Minced meat half and half consists of all the scraps that remain from the edge cutting* of the different pieces of meat, minced meat is turned. Our minced meat contains no added moisture. 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. In Germany, freshly twisted minced pork with salt, herbs and especially a lot of garlic is sold as ‘Schweinemett’. It is spread on bread. You can compare this product with a kind of filet americain, but made from pork. We grind our minced meat only 1 x 4mm butcher quality Packed per kilo.
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