Extras

Jordo's secret BBQ sauce is now available in a 500ml + jar. Handmade at Jordo's Chop Shop Wanniassa ACT. Keep refrigerated after opening, consume within 6 months of opening. Contains no overly hot or spicy ingredients.

Tastes like: Smokey heaven, sweet, savoury, based on some of the famous genuine deep south USA BBQ rib sauces, but better.

Uses: For marinading meat, basting onto meats while cooking to create a thick sauce glaze on your meats (with a basting or paint brush), basting spit meat while spit roasting, dipping sauce for meal and snack foods, delicious gift.

 

CHAR SUM SAUCE, SOY SAUCE, BROWN SUGAR, THICKENER, herbs and spices CONTAINS GLUTEN Learn More

Official Jordo's Chop Shop car window (external) high quality stickers. Buy some or get one free with any meat order! 

Free stickers! To get your free Jordo's Chop Shop car window sticker just tell us you'd like one in the final comments box during checkout.

Learn More

A Jordo's Chop Shop gift voucher is the perfect gift for any foodie! They are available in multiples of $10 and are valid for 12 months from date of issue.

When we receive your order we make the voucher up with all the personalised details you request (see options) and laminate it.

Your custom made voucher can be either delivered to you or we can deliver the voucher directly to the lucky recipient.

With over 600 products and services to choose from, you can't go wrong with a gift voucher from Jordo's.

Bonus: our gift vouchers are also valid at www.canberraspitsandpartyhire.com

Learn More

Bag of veggies ready to roast. We cut them up for you so all you have to do is throw them in the oven!

Our mix automatically contains potato, pumpkin, onion, carrot and sweet potato. You can also add capsicum (see options). If there is something you don't want in your mix, please let us know in the requests box below.

Learn More

Probably the best thing in the world, Jordo's Bacon Jam can be eaten on crackers, toast, hotdogs and pretty much anything you want to taste amazing.

Contains: no artificial ingredients, all we can say is: BACON, COFFEE, JACK DANIELS, CHILLI, MAPLE SURUP + 5 other ingredients.

Allergens: gluten-free, nut-free.

Note: there may be a little fat at the top of the jar as we hot seal them for health and safety reasons. If you don't want to use the fat, scrape it off and discard.

 

Learn More

Premium quality liquid smoke flavouring, used for jerky making and other applications that require a liquid smoke taste.

Also available: Liquid Smoke Flavouring 5L

Learn More

We produce the eggs on a property which also grows sheep and cattle, using rotational sustainable farming. Our pastured eggs are laid by chickens living freely in the paddock, grass-fed, and housed in mobile caravans. The caravans are moved every 2 days to ensure the chickens get new grass and stay in the sun all day. The stocking density is just 45 chickens per hectare. In other words, each chicken has about 180sq.m. to roam around freely. This makes the eggs healthy and delicious. They poach very well and have a flavor and a taste unlike other eggs

Hilltops Free Range eggs received the Champion ribbon at the Royal Canberra Poultry Show 2018. The professional jury measured and scored all eggs according to 9 criteria, and Hilltops eggs received perfect scores in 5 of those criteria: yolk, albumen, chalazae, freshness, shell texture, freshness, bloom and appearance.

Beyond Free Range

The chickens in our Hilltops farm roam around with 180 sq.m. per chicken boasting 45 chickens per hectare. We move their mobile sheds around every few days so they can always enjoy fresh green grass. No barns nor cages. Pastured eggs from happy chickens.

Clean air, clean food

Our farm is in the cleanest region in Australia. The chickens feed on lush green grass and bask in the glorious sun, making Hilltops free range eggs naturally healthy and the yolk bright orange.

Fresh Farm to Table

Hilltops Free Range eggs are brought to you directly from our farm, fresh and organic. There is minimal transport and storage, no re-sellers nor long distribution chains. From the farm to your table in hours.

Biodynamic organic

We rotate the paddocks on our 2,000acres farm between our chickens, Merino sheep and Angus beef cattle. We apply biodynamic and organic farming principles to protect the land and respect the animals.

Pastured eggs

'Pastured' means our our chickens are raised outdoors, eat fresh green grass and enjoy the sun and wind on their feathers. They are protected by our Maremma Sheepdogs.

