Extras

Now posting all non refrigerated products Australia wide FREE! (*orders over $75)

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  • Jordo's BBQ Sauce 1/2 Litre - home made BBQ sauce for meat basting, marinading and dipping

    Jordo's secret BBQ sauce is now available in a 1/2 litre 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.

     

    Learn More
  • Jordo's Chop Shop T-Shirts // White T Shirts

    Official Jordo's Chop Shop t-shirts feature the Jordo's Chop Shop logo on a quality heavyweight t-shirt. Available in sizes small to XXL.

    Learn More
  • Jordo's Chop Shop T-Shirt // Black

    Official Jordo's Chop Shop t-shirts feature the Jordo's Chop Shop logo on a quality heavyweight t-shirt. Available in sizes small to XXL.

    Learn More
  • Jordo's Chop Shop Ladies Tank Top // White Singlets

    Official Jordo's Chop Shop singlets feature the Jordo's Chop Shop logo on a quality heavyweight (and fairly long) singlet. Available in sizes small to XL.

    Learn More
  • Jordo's Chop Shop White Vinyl Window Stickers 200mm

    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
  • FIRE SLAP BBQ GLOVES (PAIR)

    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
  • $500 Gift Voucher

    A Jordo's Chop Shop gift voucher is the perfect gift for any foodie! They are available in $20, $50, $100, $200 & $500 values 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
  • $200 Gift Voucher

    A Jordo's Chop Shop gift voucher is the perfect gift for any foodie! They are available in $20, $50, $100, $200 & $500 values 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
  • $20 Gift Voucher

    A Jordo's Chop Shop gift voucher is the perfect gift for any foodie! They are available in $20, $50, $100, $200 & $500 values 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
  • $50 Gift Voucher

    A Jordo's Chop Shop gift voucher is the perfect gift for any foodie! They are available in $20, $50, $100, $200 & $500 values 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
  • $100 Gift Voucher

    A Jordo's Chop Shop gift voucher is the perfect gift for any foodie! They are available in $20, $50, $100, $200 & $500 values 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
  • Liquid Smoke Flavouring 545ml Bottles

    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
  • Prickle Hill Worcester Sauce

    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
  • Bar-B Baste Spray Marinade - Garlic, Lemon and Herb

    Lip smacking with a punch of thyme sure to liven the palate. This creation is an oldie but a goody, just the right herb flavour to compliment any meat or vegetarian dish. Experiment on the BBQ and explore in the kitchen. We wanted this one to appeal to all kinds of cooks! Bar-B Baste is a range of trigger spray sauces, bastes and marinades that enable you to achieve those traditional and modern flavours you love in the convenience of a spray application. We hope you enjoy how quick and easy it is to use! Available in 250ml size, our clear bottles give you a sneak peek of what you are going to get. With the use of the trigger you can spray your food with Bar-B Baste to create a glaze, slowly building the flavour profile as you go without those issues of having to marinate for hours or losing sauce as it falls off or burns. You are in control of how much sauce you use and it’s easy to use just – point and spray! For a more intense flavour we recommend you spray your food before eating. Application: Best done once meat has been seared. Apply in light, even coats to build your flavour. Use during the cooking process, then prior to serving. Use on anything you like and have some fun! Learn More
  • Bar-B Baste Spray Marinade - Smokey BBQ

    Original, the name says it all. OUR interpretation of a classic sauce, an Aussie favourite with a bold smokey flavour to make it smokey enough! Hey TRUE BLUE! Awesome on any meat - use on a roast or the simple snag. Turn your average meat dish into one that will turn heads and taste buds. The kids will love this one! Bar-B Baste is a range of trigger spray sauces, bastes and marinades that enable you to achieve those traditional and modern flavours you love in the convenience of a spray application. We hope you enjoy how quick and easy it is to use! Available in 250ml size, our clear bottles give you a sneak peek of what you are going to get. With the use of the trigger you can spray your food with Bar-B Baste to create a glaze, slowly building the flavour profile as you go without those issues of having to marinate for hours or losing sauce as it falls off or burns. You are in control of how much sauce you use and it’s easy to use just – point and spray! For a more intense flavour we recommend you spray your food before eating. Application: Best done once meat has been seared. Apply in light, even coats to build your flavour. Use during the cooking process, then prior to serving. Use on anything you like and have some fun! Learn More
  • Bar-B Baste Spray Marinade - Rosemary, Honey and Mint

