A combination of lean shoulder and belly meat minced on a coarse plate. Useful for meatballs, burgers or home made sausages. All our mince is vacuum packed to ensure best quality.
Weight 500g
Why Choose Primrose Herd Pork?
Traditional Cornish Butchery: Expertly prepared by hand to order.
Outdoor Reared: High welfare standards for superior meat texture.
Rich Natural Flavour: Perfect for roasting, searing, or slow cooking.
Chilled Delivery: Eco-friendly vacuum packaging delivered directly to your door.
Weight: 500g
Packaging: Vacuum-sealed, chilled
Origin: Cornwall, UK (Primrose Herd)
Storage: Keep refrigerated below 4°C.
Delivery: Mainland UK Only.
👨🍳 Chef’s Tip: How to Master Pork Mince (Ground Pork)
Pork mince is the secret weapon in top professional kitchens—it has a naturally rich, sweet flavor and a tender texture that beef simply can't match. But because it is lean and delicate, the golden rule of cooking pork mince is fat balancing, bold aromatic pairing, and binding moisture.
1. The Golden Pairings: Sweet, Sour & Bold Aromatics
Unlike beef, which thrives on simple salt and heavy pan-char, pork mince has a sweet profile that loves sharp, punchy contrast:
The Asian Trinity: Fresh ginger, garlic, spring onions, sesame oil, and soy sauce.
The European Trinity: Fresh sage, fennel seeds, garlic, and a splash of dry white wine or apple cider.
2. The Pan-Searing Trick: Don't Crowd & Get a Hard Crust
Because pork mince has high moisture content, dumping a large pack straight into a warm skillet will cause it to steam and turn grey and rubbery.
Preheat your pan until smoking hot with a splash of high-heat oil.
Cook the mince in small batches. Let it sit undisturbed for 2 to 3 minutes to build a dark, caramelized brown crust before breaking it apart. That caramelization (Maillard reaction) is where all the deep, savory flavor lies.
3. The 50/50 Blend Secret (Beef + Pork)
If you are making classic Italian meatballs, meatloaf, or Bolognese ragù, never use 100% beef mince. Blending 50% beef mince with 50% pork mince is the single best chef trick:
Beef delivers the deep, punchy savory flavor.
Pork provides soft gelatinous tenderness and natural sweetness so the meatballs stay moist and never turn dry or bouncy.
4. Add Panade for Meatballs and Patties
When making pork meatballs or burgers, always add a panade (fresh breadcrumbs soaked in milk or cream for 5 minutes). Pork muscle fibers contract tightly when exposed to heat; the starch in the panade traps steam, keeping the meatballs light, soft, and juicy inside.
Yes, the bacon contains Nitrates. We haven't found a nitrate-free cure that maintains the high quality stnadards of our pork and bacon products?
How does the meat arrive via courier?
All orders are despatched in high quality packing including woollen insulated lining and frozen coolling pads. The packaging keeps your meat cool for at least 48hrs. We send all orders on an overnight delivery service via APC couriers*
If deliveriing to Scottish Highlands, or IOW orders can take longer to arrive.
Will I receive order tracking?
When your order is despatched, you will receive a despatch notification from APC couriers via email. Additionally you will receive an SMS from the courrier on the morning of delivery. Usually a 2-hr delivery window is communicated to you so you know when in the day your items are arriving.
Is the meat sent fresh or frozen?
All our meat is shipped fresh in high quality packaging perfect for freezing once you receive your items if you wish.
When will my poultry order arrive?
All our poultry from Primrose Herd is ordered fresh each week and despatched on Thursdays and Fridays. Cut off for same week despatch is 1am on Wednesdays (for same week despatches) otherwise orders with poultry will despatch the following week.
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