Pork

Fresh Australian Murray Valley pork hormone-free Class 1. Average tail is 500g give or take

Pig tails are rarely used in Australia but are becoming increasingly more popular due to the low cost and large amount of meat found on the bone. They are popular boiled in traditional West Indian dishes, smoking, curries, fried, roasted and more.

We highly recommend giving them a go as most who do come back again and again for this delicious off-beat cut.

Breakout River Meats free range. Whole heads range from 6 - 8.5kg

Uses: Used in making many dishes including roasted pigs head and brawn (and other pressed meats).

Bacon schnitzels are exactly how they sound - delicious! Because of our awesome bacon and our secret yummy ( egg free) batter mix

They are a great meal for breakfast lunch or dinner!

REAL SMOKED BACON INSIDE!

This pack features some of our best selling pork products and at a great discounted price.

// Also available: Mini Pork Pack

Swaps are OK!: We're happy to for you to swap up to two items of your choice, we will automatically swap them to equal value of the swapped items. Please leave your swapped item and packing preference notes in the provided space below.

This pack features some of our best selling pork products and at a great discounted price. 

// Also available: Mega Pork Pack

Swaps are OK!: We're happy to for you to swap one item for another item of your choice, we will automatically swap it to equal value of the swapped item. Please leave your swapped item and packing preference notes in the provided space below.

Australian Murray Valley pork hormone-free class 1. Roasts range from 1.5 - 20+kg

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

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

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

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

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

Fresh Australian Murray Valley pork hormone-free class 1. Average steak size is 70-150g.

Under-rated in Australia, pork schnitzels are one of the most popular schnitzels in the rest of the world.

Jordo's tip - Great when cooked in real butter and served with heaps of apple sauce!

Fresh black pudding. We usually stock Rodriguez Bros hand made Australian black pudding with an American influence..

Info: Contains pork blood, spices, pork meat, barley and other grains.

Uses: Sliced and eaten, often BBQ'd or fried. Serves: 4 4 chicken breasts 4 slices black pudding salt and pepper to season 8 rashers back bacon Method Prep:15min › Cook:30min › Ready in:45min Preheat the oven to 200 C / Gas 6. Cut a pocket in each chicken breast and stuff each one with a slice of black pudding cut in half. Season with salt and pepper. Wrap each chicken breast tightly with 2 rashers of bacon. Place onto a baking tray and cook the the preheated oven for 30 minutes. Serving suggestion Serve with potatoes and veg. Learn More

Whole free-range pig, you can really taste the difference

Take the pig whole or we'll cut it up for you for no extra charge.

What you get:

• 2 x Legs - Whole, boneless, diced, pickled and/or chops
• 2 x Loins - Whole, medallions, cutlets, chops and/or boneless rolled
• 2 x Bellies - Whole and/or sliced
• 2 x Spare Ribs - Whole and/or ribs
• 2 x Forequarter - Whole, boneless, diced, pickled and/or chops
• 2 x Hocks
• 2 x Trotters

The price for this product is the price per kg. Please note this product is sold in whole kgs only. Please see other listings for prices for other sizes.

Whole free-range pig, you can really taste the difference

Take the pig whole or we'll cut it up for you for no extra charge.

What you get:

• 2 x Legs - Whole, boneless, diced, pickled and/or chops
• 2 x Loins - Whole, medallions, cutlets, chops and/or boneless rolled
• 2 x Bellies - Whole and/or sliced
• 2 x Spare Ribs - Whole and/or ribs
• 2 x Forequarter - Whole, boneless, diced, pickled and/or chops
• 2 x Hocks
• 2 x Trotters

Fresh Australian Murray Valley pork hormone-free class 1. Great on the BBQ, pan or in the oven & easy to cook.

Popularity: Our smokey BBQ pork ribs share the rib popularity prize with our Hickory BBQ Beef Ribs.

Also available: BELLY / RASHERS for a similar boneless option.

A tasty for an alternative to the usual mince dishes and also great for stuffing game birds.

Fresh pork liver direct from the abattoir.

Size: average pack contains one liver and weighs is 800gm - 1.3kg each, please keep this in mind when entering your order quantity.

Uses: specialty cooking, student research, pet food.

Jordo's hand sliced double smoked leg ham. Jordo's Ham is hand cured and double smoked right here in our Wanniassa store! Hand sliced butchers ham is like no other, the ham quality is far superior and the imperfect hand slicing adds a dimension to your sandwiches (we really love sandwiches too).