No additives

No hormones added, no omega-3 fish additives, no pesticides, no yolk coloring, no GMs. All food grown and produced locally. Naturally produced food for best taste and nutritional characteristics.

For more information visit the HILLTOP Free Range website

Learn More

We produce and sell a variety of jams and sauces from our fresh produce that we grow on the farm. RoyBoy's Worcester Sauce Only the finest and freshest ingredients are added to the Worcester Sauce. Great on meat and fish dishes. Also add to salads for that special taste. Available in 250ml bottles. Ingredients Sugar Plums Brown Sugar Brown Vinegar Treacle Pepper Garlic Ginger Spices & Salt Learn More

The original takeaway style spring roll Cooking Instructions Deep Fry:- 190 C for 5 mins until golden brown Oven :- preheat oven to 200 C for approx 12 - 15 minutes Ingredients Vegetables (45%) [cabbage,onion], Water, WHEAT flour, WHEAT starch, Animal fat, Saly, Sugar, Onion powder, Flavour Enhancer (621), Celery powder, Spices, Natural Colours (crocin, Crocetin) Contains Gluten Learn More

The Enforcer BBQ Rub!!! A vinegar based Rub with a touch of Heat. Great for Pork, Chicken and Seafood Learn More

Mafia Steakout BBQ Rub! Especially designed for smoked beef!! Love that Dark Bark, then you'll love Mafia Steakout! DARK AND RICH Learn More

Barbecue Mafia Tubs - Mafia Steakout - 2kg - Mafia Steakout BBQ Rub! Especially designed for smoked beef!! Love that Dark Bark, then you'll love Mafia Steakout! DARK AND RICH Learn More

Fire Slap BBQ Gloves are made of Aramid fibers, a class of heat-resistant and strong synthetic fibres. The same fibres used in the manufacture of race car, police, military, fire and rescue protective uniforms. Your gloves are EN 407 standard certified with a heat resistance to 300°C / 572°F. Although these gloves have an extremely high heat rating we ask that you only use them for your normal day to day BBQ and cooking needs as unnecessary exposure to extreme temperatures above 300°C / 572°F will shorten the life span of your kick ass gloves. Please do not touch/hold any heat source for more than a couple of seconds as most heat sources will be well above 300°C / 572°F and will burn through. Be very careful of handling any metal/porcelain plates or grates that have been inside your cooker as they retain heat very well and can sometime be well over 300°C / 572°F. The length of the gloves is no mistake either as this feature provides protection to your forearms from those nasty BBQ brandings were sure you have experienced in the past. Our gloves are tough as nails but they are not designed to pick up wet cuts of meat like beautiful juicy briskets or sticky pork ribs so please keep them as dry as possible and give them a hand wash every once and a while in warm water to keep them clean. Learn More

THE REAL DEAL: Accept no substitutes and choose the best meat claws on the market. Made of heavy duty durable BPA-free plastic material that withstands high heat (heat resistant to 450F/250C). COOK LIKE A MASTER-CHEF: These bbq claws are just what you need when cooking pulled pork, brisket, pork shoulder and butt, chicken, whole turkey, shredded beef, ham and a lot more. Impress your husband, wife and children with DELICIOUS FOOD they love. SURPRISE YOUR FRIENDS WITH GREAT GIFTS: For constantly barbeque lovers, the grill-a-holics in your life and for people that love to harness their inner Wolverine, these high quality meat claws will be the favorite BBQ accessory for years EASY & FUN TO USE: shredding, carving, handling, lifting and pulling apart meat has never been easier. These cooking claws are designed for easy handling and shredding of larger pieces of meat, roasts, turkey, chicken and pork. Just hold your meat with one claw and use the other to shred away. Learn More

BBQ Mafia Mobster Sauce 500ml is a traditional American BBQ Sauce with a savoury Aussie twist. Perfect for ribs, fries and meat pies. Net Content: 500ml Learn More

this is an awesome, full flavored, thick yummy sauce made from all natural ingredients. the newest addition to our home made sauce range. made on sweet pink lady apples with the fruity habaneros adding their pow. mixing in the lemon and all natural ingredients this moreish, addictive, tasty sauce is a must for the cupboard. no added water just simmered, blended raw ingredients. This textured, full bodied sauce can be used baist, to cook with or a dipping sauce it will be your new go to. yes it has a bit of a punch folks. Learn More

The deliciously sweet raspberry vinegar vinegar is a must for french cooking. Try it on salads with walnut and chicken. Perfect for coleslaws, cabbage, pork and desserts.

