- Suitable for freezing
- Delivered fresh
- Native breed
- Cook on the BBQ
- Great for home smoking
Coarsely minced shoulder and belly cuts produce a mince with a fat content of approx. 25% and as such packs real depth of flavour. Ridiculously versatile, pork* mince has almost limitless possibilities, from a delicious Bolognese sauce to a classic Larb.
Chef Valentine Warner minces pork:
"Minced pork seems to play third fiddle to beef and 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."
*Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. To maximise the naturally occurring flavour, all our native breed pork is dry-aged on the bone for 3-weeks in our Himalayan salt chamber; this further enhances the rich and distinctive flavour. Minced pork is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
Always Fresh Never Frozen®
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.