About: Gluten-free. Contains no artificial additives, flavours or colouring. Low salt.

Hand-made, salted & smoked fresh in-store in our gourmet smokehouse, gluten-free.

Uses - Pea and ham soup, soup stocks, broth flavouring.

Contains no artificial colouring or flavouring.

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

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

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

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

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

Just like our famous original cabana minus the chilli.

A subtle smokey flavour followed up with a wholesome savoury taste.< Made with our female free range pork blended with our secret herbs and spices then slow cooked and smoked in our smoke house to gently fuse the flavours to bring you pork gold/p> Learn More

Traditional smoked dry Spanish chorizo. Great for slicing into rounds and cooking on the BBQ or pan-frying.

Heat: mild - no heat.

Hand-made fresh smokehouse bacon, you can really taste the difference! Streaky bacon is made from the belly only and does not include the loin eye. Streaky bacon is also known as American bacon or fatty bacon.

Did you know? - Most commercial bacon and cured meats are pickled, boiled, then flavored with liquid smoke flavoring and never actually see a smoke house, ours is smoked in a real smokehouse the old fashioned way. Our Bacon also contains no artificial flavorings (liquid smoke etc) and is gluten free.

Uses: Great for burgers, in salads, crumbling or an alternative to regular back bacon.

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.

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

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

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

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

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

Whites Farm. Roasts range from 1.5 - 20+kg

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

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

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

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

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

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).

Whole free-range pig, you can really taste the difference

Take the pig whole or we'll cut it up for you for no extra charge.

What you get:

• 2 x Legs - Whole, boneless, diced, pickled and/or chops
• 2 x Loins - Whole, medallions, cutlets, chops and/or boneless rolled
• 2 x Bellies - Whole and/or sliced
• 2 x Spare Ribs - Whole and/or ribs
• 2 x Forequarter - Whole, boneless, diced, pickled and/or chops
• 2 x Hocks
• 2 x Trotters

Whole free-range pig, you can really taste the difference

Take the pig whole or we'll cut it up for you for no extra charge.

What you get:

• 2 x Legs - Whole, boneless, diced, pickled and/or chops
• 2 x Loins - Whole, medallions, cutlets, chops and/or boneless rolled
• 2 x Bellies - Whole and/or sliced
• 2 x Spare Ribs - Whole and/or ribs
• 2 x Forequarter - Whole, boneless, diced, pickled and/or chops
• 2 x Hocks
• 2 x Trotters

Hand-made and smoked fresh in-store in our gourmet smokehouse. Our speck contains no artificial flavourings (liquid smoke etc) and is gluten free.

Note - Most commercial speck and cured meats are pickled, boiled, then flavoured with liquid smoke flavouring and never actually see a smoke house. Ours is smoked the traditional way and you can really taste the difference.

Breakout River Meats FreeRange.

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

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

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

Fresh Australian Murray Valley Breakout River ( Cowra ) pork hormone-free class 1. Average hock weighs between 600g-1.1kg depending on forequarter or hindquarter hocks.

Also available: Smoked Hocks.

Australian Murray Valley or Breakout River . Average chop size is 300g+.

Large pork forequarter (shoulder) chops are definitely a shop favorite. They have plenty of meat and have a great piece of crackling on the side. Also available: Pork Shoulder Roast.

Fresh Australian Murray Valley pork hormone-free class 1. Average size is 400g.

Buying guide: Pork fillets are a tender premium pork meat good to be fried up or sliced for various dishes. We suggest you also try PORK MEDALLION or PORK LOIN FILLET as a good steak sized alternative.

Malaysian Sesame Ginger Pork Stir Fry Recipe by Alvin Quah (Masterchef finalist) for Australian Pork's, International Pork Fest.

Ingredients:
500g Australian pork fillet, sliced thinly
2 tbsps sesame oil
2cm knob ginger, peeled and finely sliced
2 cloves garlic, peeled and crushed
4 dried red chillies, soaked, drained and chopped
1 onion, peeled and quartered
5 garlic shoots, cut into 4cm batons
Freshly ground white pepper to taste
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp Asian cooking caramel
3 tbsp chicken stock
3 spring onions, cut into 4cm batons
1 tbsp unsalted cashews
Steamed rice and Asian vegetables to serve
Cooking Instructions:
Heat a wok over a high heat for 2 minutes. Add the oil and stir fry the ginger, garlic, chillies and onion for 1 minute.
Add the pork and stir fry for 2 minutes.
Stir in the garlic shoots, pepper, sauces and stock and stir fry for 2 minutes.
Sprinkle over the spring onions and cashews, toss and cook for 1 minute.
Serve with steamed rice and Asian greens.
Note: if you don't like it hot, use 2 fresh red long chillies - they are sweeter.

