted flat buns with plenty of BBQ sauce. For a similar meal see our PULLED BEEF RECIPE.

    Learn More
  • Quail Medium 6 Packs

    Available year round fresh in 6 packs.

    Size: Medium (150-180gm each bird)

    Also Available: large (180-200gm each bird) see order details.


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  • Turducken - Gluten-free option now also available

    Jordo's Chop Shop is the official home of the turducken in Canberra!

    What All Is This Nonsense? a turducken is a mystical Christmas turkey (available year round) that is stuffed with a duck, the duck is then stuffed with a chicken and the chicken is stuffed one of our premium hand made stuffings. The original turducken (our favourite) has chopped apple & smoked bacon rasher stuffing inside but you can choose from a variety of flavourings below.

    Note: we only use free-range birds to make our turduckens. The whole turducken is boneless with the exception of the turkey's legs and wings that remain bone-in for aesthetic purposes. Available all year round (not just Christmas week). If no stuffing is chosen below you will receive the default apple and bacon strips stuffing.

    Basting & Cooking Tips: whilst roasting, baste the turducken in the fat that comes from the turducken with a basting brush. You also might like to wrap the turducken in Jordo's Real Smoked Bacon for extra taste and moisture. Aim to cook your turducken for 1hr 10mins per 1kg @ 165°c. For best results use a digital meat thermometer and cook until the core temperature reaches 67 degrees Celsius. If you don't have a meat thermometer you can add one to your cart here.

    Size: our turduckens weigh between 3.5-5kg each (boneless), please keep this in mind when entering your order amount. Note: we have now reduced the maximum size to 5kg to ensure easy cooking and oven fit. If you order over 5kg you will automatically be given two or more rolls equal in weight to make up your desired weight. An average 5kg turducken will feed 22+ people if serving with ham etc.

    Now also available: POLAMBEF! pork, lamb and beef roll, the new fronteer in roasting madness see it here.

     

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  • Oven Roasted Turkey Breast Fillet Royale

    Our most popular Christmas turkey item, now available all year round!

    Sizes: Each fllet weighs approx 2.5kg, please keep this in mind when entering your order weight.

    Cooking Instructions: Comes vacuum sealed and fully cooked. You may take it straight from the bag, slice and serve cold or bake and serve hot.

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  • Whole Fresh Turkeys

    Premium tasty, tender and succulent turkeys available all year round.

    Note: Available frozen all year round and available fresh during Christmas week and some other times during the year. Free-range option also available (see below).

    Basting Tips: While roasting, baste the turkey in the fat that comes from the turkey with a basting brush, you also might like to wrap the turkey in Jordo's Real Smoked Bacon for extra taste and moisture.

    Sizes: Our turkeys range from 3.5-11kg.

    Learn More
  • Spatchcock / large 500gm - FREE RANGE

    These tasty game birds are available year round fresh.

    Also available: large 500gm & extra large 600gm spatchcock (see options below).


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  • Real Smoked Premium Leg Hams

    Hand-made fresh in-store in our gourmet smokehouse. You can really taste the difference! Our hams contain no artificial flavourings (liquid smoke etc) and are gluten free.

    Sizes - 1/2 hams range between 5 - 7kg, whole hams range between 10 - 13kg, please consider this when entering your weight into the qty box.

    Note - Most commercial ham and cured meats are pickled, boiled, then flavoured with liquid smoke flavouring and never actually see a smoke house. Thankfully, ours properly smoked the traditional way.

    You can choose between Jordo's Chop Shop premium smoked hams or Zammit's premium smoked hams (multiple Sydney Royal Easter Show award winning), both at the same price and both the best you can buy.

     

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  • Pork Leg Roast Free Range

    Breakout River Meats FreeRange.

    Cooking tip - Rub salt and olive oil into the scored skin then place in the oven at 230°c until the skin has crackled then turn down and cook for 1 hour per kg of meat at180°c.

    Also available - We can also cut you pork leg chops at no extra charge, please indicate below if you require leg chops.

    Please also see other pork leg listings for boneless, pickled and other options.

    Learn More
  • Rolled Pork Loin Roast - Boneless

    Whites Farm/ Breakout River Meats Free Range pork hormone-free Class 1. Rolled pork loin is a premium pork roast.

    Cooking tip - Cook for 1 hour per kg of meat @180°c.

    Bonus - Bulk discounts and FREE extra crackling available.

    Learn More
  • Polambef - Pork, Lamb and Beef Roll

    From the makers of Canberra's #1 turducken comes the original POLAMBEF.

    Worked it out yet? A polambef is butterflied lamb leg inside butterflied beef rump inside butterflied pork leg. The original polambef (our favourite) has raspberry jam and bacon strips inside but you can choose from a variety of flavourings below.

    Note: We use only our top grade pork, lamb and beef to make our polambefs, these are available all year not just at Christmas and Easter.

    Basting & Cooking Tips: Whilst roasting, baste the polambef in the fat that comes from the polambef with a basting brush. You also might like to wrap the polambef in Jordo's Real Smoked Bacon for extra taste and moisture. Aim to cook your polambef for 1hr 10mins per 1kg @ 165°c, for best results use a digital meat thermometer and cook until the core temperature reaches 67 degrees Celsius. If you don't have a meat thermometer you can add one to your cart here.

