Ground meat (pork and beef)

Description

Pork and beef minced meat has an intense, full flavor that combines the sweetness of pork with the depth of beef, featuring a finely textured, slightly moist structure and a pinkish-red color interspersed with whitish fat fragments. Depending on the meat ratio, it can be juicier or leaner. It is a good source of high-quality protein, iron, zinc, and B vitamins (especially B12 and niacin), which support muscle and blood functions; it also contains saturated fats, so it's advisable to choose leaner blends or control portions. It is most commonly used for patties, meatballs, burgers, Bolognese sauces, dumplings, and casseroles, where it pairs well with spices and vegetables, adding aroma and texture to dishes. Store in the refrigerator at a temperature of up to 4°C and use within 1–2 days or freeze at −18°C for about 3 months; thaw in the refrigerator, keep in a sealed container, and always cook thoroughly or fry to a safe internal temperature.