/ Breakout river meats freerange. Average cutlet size is 150-200grams. Buy bulk and save!

Feel free to choose a complimentary marinade from the options below.

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.

Fresh free-range pork hormone-free Class 1.

Belly has always been well known for its tasty and versatile rashers but is rapidly becoming the most popular pork roast, definitely worth a go.

Jordo's Favorite - Soak a slab of bone-in belly for 48 hours in a basic sweet Chinese marinade (char sui/honey/sesame/light & dark soy/chili/fennel seed etc). then slow roast for 3-4 hours. Turn and spoon the marinade back onto the meat the whole time. Before serving turn the heat up to caramelize the belly - enjoy!

Cutting options are below. Extra FREE crackling with every pork roast! to get your free crackling tick the crackling box in the options menu below.

Fresh free-range Australian Murray Valley pork hormone-free Class 1. SAVE - BULK BUY!

Cube size cutting options are below.

Fresh free-range Australian Murray Valley pork hormone-free class 1. SAVE - BULK BUY!

Select your cube cutting size below.

All the hard work is done for you! We gather and cut up all of the fresh ingredients just like you would at home and then add the sauce - and we don't add any nasty preservatives or additives.

Includes: Stir-fry vegies, your choice of lamb, beef, veal, chicken, pork or combination and your choice of flavours. Please note 750gm minimum purchase.

Create your own special stir-fry using the options below:

Traditional dagwood dogs, just like the Carnies make. BONUS - Bulk discounts available for this product!

Cooking tips: Traditionally these are deep fried, however we find if you roll them around in a frying pan with a small amount of oil they cook just as well and far easier or for a healthier option they cook up will in the oven too. 180 degrees for about 30 mins... Learn More

Fresh free-range Australian Murray Valley pork hormone-free Class 1.

In our own secret recipe cure, these pieces can be boiled or smoked on your BBQ to create your own unique ham.

Breakout river meats free range 1. BULK DISCOUNTS AVAILABLE

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

Whites Farm via Breakout River or Fresh Australian Murray Valley pork hormone-free Class 1,Breakout river meats Free Range . Average chop weighs from 160-220gm. BULK BUY AND SAVE!

Feel free to choose a complimentary marinade from the options below.

Fresh Australian Murray Valley or Breakout River free range female pork.

Size: Average butterfly steak size is 150-220g, half for medallion.

Medallion and butterfly pork steaks are the same thing, the only difference is a medallion is half a butterfly steak. They are cut from the eye loin fillet, so they are very tender and versatile.

Fresh Breakout River Meats Free Range.

Jordo's Tip - Give pork taco's a go!

Also available - Extra lean pork mince (95% fat-free) & sausage making pork mince (85% fat-free). See options for details.

Hand-made fresh in-store in our gourmet smokehouse. Gluten-free.

Cooking: great baked, pan-fried or BBQ'd.

Jordo's tip - for something different try them fried and served with maple syrup poured generously over the top.

Hand-made fresh in-store in our gourmet smokehouse, you can really taste the difference!

Did you know? - Most commercial bacon and cured meats are pickled, boiled, then flavoured with liquid smoke flavouring and never actually see a smoke house, ours is smoked in a real smokehouse the old fashioned way. Our Bacon also ccontains no artificial flavourings (liquid smoke etc) and is gluten free.

Jordo's summer BBQ banana bacon and peach skewers:
Ingredients:
10 bananas
8 rashers of bacon
1 tin on peach slices
Method:
Cut the bananas into 4 pieces each and the bacon tail into 3 pieces and the bacon eye in half. Skewer the ingredients onto the skewers starting and ending with banana so each skewer has 4 pieces of banana on it. Cook on the BBQ (oiled up flame grill is best) until the ingredients are lightly toasted. Note, fold the bacon over a couple of times so it is the same size as the banana and peaches on the skewer. We have added a picture of some completed skewers viewable in the product pictures.

Jordo's traditional fresh Spanish chorizo is our #1 no expense spared premium fresh sausage and is our hands down favourite. They can be cooked and served as a whole sausage, can be added to salads or pastas and can be used in many other dishes.

