by ped » Fri Dec 20, 2013 12:22 pm
I have a very helpful butcher who grinds my meat how I want it, course/fine, lean/fatier, basically, he understands my needs for making salumi and such like, my question is, I know that the pork is VERY fresh, so as opposed to me going to him each time I want some mince do you think it is ok to buy bigger quantities and freeze this very fresh mince or do you think that it is better to work with fresh every time? (I appreciate it is better but you know what I mean). I ask because I very often want to do things spontaneously and it often is not the right time for the butcher (not got carcass in) or it's Sunday