Pork · Sausage and ground
Ground Pork
Pork ground from shoulder and trim. Mild and fatty enough to stay juicy, great for meatballs, dumplings, and sausage.
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| Animal | Pork |
|---|---|
| Section | Sausage and ground |
| Bone | Boneless |
| Tenderness | Tender |
| Also called | pork mince, bulk ground pork |
Best ways to cook it
- Pan-sear
- Fry
- Grill
- Roast
About this cut
What it is and how to use it
Ground pork is made from shoulder or trim that has been run through a grinder. It is usually fatty enough to stay juicy and has a mild, sweet flavor. It is a common base for meatballs, dumplings, meatloaf, and breakfast sausage patties, and it mixes well with beef or other meats. It is also the starting point for homemade sausage.
Cook’s tipCook to 160°F. Mix gently for tender meatballs and burgers.
Read morePork Cuts Guide: Primals, Chops, Roasts & HamSafe Meat Cooking Temperatures Chart (USDA)
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours