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Juicy Duroc Pork Mince from Free-Range Pigs for Meatballs, Homemade Burgers, Sausage Rolls and Rich Ragù
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Proper pork mince from free-range Duroc pigs raised outdoors in Spain, with nothing added. It browns beautifully and cooks in its own juices, so your meatballs and burgers stay juicy without extra oil. Order today and taste what real pork mince is like.
Format | A 1kg pack of pork mince, frozen fresh |
Origin | Heritage Duroc pork, free-range, raised outdoors in south-west Spain |
Taste | Juicy, rich pork flavour that browns well |
Preparation | Brown in a hot pan in 8–10 minutes, or shape into meatballs and burgers. Makes about 8 burgers |
Delivery | Tracked delivery within 1–2 working days, in insulated packaging with ice packs |
Why choose pork mince from Private Butcher?
❌ Shop-bought pork mince is often a mix of trimmings from intensively farmed pigs. It leaks water, shrinks and turns grey in the pan.
✅ Ours is 100% free-range Duroc pork from Spain, raised without antibiotics or added hormones. Nothing added, frozen fresh, so it browns well and stays juicy.
Choose proper pork mince: place your order now.
✅ Ours is 100% free-range Duroc pork from Spain, raised without antibiotics or added hormones. Nothing added, frozen fresh, so it browns well and stays juicy.
Choose proper pork mince: place your order now.
- Heritage breed: Duroc pork, known for its marbling and juicy, tender meat.
- Free-range: raised outdoors on the dehesa oak pastures of south-west Spain, without antibiotics or added hormones.
- Nothing added: 100% pork. No water, no fillers, no preservatives.
- For any dish: meatballs, burgers, sausage rolls, ragù, dumplings and stir-fries.
- Fast delivery: frozen fresh, at your door in 1–2 working days.
Why Pork Mince from Private Butcher?
Heritage Duroc, Nothing Added
Our mince is made from Duroc pork, a heritage breed prized by chefs for its marbling and juicy, tender meat.
The pigs are free-range, raised outdoors on the dehesa oak pastures of south-west Spain, with room to roam. They are raised without antibiotics or added hormones.
There is nothing else in the pack: just pork, with the natural fat that keeps it juicy.
The pigs are free-range, raised outdoors on the dehesa oak pastures of south-west Spain, with room to roam. They are raised without antibiotics or added hormones.
There is nothing else in the pack: just pork, with the natural fat that keeps it juicy.
What to Cook with Pork Mince
Meatballs: mix with garlic, parmesan and herbs, brown in a pan, then simmer in tomato sauce for 20 minutes.
Burgers: season, shape into patties and cook for 5–6 minutes on each side until cooked through.
Sausage rolls: add sage, salt and pepper, wrap in puff pastry and bake at 200°C (180°C fan) for 25 minutes.
Ragù: brown with onion and garlic, add tomatoes and red wine, and simmer slowly for a rich pasta sauce.
Dumplings and stir-fries: with ginger, garlic and soy, it is the base for gyoza and quick chilli pork noodles.
Burgers: season, shape into patties and cook for 5–6 minutes on each side until cooked through.
Sausage rolls: add sage, salt and pepper, wrap in puff pastry and bake at 200°C (180°C fan) for 25 minutes.
Ragù: brown with onion and garlic, add tomatoes and red wine, and simmer slowly for a rich pasta sauce.
Dumplings and stir-fries: with ginger, garlic and soy, it is the base for gyoza and quick chilli pork noodles.
Delivered Frozen Fresh
Our pork mince is frozen fresh to lock in its flavour, then delivered straight to your door.
Order today and get them in 1–2 working days, in insulated packaging with ice packs.
👉 Order from Private Butcher and bring proper pork to your family table!
Order today and get them in 1–2 working days, in insulated packaging with ice packs.
👉 Order from Private Butcher and bring proper pork to your family table!
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We work with farms and suppliers we trust, and we choose every cut for flavour, consistency and how it cooks at home, not how it looks behind the glass.
Restaurant-quality meat at sensible prices. And we’ll always tell you where it comes from and why we chose it.
The meat we’d happily serve our own family