From our Sandbach counter
Pork Mince
£5.00
- Feeds 2Based on about 200g per adult
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 500gButcher-cut, so weights vary slightly
Pork mince is a versatile ingredient for everyday cooking, from meatballs and burgers to stir-fries, pasta sauces and homemade sausage rolls. Find pork mince at The Butcher’s Blade in Sandbach, Cheshire, for a flexible base for family meals.How to cook: Brown the mince in a hot pan, breaking it up as it cooks, and continue cooking thoroughly according to your recipe. Add onion, garlic, herbs or spices to suit the dish.Meal inspiration: Make pork meatballs with tomato sauce, a pork and vegetable stir-fry, homemade burgers or a savoury pie filling.For a useful kitchen staple from your local Sandbach butcher, pork mince makes it easy to vary the weekly menu. Follow safe storage and cooking instructions on the packaging.
Pork Mince from The Butchers Blade in Sandbach. A flexible starting point for everyday cooking, from a sauce-based dinner to a recipe you can portion around the family. Choose your dish first, then match the selected pack to the number of people eating. The product information should guide the type of meat and preparation rather than assumptions about fat content or added ingredients.
Choosing for your meal
Think about whether you are making a sauce, shaping your own recipe or buying a prepared meatball product. Check the chosen weight or quantity and allow for the rest of the meal. Ask Lee about ingredients and preparation where needed. Minced meat must be cooked thoroughly throughout; advice for serving an intact steak pink does not apply.
Serving ideas
Pasta, rice, potatoes or vegetables can turn the chosen recipe into a complete plate. Prepare your ingredients before cooking, and brown in batches where your recipe calls for it so the pan is not overcrowded. Do not assume sauces, breadcrumbs or side dishes are included. Follow the product label for cooking, storage and safe use of leftovers.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Good butchers. Had a piece of pork from here at the weekend and came out great. Good selection of meat prepared and presented well.”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Pork Mince
Check the cut and weight with Lee and follow the product instructions. Use a clean thermometer rather than judging doneness by time alone. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to plan a Sunday roastLee’s tip
Bring out the best in pork
Pork loves sweetness and spice — apple, fennel, sage and mustard all work. Season well and always cook it through.
What goes with it?
Cabbage, roast potatoes and apple. Pinot Noir, a dry cider or an alcohol-free apple spritz.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.