Minced Pork 500g

Offer £5.90 Save £1.05 Regular price Was £6.95

Offer

Each pack weighs approx. 500g

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We currently have 447 remaining in stock.

Delivered fresh
Native breed
Cook on the BBQ
Great for home smoking
Suitable for freezing

Product description

Coarsely minced shoulder and belly cuts create a pork mince with approximately 25% fat, packing a rich depth of flavour. Incredibly versatile, pork mince offers nearly limitless possibilities, from a delicious ragù alla Bolognese to a classic Larb.

Inspiration by Chef Valentine Warner
"Minced pork seems to play third fiddle to minced beef and minced lamb and is sadly overlooked I feel. Tender and giving it makes a most delicious ragù when cooked with the usual garlic and onions but this time adding a splash of white wine, fennel seeds, dried chilli, rosemary and tomato. Flip through some suitable pasta and pass over with grated pecorino or parmesan.

Alternatively make into a sauce with fennel, toasted hazelnuts, vermouth and cream.

Star ingredient Pad Kra Pow or Laotian Larb with plenty of fish sauce and lime juice added and eaten with a sour salad scattered with toasted rice and crispy onions is bonkers delicious. Such spicy Thai options then crowned with a crispy fried egg makes the simplest lunch surprisingly rich and invigorating to say the least.

Alternatively hard fry the pork mince with (boiled and drained) chopped French beans, fresh ginger and garlic, chilli and Szechuan pepper for a fiery and absurdly moreish rice accompaniment.

I love to blitz pork mince and shrimp together making a patty that when fried and dolloped with chipotle mayonnaise issues forth a burger of surf and turf insanity that any bun would be proud to open up for.

Whether frying pork mince simply with dried oregano, cracked black pepper, ground cumin seeds and onions and loading it into a tortilla beneath a spicy, green chilli salsa and diced, raw sweet onion or making it wetter with tomatoes, ancho and guajillo chillies provides an excellent filling for corn tortillas that would do well to include a little fried, browned cheese for the best tacos."

Ingredients

Outdoor-reared, heritage breed pork.

Journal

Available on our journal: a comprehensive guide on How to Cook Minced Pork, plus Nick Molyviatis' Pork Larb Recipe.and George Ryle’s Curried Sausage Roll Recipe.

Background

Our Tamworth and Middle White pigs are reared outdoors, where they can root, wallow, and display all their natural behaviours. Allowed to mature at their own pace, the fat naturally marbles the meat, giving the pork a superior texture. To enhance the naturally rich flavour, all our native breed pork is dry-aged on the bone for 3-weeks in our Himalayan salt chamber. Swaledale Minced Pork is Always Fresh, Never Frozen®, prepared to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.