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Scottish Pork Mince (400g)

Our pork mince is produced from the shoulder meat of the finest Scottish pork. The lean meat is then freshly minced by our Master butchers. All of our pork is sourced in the West of Scotland, processed in Ayrshire and then expertly prepared by our Master butchers.

When is a sausage not a sausage? When it is actually pork mince. There is no escaping the fact that, by and large, pork mince, regardless of seasoning, is simply the inside of a sausage. That said it is versatile and great value and there are loads of ways to get creative for a quick midweek meal.

£4.99

Scottish Pork Mince (400g)

Description

Our pork mince is produced from the shoulder meat of the finest Scottish pork. The lean meat is then freshly minced by our Master butchers. All of our pork is sourced in the West of Scotland, processed in Ayrshire and then expertly prepared by our Master butchers.

When is a sausage not a sausage? When it is actually pork mince. There is no escaping the fact that, by and large, pork mince, regardless of seasoning, is simply the inside of a sausage. That said it is versatile and great value and there are loads of ways to get creative for a quick midweek meal.

Additional information

Weight0.4 kg
Shelf Life

Minimum of 3 Days on Delivery

Packaging

Carefully packed in a protective atmosphere by our team for freshness.

Cooking Tips

Think of mince not as a separate entity but as the cut of meat that it comes from. Yet because it is broken down it becomes pliable and more tender but that doesn't change the need for educated cooking. Mince from sirloin will cook quickly to make an excellent burger but mince from beef shin will still need long slow cooking to bring out its best side. In the same vein choose the right mince for the job.

Use beef mince because it is beef not because it is mince. To some extent, they can be interchangeable but you would never make a cottage pie with lamb mince or a shepherd's pie with beef. Bolognese though actually suits the soft sweet mince of lamb rather than the more solid aspect of beef. When making a mince dish such as Bolognese do not see it as a quick supper. The best meat sauces are simmered in plenty of water for several hours to make the sauce soft and sensual.

Don't let the rather tarnished reputation of mince put you off. It is a hugely versatile ingredient that is there because it is the best meat for the job not because the butcher had too many offcuts or the mortgage is overdue. Let the recipe and its needs dictate the fat content of the meat; lean and low is not always the way to go. Get creative with pork mince; it makes a great chilli con carne and a sausagey twist on meatballs. Mixed with apricots and Moroccan spices it makes an interesting version of kofte kebab.

Pack Size

400g of Mince

Servings

2 – 4