The subtle complex flavour of the raspberry vinegar will enhance your dishes and make them irresistible.

Ingredients: Raspberry pulp, water, cider vinegar, sugar, cloves, pepper and xanthan gum 451 .

La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

Two Groves One Objective
La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

Processing Plant
La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

People
Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

Learn More

High quality caul fat from free-range famale pigs.

What is caul fat?: caul fat is a thin film of fat that covers a pigs intestines. It can be melted down to add moistire to dishes, used to wrap roasts for extra moisture and for sausage casing (rare).

Learn More

Black cherry finishing vinegar is a rich and complex condiment that can vitalise almost any recipe.

La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

Two Groves One Objective
La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

Processing Plant
La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

People
Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

Learn More

La Familia BBQ Rub!!! A vinegar based rub that is great for Pork, Chicken and Seafood. A Vinegar Hit! 150g Learn More

Fresh Australian Murray Valley pork hormone-free Class 1. Go on, you know you want to! Buy bulk and save.

FREE CRACKLING! - If you buy one of our pork roasts and would like some extra crackling, we'll give you some free! Just select free crackling when adding the roast to your cart.

Learn More

Make your veggies crispy on the outside and fluffy on the inside the old fashioned way with the power of duck fat!

Jordo's tip:
•Place your veggies in a pot of shallow cold water (just covering the viggies).
•Boil then drain water well.
•Melt two tablespoons of duck fat in your roasting tray for every 1kg of veggies.
•Place veggies in the tray then roll/mix with the duck fat and roast until crispy.

Also Available: Goose Fat - see: Rougie Goose Fat

Learn More

Fresh grass-fed beef suet direct from the abattoir.

Uses: great for specialty and old fashioned cooking and also Christmas puddings.

Learn More

About:

This pure ancient sea salt contains no additives or preservatives, but is loaded with natural minerals and elements such as magnesium and calcium.

These natural mineralized brines give the salt a lovely pink colour, as well as a unique and delicious flavour. Our Gourmet Pink Salt Flakes are enjoyed by food connoisseurs the world over.

Place in a small finger bowl and sprinkle over meals prior to eating. Taste the difference!

Learn More

The highest quality meat smoking chips available.

Size: we are happy to supply any amount but recommend you use at least 500gm to produce good smoke.

Learn More

Use the equipment the pro's use at a discounted special pack price.

This pack includes all of the best quality go-to knives and the best steel available. For more info on each item please see their individual listings in the tool shop - BUTCHERS EQUIPMENT

Includes:
*1x FDick Fine Steel
*1x 20cm Victorinox Chefs Knife
*1x 25cm Victorinox Butchers Steak Knife
*1x 12cm or 15cm Victorinox Boning Knife (your choice see below)
*1x 20cm Victorinox Breaking Knife.

Learn More

Contains no meat and is not produced in meat a manufacturing area.

Cooking: BBQ, pan, oven, grill, deep fry. Veggie patties are very versatile.

Uses: Great for a no meat alternative at sausage sizzles etc.
Very popular, even our butchers give them the thumbs up!

Learn More

If you are handy at sharpening your own knives or wish to learn you will need a quality sharpening stone. The Bear stone is the only choice for professionals and those who care for their knives, they feature a coarse side for getting the initial edge on your knives and a fine side for keeping them sharp. Once sharp we recommend a fine (smooth) steel see F-Dick Steel

For our valued customers who are serious about learning to sharpen knives we are more than happy to give you a beginners demonstration and follow up advice to get you started.

Brands man vary depending on availability Learn More

La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

Two Groves One Objective
La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

Processing Plant
La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

People
Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

Learn More

La Barre Olives Blood Plum Finishing Vinegar is made with the finest plums from Young in New South Wales. Splash on a salad or use as a garnish. We hope you enjoy the rich and complex flavour of this wonderful finishing vinegar.

Try pouring the vinegar on a combination of vegetables such as sweet potato, zucchini and beetroot.

