Versatile, juicy and weeknight-easy, our pork mince browns beautifully for everything from meatballs and burgers to ragù, dumplings and stir-fries. Coarsely ground for proper texture, it takes on herbs, garlic and spices like a dream. Cook it through, reduce your sauce until glossy, and dinner’s sorted.
Coarse grind for better browning and a meaty bite
Balanced fat for juiciness and flavour
Flexible: meatballs, Bolognese, dumplings, lettuce wraps, tacos
Butcher-prepared for consistent results
Typically minced from shoulder/leg cuts for flavour and moisture
Medium/coarse grind; fat level set for a succulent cook
Fresh, never previously frozen (unless stated on pack)
Brown first: Hot pan, little oil; break up and fry until well coloured.
Build flavour: Add onion, garlic, herbs/spices; deglaze with stock, tomatoes or a splash of soy.
Simmer: Reduce until thick and glossy.
Meatballs/burgers: Mix gently with seasonings (and a little crumb/egg if you like); sear, then finish in sauce or the oven.
Food safety: Cook minced pork thoroughly—aim for 75°C internal or until no pink remains and juices run clear.
Pork & fennel ragù with parmesan over pasta
Gyoza or dumplings with ginger, spring onion and soy
Sticky Asian-style mince with rice and greens
Pork meatballs in tomato sauce with garlic bread
Lettuce cups with chilli, lime and herbs
Keep refrigerated below 5°C
Once opened, use within 1 day
Suitable for home freezing on the day of purchase; defrost in the fridge and cook within 24 hours
Do not refreeze once defrosted
Is it seasoned?
No—just pork. Season to taste or add your favourite spice mix.
Can I make burgers with it?
Yes—form gently, chill to firm if needed, and cook through.
How do I avoid a watery sauce?
Brown in a hot pan, don’t overcrowd, and reduce until thick and shiny.
Good substitutes?
Swap into recipes that use beef or turkey mince for a lighter, sweeter flavour.
Couldn't load pickup availability
Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