We are proud to make this entire premium sausage from scratch and use only pork, beef, pepper (3 types), salt, paprika, garlic, red wine vinegar, red wine, brandy (lots) and fennel seed.

Heat: Medium pepper heat.

Please not our flavoured sausages come in 1kg frozen packs, please keep this in mind when entering your order quantity. This allows us to keep a large variety of sausage types as well as increasing availability. Our sausages are fresh-frozen as soon as they are made and have a 7 day life once de-frosted.

Hand-made fresh in-store in our gourmet smokehouse. Our most popular and famous smoked product. Probably the most popular product in the whole store. There is a 99% chance this will ruin other cabanossi's for you.

Each cabana is approx 150-200gm and is mild to medium chili heat.

Tip - Our cabanas are smoked and cooked so you can eat them as soon as you get them. You can also slice and fry on the BBQ. This greatly alters the taste and the heat of the chilli.

A hearty traditional thick English sausage, it is amongst our top 5 most popular sausages. Hand-mixed and made sausages using only fresh, natural ingredients.

Please not our flavoured sausages come in 1kg frozen packs, please keep this in mind when entering your order quantity. This allows us to keep a large variety of sausage types as well as increasing availability. Our sausages are fresh-frozen as soon as they are made and have a 7 day life once de-frosted. 

Our version of the salsiccia fresca has been passed down to Jordo by senior Italian butchers and after plenty of research we believe this authentic recipe follows centuries of tradition carefully.

For our traditional Italian sausage we use only the best fresh pork, pepper, chilli, salt, paprika, fennel and nothing else.

Please not our flavored sausages come in 500g frozen packs, please keep this in mind when entering your order quantity. This allows us to keep a large variety of sausage types as well as increasing availability. Our sausages are fresh-frozen as soon as they are made and have a 7 day life once defrosted. 

Our boerwors recipe is 100% hand mixed using the finest beef, pork, bacon, coriander, cloves, nutmeg, salt, pepper, red wine vinegar and nothing else.

Our winning recipe is a result of experimenting and testing many traditional recipes and testing them on our loyal Biltong fans.

Size: our boerwors weigh between 800gm-1.2kg each, please keep this in mind when entering your order weight.

Please not our flavoured sausages come in frozen packs, please keep this in mind when entering your order quantity. This allows us to keep a large variety of sausage types as well as increasing availability. Our sausages are fresh-frozen as soon as they are made and have a 7 day life once de-frosted. 

Size: Racks range from 400gm - 1.3kg each (big).

Rib sauce recipe: Here is one of our favourite rib sauce recipes that has no name, all measurement is done by feeling and tastes unbelievebale if you don't rush it. Here are the ingredients, the rest is up to you. Char sui sauce, smoked paprika, liquid smoke (not much/optional), tomato sauce, bbq sauce, minced garlic, soy sauce, sweet chilli sauce, brown sugar. See some of our other rib / brisket listings for even more great recipes.

Also available: Jordo's BBQ Sauce - great for rib basting.

Fresh Australian Murray Valley pork hormone-free class 1. Average trotter weighs 250-350gm.

Popular split and boiled in traditional West Indian dishes.

Fresh Australian Murray Valley pork hormone-free class 1. Great on the BBQ, pan or in the oven & easy to cook.

Jordo's Favorite - Soak your ribs for 48 hours in a basic sweet Chinese marinade (char sui/honey/sesame/light & dark soy/chili/fennel seed etc). Then slow roast for 1-2 hours or slow BBQ. Turn and spoon the marinade back onto the meat every 20 minutes. Before serving turn the heat up to caremelise the ribs - enjoy!

Please see also BELLY / RASHERS for a similar boneless option.

Fresh Australian Murray Valley pork hormone-free class 1. Hand made with premium loin fillet steak. These are the real deal.

Available with your choice of free marinade (see options). Great for enteraining & bulk deals available!

Fresh Australian Breakout River Pork.

Pork scotch makes a great roast with a piece of crackle over the top and also makes juicy tasty steaks. This is also regularly used to make pulled pork.

Fresh Australian Murray valley pork hormone-free class 1. Average schnitel is 100-200gm.

Under-rated in Australia, pork schnitzels are one of the most popular schnitzels in the rest of the world.

Jordo's tip - Great when cooked in real butter and served with heaps of apple sauce!