    The perfect sauce to compliment lamb, use with veggies or to dress a salad or potatoes. Get creative with spraying and try these classic flavours at your next BBQ. Make your BBQ gourmet with this Bar-B Baste spray! Bar-B Baste is a range of trigger spray sauces, bastes and marinades that enable you to achieve those traditional and modern flavours you love in the convenience of a spray application. We hope you enjoy how quick and easy it is to use! Available in 250ml size, our clear bottles give you a sneak peek of what you are going to get. With the use of the trigger you can spray your food with Bar-B Baste to create a glaze, slowly building the flavour profile as you go without those issues of having to marinate for hours or losing sauce as it falls off or burns. You are in control of how much sauce you use and it’s easy to use just – point and spray! For a more intense flavour we recommend you spray your food before eating. Application: Best done once meat has been seared. Apply in light, even coats to build your flavour. Use during the cooking process, then prior to serving. Use on anything you like and have some fun! Learn More
  • Bar-B Baste Spray Marinade - Honey Soy

    Can't go past this combination. A stir-fry, with rice or your favourite meat kebab, this one will appeal to the whole family. Have some fun in the kitchen and try this spray! Bar-B Baste is a range of trigger spray sauces, bastes and marinades that enable you to achieve those traditional and modern flavours you love in the convenience of a spray application. We hope you enjoy how quick and easy it is to use! Available in 250ml size, our clear bottles give you a sneak peek of what you are going to get. With the use of the trigger you can spray your food with Bar-B Baste to create a glaze, slowly building the flavour profile as you go without those issues of having to marinate for hours or losing sauce as it falls off or burns. You are in control of how much sauce you use and it’s easy to use just – point and spray! For a more intense flavour we recommend you spray your food before eating. Application: Best done once meat has been seared. Apply in light, even coats to build your flavour. Use during the cooking process, then prior to serving. Use on anything you like and have some fun! Learn More
  • Classic Spring Rolls

    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

    Regular Price: $2.20 each

    Special Price $1.80 each

    As low as: $1.60 each

    View Details

  • Barbecue Mafia Rubs The Enforcer - 350g

    The Enforcer BBQ Rub!!! A vinegar based Rub with a touch of Heat. Great for Pork, Chicken and Seafood Learn More
  • Barbecue Mafia Rubs Mafia Steakout-350g

    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 DELUXE PACK

    1 x Pair Fire Slap BBQ Gloves 1 x Pair Fire Slap BBQ Claws 1 x Fire Slap Digital Probe Thermometer 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
  • Jordo's Bacon Jam - 240gm

    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
  • Bag of veggies ready to roast - Pre-cut vegetables

    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
  • La Barre Raspberry Finishing Vinegar 250ml - ACT Region

    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
  • Barbecue Mafia Rubs La Familia - 350g

    La Familia BBQ Rub!!! A vinegar based rub that is great for Pork, Chicken and Seafood. A Vinegar Hit! 350g Learn More
  • Extra Pork Crackling / Crackle / Pig Skin / Fat

    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
  • Luv-A-Duck Duck Fat

    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
  • Beef Suet / Fat

    Fresh grass-fed beef suet direct from the abattoir.

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

    Learn More
  • Murray River Gourmet Pink Salt Flakes 250gm

    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
  • Beechwood Smoking Wood Chips - Raucher Gold

    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
  • Victorinox & FDick Pro Knife & Steel Pack

    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

    Regular Price: $358.25 each

    Special Price $340.00 each

    View Details

  • Veggie Patties

    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
  • Sharpening Stone / Norton Bear Combination

    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 Classic French Style Dressing 500ml - ACT Region

    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 Blood Plum Finishing Vinegar 250ml - ACT Region

    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
  • Liquid Smoke Flavouring 5L

    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
  • La Barre Spicy Apricot Finishing Vinegar 250ml - ACT Region

    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
  • La Barre Caramelised Balsamic Vinegar 250ml - ACT Region

    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
  • La Barre Black Cherry Finishing Vinegar 250ml - ACT Region

    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
  • Caul Fat

    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
  • Fish Smoking Service

    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
  • Victorinox 25cm Butchers Steak Knife

    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
  • F-Dick Super Fine Butchers Steel 30cm

    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
  • Thin #23 Devro Sausage Casings / Skins

    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
  • Thick #30 Devro Sausage Casings / Skins

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

    Each will fill between 5.5-7kg 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
  • CRYOVAC Vaccum Bags & Service - All sizes

    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
  • Victorinox 20cm Butchers Breaking Knife

    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
  • Victorinox or equivilent 20cm Chefs Knife

    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
  • Victorinox Butchers Boning Knife 15cm & 12cm

    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
  • Sliced Onions - Great For Sausage Sizzles etc.

    Hand sliced (yes tears and all) by our staff for your convenience. A great time saver for sausage sizzle fund-raisers, BBQ's and in the kitchen.

    BUY BULK AND SAVE!

    If ordering more than 5 kg please let us know 2 days in advance to avoid disappointment as we like to ensure adequate stock quantitys. While we do keep back up there we do also sometimes sell out as this service is on high demand Learn More

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