Minced pork
Pork mince: a meat product where the cut and fat content determine juiciness, flavour, and cooking method.
What it offers and why to use it
Pork mince: a meat product where the cut and fat content determine juiciness, flavour, and cooking method. Avoid cross-contamination, do not wash the meat, and use a separate cutting board. Dry before browning and adapt the cooking to the cut.
Variable meat flavour and texture; cuts with collagen improve with slow cooking, while tender cuts are best cooked quickly.
From shopping to cooking
Choose
When buying pork mince, purchase from reputable suppliers, with normal colour and smell, intact packaging and a current date. Reject packages that are bloated or have leaks.
Store
Keep refrigerated at 4°C or less, in a sealed container, and separate from ready-to-eat foods. Pork mince and offal: 1–2 days; whole cuts: 3–5 days, or freeze.
Prepare
Avoid cross-contamination, do not wash the meat, and use a separate cutting board. Dry before browning and adapt the cooking to the cut.
How to make the most of it
Good pairings
Pairs well with onion, garlic, wine, tomatoes, root vegetables, mushrooms, mustard, pepper, and herbs.
How to substitute it
If you don't have pork mince, choose another cut with similar fat and connective tissue; for a vegetarian alternative, adapt the recipe to use beans, tofu, or mushrooms.
Recipes with minced pork
Truffled turkey terrine
A festive pressed turkey and pork terrine scented with truffle and brandy, served in thin slices.
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