Half and half minced meat SEASONED LIVAR/Blonde d'Aquitaine
Who doesn’t love a tasty meatball? Perfect now and then with a hearty Dutch stamppot or as a party snack with a good sauce on the side. Ground meat is always a good idea, and half-and-half is a great everyday choice — not too fatty and super versatile.
Bert-Jan Lantinga
Half and Half Seasoned Minced Meat LIVAR, Blonde d’Aquitaine
Our seasoned half and half minced meat is a perfect blend of LIVAR pork and Blonde d’Aquitaine beef. This combination offers a great balance of juiciness, flavor and texture. Lightly seasoned with just salt and pepper, it's ready to use straight from the package. Ideal for meatballs, casseroles, stuffed vegetables or a quick midweek pasta sauce, this mince makes cooking both easy and delicious.
What is half and half minced meat?
Half and half mince is a classic combination of ground pork and ground beef. By mixing the tender, slightly fattier pork with the leaner, firmer beef, you get a mince that’s both juicy and full of flavor. The pork adds smoothness, while the beef gives it structure and depth. This version is already lightly seasoned with salt and pepper, so all you need to do is cook, fry or roast. Pure convenience with plenty of flavor.
LIVAR and Blonde d’Aquitaine, the perfect pairing
For this mince, we use two premium breeds. The LIVAR pork comes from Limburg monastery pigs, known for their rich flavor and fine fat structure. These pigs are raised in peace and space in the gardens of the Lilbosch Abbey and are fed a natural diet of locally grown grains. The beef comes from Blonde d’Aquitaine cattle that graze on wide pastures and are fed grass, alfalfa, grains, potatoes, vitamins and minerals. Together they create a well-rounded and rich taste profile that makes every bite special.
Order Half and Half Mince online?
You can easily order this seasoned half and half minced meat from The Butchery. Place your order before 11:00 a.m. and receive it the same evening in the Netherlands or Belgium. Prefer a different delivery time? No problem, you choose what suits you best. The mince is vacuum sealed and flash frozen immediately after preparation to preserve flavor and freshness. Convenient, fast and above all, incredibly tasty.
How to Prepare Ground Meat?
Ground meat can be prepared in so many ways that it’s nearly impossible to describe just one method. For pasta, simply browning it until crumbly is enough. Prefer making meatballs? Add an egg, mix in some meat seasoning, and optionally 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 prevent the meat from drying out. Easy!
Cooking Meatballs
Chef Ruben demonstrates in the video below how to make perfectly juicy meatballs.
Ingredients
varkensvlees, rundvlees, zout, kruiden [gejodeerd zout, specerij (MOSTERD, peper, foelie, koriander, gember, nootmuskaat), antiklontermiddel: E551, hulpstof]Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 663.85 |
| Energie (kcal) | 158.82 |
| Vet (g) | 8.80 |
| Verzadigd vet (g) | 3.44 |
| Koolhydraten (g) | 0.05 |
| Suikers (g) | 0.01 |
| Vezels (g) | 0.04 |
| Eiwitten (g) | 19.91 |
| Zout (g) | 1.98 |
Half and half minced meat SEASONED LIVAR/Blonde d'Aquitaine
Half and half minced meat from the Limburg Monastery Pig and the Blonde d'Aquitaine beef.
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- Delivery on Monday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Who doesn’t love a tasty meatball? Perfect now and then with a hearty Dutch stamppot or as a party snack with a good sauce on the side. Ground meat is always a good idea, and half-and-half is a great everyday choice — not too fatty and super versatile.
Bert-Jan Lantinga
Half and half minced meat from the Limburg Monastery Pig and the Blonde d'Aquitaine beef.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Who doesn’t love a tasty meatball? Perfect now and then with a hearty Dutch stamppot or as a party snack with a good sauce on the side. Ground meat is always a good idea, and half-and-half is a great everyday choice — not too fatty and super versatile.
Bert-Jan Lantinga
Half and Half Seasoned Minced Meat LIVAR, Blonde d’Aquitaine
Our seasoned half and half minced meat is a perfect blend of LIVAR pork and Blonde d’Aquitaine beef. This combination offers a great balance of juiciness, flavor and texture. Lightly seasoned with just salt and pepper, it's ready to use straight from the package. Ideal for meatballs, casseroles, stuffed vegetables or a quick midweek pasta sauce, this mince makes cooking both easy and delicious.
What is half and half minced meat?
Half and half mince is a classic combination of ground pork and ground beef. By mixing the tender, slightly fattier pork with the leaner, firmer beef, you get a mince that’s both juicy and full of flavor. The pork adds smoothness, while the beef gives it structure and depth. This version is already lightly seasoned with salt and pepper, so all you need to do is cook, fry or roast. Pure convenience with plenty of flavor.
LIVAR and Blonde d’Aquitaine, the perfect pairing
For this mince, we use two premium breeds. The LIVAR pork comes from Limburg monastery pigs, known for their rich flavor and fine fat structure. These pigs are raised in peace and space in the gardens of the Lilbosch Abbey and are fed a natural diet of locally grown grains. The beef comes from Blonde d’Aquitaine cattle that graze on wide pastures and are fed grass, alfalfa, grains, potatoes, vitamins and minerals. Together they create a well-rounded and rich taste profile that makes every bite special.
Order Half and Half Mince online?
You can easily order this seasoned half and half minced meat from The Butchery. Place your order before 11:00 a.m. and receive it the same evening in the Netherlands or Belgium. Prefer a different delivery time? No problem, you choose what suits you best. The mince is vacuum sealed and flash frozen immediately after preparation to preserve flavor and freshness. Convenient, fast and above all, incredibly tasty.
How to Prepare Ground Meat?
Ground meat can be prepared in so many ways that it’s nearly impossible to describe just one method. For pasta, simply browning it until crumbly is enough. Prefer making meatballs? Add an egg, mix in some meat seasoning, and optionally 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 prevent the meat from drying out. Easy!
Cooking Meatballs
Chef Ruben demonstrates in the video below how to make perfectly juicy meatballs.
Ingredients
varkensvlees, rundvlees, zout, kruiden [gejodeerd zout, specerij (MOSTERD, peper, foelie, koriander, gember, nootmuskaat), antiklontermiddel: E551, hulpstof]Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 663.85 |
| Energie (kcal) | 158.82 |
| Vet (g) | 8.80 |
| Verzadigd vet (g) | 3.44 |
| Koolhydraten (g) | 0.05 |
| Suikers (g) | 0.01 |
| Vezels (g) | 0.04 |
| Eiwitten (g) | 19.91 |
| Zout (g) | 1.98 |
