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Whole Pork Collar Joint (2.2kg)

Native Breed Pork Collar This is a wonderfully versatile cut from the shoulder. Perfect for roasting, cutting into steaks or making into charcuterie such as coppa. The meat is marbled throughout with natural fat that adds flavour and keeps the meat moist and succulent. Our pork collar is from native breed pork from North Yorkshire farms and is slow grown and free from hormones and antibiotics.

Native Breed Pork Collar

This is a wonderfully versatile cut from the shoulder. Perfect for roasting, cutting into steaks or making into charcuterie such as coppa. The meat is marbled throughout with natural fat that adds flavour and keeps the meat moist and succulent. Our pork collar is from native breed pork from North Yorkshire farms and is slow grown and free from hormones and antibiotics.


£21.20

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Buy Whole Pork CollarWhole Pork Collar Joint from North Yorkshire Native Breed Pork

The pork collar is a muscle taken from the shoulder of rare breed pork, usually Gloucester Old Spot, and is from Mount Grace Farm in North Yorkshire. The cut is from the top part of the shoulder and has plenty of marbling to make it one of the tastiest cuts of pork and one of our favourites. How to use pork collar When you buy the whole pork collar, you're getting a versatile cut that's great value. It can be sliced into steaks for grilling or frying. These are the same ones that we would sell as pork ribeyes. Alternatively you might like to roast it as a very tasty joint. If you're a small family you could even take some steaks off and roast the rest, a great way of getting two meals from the same cut. For the more adventurous, you could have a go at making your own charcuterie - pork collar makes great coppa! Try braising by browning on all sides and seasoning before putting into the oven at 180C with some stock, onions and garlic. Cook for around 2 hours until the meat is beautifully tender. The natural fat in the joint will make a wonderfully tasty gravy. Coppa and Nape Another great use for the collar is to make the Italian cured meat coppa or nape. It's quite a straight forward process, once you've got the cut in front of you and involves dry curing and then ageing.

We prepare your order in our butchery on the day before delivery to ensure that everything reaches you in the best condition.

Our deliveries are before noon from Tuesday to Friday each week.

You can select your delivery date at the checkout.

Your order will be sent in an insulated box with ice packs to keep the products cool. Your order should be with you within 24 hours of leaving us. Our boxes are designed to stay cool for at least 48 hours.

There is no charge for delivery on orders over £45. Orders below that value are charged at £5.85.