Pork mince is made from all the scraps that remain from the edge cutting of the different pieces of meat and minced meat is turned. Minced pork often seems a bit fatter than the other minced meats. This is because the naturally present fat is softer during the turning of the mincemeat, when the meat is not cold enough, which becomes liquid and starts to spread*. The advantage of the soft fat is that it bakes out easily and leaves the meat ball. After baking, the meat is therefore smoother and yet contains less fat than before baking. We grind our mincemeat 1 x 4mm. Packed per kilo.
EN country pig
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