Ingredients: Plums, sugar, vinegar, cloves, peppercorns, bay leaves, and xanthan gum.

La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

Two Groves One Objective
La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

Processing Plant
La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

People
Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

Learn More

Premium quality liquid smoke flavouring, used for jerky making and other applications that require a liquid smoke taste.

Also available: Liquid Smoke Flavouring 545ml Bottles

Learn More

Spicy apricot finishing vinegar will bring wonderfully warm and rich flavours of north Africa to your food.

La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

Two Groves One Objective
La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

Processing Plant
La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

People
Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

Learn More

The La Barre caramelised balsamic vinegar will bring warm and luxuriant flavours to any food you add it to. Add it to your La Barre extra virgin olive oil to make the perfect vinaigrette or glaze a roast.

La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

Two Groves One Objective
La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

Processing Plant
La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

People
Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

Learn More

We can cure your fish in our own special brine and smoke it for you!

The price shown is correct, however please do not weigh your own fish and add this product to your cart as we must weigh the fish here at the shop on our certified scales. In short this is not an item that can be ordered and paid for online. If you are a regular online customer we can pick up your fish when we drop your meat order off and drop them back to you smoked on your next delivery (let us know on your order in the comments section).

As we must smoke a fair quantity of products to make it worth while firing up the smoker there may be a few days in the week where you will have to wait for the next smoking session.

If you'd like your fish smoked, please either bring them to the store, or email orders@jordoschopshop.com or call 02 62318755 for any queries.

 

Learn More

Use the knives the butchers use.

Butcher steak knives are used for slicing large pieces of meat, chunky vegetables and other bulky foods.

Victorinox knives are the highest quality knives available, usually only available to trade.
These are the exact knives we and most butchers use and the only brand we would recommend.

Learn More

The most popular professional sharpening steel for butchers and chefs in the world due to its super smooth finish, perfect oval shape and sturdy construction.

F-Dick steels have been the only brand Butchers have trusted for hundreds of years and we are sure you will love it too.

DID YOU KNOW: F-Dick steels never wear out? There are professional butchers today still using F-Dick steels that were manufactured pre-WW1. Learn More

These are premium thin natural sausage casings processed and formed to make sausage making easier for you (not the cheap hard supermarket type).

Each skin will fill about 5 of meat (depending on your skill!)

Help Is Here! - We are more than happy to give you advice and tips on making great sausages, just email, phone or come in and see us.

Learn More

These are premium thick natural intestine sausage skins. They are untied, loaded onto tubes and soaking in natural brine.

Each will fill between 8 - 12kg of meat .

Help Is Here! - We are more than happy to give you advice and tips on making great sausages, just email, phone or come in and see us.

There are 9 skins to a bundle and they say the bundle fills between 100 and 120 kg. Learn More

Cryovac Bags with Free Cryovacing service.

If you would like your purchased products vaccum sealed or would like to just buy the bags we've got it covered.

We use durable Cryovac brand vaccum bags and also have double thick bone resistant bags available (see below).

Sizes range from 100x200mm right up to the huge 400x600mm bags.
All bags are the same price.

- If we are Cryovacing products for you, we will choose the appropriate bag sizes to accommodate your requests. Please add enough bags to your cart to cover how many portions you would like.
- If you are purchasing bags only, please inform us below as to what size approx you want to order and we'll inform you of the closest available sizes.

Learn More

Use the knives the butchers use.

Butchers Breaking knives are a good all rounder and can be used for regular preparation of meat, vegetables and general household foods.

Victorinox knives are the highest quality knives available, usually only available to trade.
These are the exact knives we and most butchers use and the only brand we would recommend.

Learn More

Use the knives the Butchers and Chefs use.

The chefs choice. This knife is a good all rounder and can be used for regular preparation of meat, vegetables and general household/restaurant foods.

Victorinox knives are the highest quality knives available, usually only available to trade.
These are the exact knives we and most butchers use and the only brand we would recommend.

Learn More

Use the knives the butchers use.

Boning knives are versatile and can be used for fine preparation of meat, vegetables and general household foods.

Victorinox knives are the highest quality knives available, usually only available to trade.

These are the exact knives we and most butchers use and the only brand we would recommend.

Learn More