    Size: Our polambefs weigh between 3-4.5kg each (boneless), please keep this in mind when entering your order amount. Note: we have now reduced the maximum size to 4.5kg to ensure easy cooking and oven fit. If you order over 4.5kg you will automatically be given two rolls equal in weight to make up your desired weight. An average 4.5kg polambef will feed 17-22 people.

     

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  • Cooked Frozen Vannamei Prawns 5kg Box

    Great quality and price for feeding larger gatherings at special occasions or during the festive seasons.

    These are in short supply so please give one weeks notice where possible to avoid disapointment. These are size 16 - 20 Learn More
  • Sea Scallops - Roe Off (1kg Box)

    Premium grade Japanese scallops. Roe-on also available upon request.

    Size: Boxes contain 1kg of premium roe-off scallops and can only be ordered by the whole box, please keep this in mind when entering your order quantity.

    Note: Brand may vary depending on season and availability.

    Learn More
  • Lobster

    Available fresh daily. Please note the indicated price is for display purposes only, as seafood prices change rapidly we get our fresh seafood prices on day to day.

    We can still however provide you with same day seafood service in most cases as we receive two fresh deliveries per day.

    < Learn More
    $80.00 each

    Out of stock

  • Whole Ducks 1.6-2.4kg

    Now available every day.

    Jordo's Tip: If you're making peking duck, make it the day before and your flavours and texture will be greatly improved!

    Size: for multiple of the same size please enter your order weight total and tell us what size ducks you need in the comments box below.

    Boned Duck Baked in Pastry Serves: 6 Ingredients 1 duck salt/pepper 2 tbsp. cognac 2 tbsp. port For the stuffing ½ cup mined onion 2 cloves chopped garlic 2 Tbsp butter ½ cup port or cognac 1½ cups each minced pork and veal 1 cup minced pork fat 2 lightly beaten eggs salt and pepper to taste ½ tsp thyme t tbsp orange zest ½ cup chopped walnuts For the pastry dough 5 cups all-purpose flour 2½ cups chilled butter, cubed 1 tbsp. salt 2 eggs about ½ cup cold water Instructions Cut the wings of the duck at the first joint and bone the duck as per the instructions (above). Lay the bird skin-side down on a cutting board. Slice off some of the thickest parts of the meat from the duck breast and thigh meat and cut into cubes. Place the cubes back onto the duck, season with salt and pepper and sprinkle with the cognac and port. Roll the duck up and place in fridge while preparing the pastry and stuffing. For the stuffing, cook the diced onion and garlic slowly in butter until they are tender and translucent. Transfer to large mixing bowl and add the port and cognac, minced pork, veal and pork fat. Add the eggs, salt, pepper, thyme, orange zest and chopped walnuts and mix well. To prepare the dough, place the flour and salt in a large mixing bowl. Add the chilled, cubed butter; rub the flour and butter together between the palms of your hands until it resembles fine sand. Add the eggs and mix with a wooden spoon. Add enough cold water so the dough easily holds it shape when formed into a ball. Turn the dough mixture out onto your work surface and knead several times until the dough forms a cohesive ball. Wrap with plastic wrap and place in fridge to chill for at least 15 minutes. Remove the duck from the fridge. Place the duck skin-side facing down on a work surface. Place enough stuffing inside the duck to cover the center part. Fold both sides inward toward the center and stitch up the opening using kitchen string and a trussing needle. Wrap and tie the string around the duck in 4 – 5 places to hold it together while cooking. Remove dough from fridge. Roll out ⅔ of the dough into an oval shape on a floured surface. Place the trussed duck on top of the dough, with the breast side facing up. Bring the edges of the dough up around the duck and pat into place. Roll out the remaining dough into an oval shape and place on top of the bottom crust. Pinch or press the edges of the top and bottom crusts together. Brush the top crust with an egg wash. Roll out the remaining pastry dough and cut out small round or oval shapes using a cookie cutter. Use the back of a knife to press fan-shaped lines into them. Decorate the top crust with these shapes. Brush the entire top crust and pastry decorations with egg wash. Place a foil funnel or piping nozzle in the center of the pastry to let out steam during baking. Bake for 1.5 to 2 hours at 180 C or 360 F. Remove from oven and let cool. Lift the top crust gently off and lift out the duck. Cut off the trussings, place the duck back inside the pastry and replace the top crust. Serve either cold or warm. Learn More
  • Fresh Turkey Buffe / Buffet

    Premium tasty, tender and succulent turkey buffe available all year round. A buffe roast is a whole bird with the legs and wings removed.

    Note: Available frozen all year round and available fresh during Christmas week and some other times during the year. Free-range option also available (see below).

    Basting Tips: While roasting, baste the turkey in the fat that comes from the turkey with a basting brush, you also might like to wrap the turkey in Jordo's Real Smoked Bacon for extra taste and moisture.

    Please Note:

    Although we pride ourselves on our accuracy, some of the items we sell for Christmas, such as whole ham and whole turkey, come in set sizes. On these products we have provided a weight range for you to select from. While we will do our absolute best to match your preferred size with the right item, please understand that there may be cases where we are unable to do so, and we will need to adjust the price of your order accordingly.

    Learn More

18 Item(s)

per page

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