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Cook mince thoroughly once thawed. Add a dash of oil to a hot pan & add your mince. Stir to make sure the mince doesn’t stick to the pan and browns evenly. If too many juices escape, pour the mince into a strainer to remove liquid and then add just the mince back into the pan until it’s browned fully. You can use the juices in your sauce as a stock, to add flavour. Season well and use your favourite recipe.

Nutrition

Nutritional Facts

Amount per 100g

Calories (kcal)

220 Fat (g)

16 Saturates (g)

5 Salt (g)

<1

Protein (g)

19 Allergens

100% Pork

Storage Instructions

Your meat will arrive frozen, see pack for shelf life, each cut of meat is labelled with a use by date.

When your meat arrives simply pop it into your freezer.

When you have selected what meat you would like to eat for the day, thaw items by leaving them on the bottom shelf in your fridge on a plate covered overnight before cooking. Once thawed leave to stand for 20 minutes at room temperature before cooking.

Remember once thawed use within 2 days.

For more information on how to store our meats, click here.