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      • A bowl of raw, native breed pork mince.
      • Lemon & native breed Pork Meatballs with Lentils and parsley.
      • Raw, native breed pork mince.

      Native Breed Pork Mince

      Beautifully lean & versatile Read more

      From £4.00
      Pick your size
      • 250g
        -
        £4.00
        Serves 1-2
      • 500g
        -
        £8.00
        Serves 2-4
      • 1kg
        -
        £16.00
        Serves 4-6

      Why we love this

      • 3 WEEK HUNG
      • NATIVE BREED

      • A hugely versatile ingredient, ideal for making all manner of fabulous feasts from homemade burgers, lasagnas, koftas, to show-stopping terrines - the list goes on.

        We prepare our Native Breed Pork Mince with just a small amount of fat so it is beautifully lean, helping you to make a wholesome, nutritious meal in a flash.

        Rather unusually we hang all our Native Breed Pork for at least three weeks, this results in a lingering depth of flavour and firm texture, creating pork that is really special.

        Due to our pig's properly free range lifestyle and their diverse diet, our pork has a wonderful sweetness to the meat and the most incredible rich, buttery flavoured fat.

      • Free Range Pork

      • Turn into all manner of delicious dishes including; burgers, terrines and lasagnas.

        To make homemade pork burgers, add the pork mince to a mixing bowl along with some chopped herbs, finely diced onions, an egg yolk (optional), a pinch of salt and pepper, and a small handful of gluten-free oats.

        Mix together and make sure all the ingredients are evenly dispersed.

        Shape into burger patties and fry for three minutes on each side, or until the juices run from pink to clear.

      • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
          Standard Delivery Highlands & Islands (2 day service) is £14.95
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Delivered in compostable and fully recyclable packaging

      Lemon & Pork Meatballs with Lentils

      If you're looking to incorporate more lentils into your diet then this is a great dish to start with as the lentils are present but not overwhelming, instead, the zingy pork meatballs take centre stage.

      View recipe

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      Award-Winning Native Breed Pork

      We are known for our slowly reared Native Breed Pork, winning some of the country's most prestigious awards, including Great Taste Golden Fork for the Best Food Product in the South West.
      Explore our range

      What's Happened to our Native Breeds?

      The best way to aid the survival of British rare breed pigs is to support the farmers who rear them – and in doing so you can end up enjoying some of the finest meat on earth. We need to ‘eat it, to keep it’.
      Read the journal

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