2 packs x 4 breast per pack of 6oz air-chilled boneless skinless breasts

There are 2 methods used to process & disinfect chicken, referred to as water-chilling and air-chilling. 90% of all chicken is water chilled, a method where 1000's of chickens are placed in a communal bath of ice cold chlorinated water, adding considerable water weight and exposing them to cross contamination and the risk of diseases.

The healthy method is air-chilling. This is where chickens are individually hung in controlled temperature chambers and only purified air is used to disinfect them, not water. Air chilling eliminates added unnecessary water weight and significantly reduces risk of cross contamination and diseases like salmonella.

• Antibiotic & hormone free
• Flash frozen & vacuum sealed
• Cooks faster with way less shrinkage
• Better for the environment
• Healthier & safer

8 x 1lb thick-sliced Bacon

8 x 12-14oz thick Frenched center cut hotel style bone-in pork chops

These pork rib chops are taken from the rib section of the pork loin. We french the rib bone on each chop for a great plate presentation, and added flavour. Frenching is a technique where the rib bone is exposed and all the meat is removed from the bone.