Minced Pork
Heritage Breed Minced Pork – Rich Flavour & Versatility
Coarsely minced from shoulder and belly cuts, our heritage breed pork mince contains around 25% fat, giving it a rich depth of flavour. Incredibly versatile, this high-quality pork mince is perfect for a wide range of dishes, from a slow-cooked ragù alla Bolognese to a classic Thai larb. Whether you’re looking to buy minced pork online for everyday meals or special recipes, this cut delivers exceptional taste and texture.
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."
Original: $10.07
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Minced Pork
Heritage Breed Minced Pork – Rich Flavour & Versatility
Coarsely minced from shoulder and belly cuts, our heritage breed pork mince contains around 25% fat, giving it a rich depth of flavour. Incredibly versatile, this high-quality pork mince is perfect for a wide range of dishes, from a slow-cooked ragù alla Bolognese to a classic Thai larb. Whether you’re looking to buy minced pork online for everyday meals or special recipes, this cut delivers exceptional taste and texture.
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."
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Description
Heritage Breed Minced Pork – Rich Flavour & Versatility
Coarsely minced from shoulder and belly cuts, our heritage breed pork mince contains around 25% fat, giving it a rich depth of flavour. Incredibly versatile, this high-quality pork mince is perfect for a wide range of dishes, from a slow-cooked ragù alla Bolognese to a classic Thai larb. Whether you’re looking to buy minced pork online for everyday meals or special recipes, this cut delivers exceptional taste and texture.
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."
