Half and half minced UNSEASONED LIVAR/Blonde d'Aquitaine

Half om half gehakt ONGEKRUID LIVAR/Blonde d'Aquitaine

Half and Half Unseasoned Minced Meat LIVAR, Blonde d’Aquitaine

This unseasoned half and half minced meat is a delicious blend of juicy LIVAR pork and firm Blonde d’Aquitaine beef. With no additives or seasoning, it’s the perfect choice for those who prefer to take full control of the flavor. Whether you're making classic meatballs, stuffed peppers or a spicy pasta sauce, this mince provides a flavorful base that can go in any direction.

What is half and half minced meat?

Half and half mince combines equal parts pork and beef. The pork adds moisture and richness, while the beef provides structure and depth. This combination has long been a favorite in the Dutch kitchen, known for its versatility. Since this version is unseasoned, you can tailor it exactly to your own taste, from traditional herbs to bold international spices.

LIVAR and Blonde d’Aquitaine, pure and honest meat

For this mince, we use only premium-quality meat. The LIVAR pork comes from monastery-raised pigs in Limburg, living peacefully in the gardens of Lilbosch Abbey and fed a natural diet of locally grown grains. The beef is sourced from Blonde d’Aquitaine cattle, known for their muscular build, fine texture and clean, rich flavor. These animals graze freely and are fed a balanced mix of grass, alfalfa, grains and potatoes. The result is characterful minced meat with no additives, but full of natural taste.

Order Half and Half Mince online?

Ordering this unseasoned half and half minced meat from The Butchery is quick and easy. Place your order before 11:00 a.m. and you’ll receive it the same evening in the Netherlands or Belgium. Prefer another time? No problem, just choose the delivery moment that suits you best. The mince is vacuum-sealed and flash frozen immediately after preparation to preserve its taste, texture and freshness. That way, you always have top-quality meat at your fingertips, ready to season just the way you like it.

How to Prepare Ground Meat?

Ground meat can be prepared in so many ways that it’s almost impossible to describe just one method. For pasta, simply cook it until crumbly—quick and easy. Prefer making meatballs? Add an egg, mix in some meat seasoning, and, if desired, use a bit of breadcrumbs for extra firmness, though it’s not strictly necessary. Cook in a pan with plenty of butter, turning the meatballs frequently. Add a splash of water occasionally to keep the meat from drying out. Simple!