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FROM LOCAL FARMS

Rare Breed Pork – Whole Collar – 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.

£26.40

Approximate Weight: 2.2kg
Serves: 8-10
Shelf life: min 7 days
Delivery: choose date at checkout

Related Recipes from The Grid Iron Gourmet

Pork Collar Recipe

How to Cook Pork Collar

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Whole Pork Collar Joint from North Yorkshire Native Breed Pork

A cut that’s far too often overlooked but brimming with potential in the kitchen. From the upper part of the shoulder, it sits near the loin and offers a harmonious balance of meat and fat. This prime positioning gives it a tender texture, making it an excellent choice for various cooking techniques from roasting to grilling and braising.

What Sets It Apart?

The pork collar strikes a balance between lean and fatty, ensuring that the meat remains moist and succulent throughout the cooking process. The marbling is usually more generous than you’d find in a pork loin but less so than a pork shoulder, giving it a distinctive edge in both flavour and texture.

Nutritional Profile

Generally speaking, pork collar is a good source of essential nutrients like protein and zinc. Though it does contain a fair amount of fat, which contributes to its richness and flavour, it’s not as fatty as some other cuts. So, for those who are mindful of their diet but still wish to indulge in something scrumptious, pork collar might just hit that sweet spot.

Culinary Uses

This cut can be the star of many masterpieces. In Italian cuisine, it’s the prime choice for “coppa,” an air-dried salumi. In Asian cooking, it’s often sliced thin and marinated for Korean BBQ or stir-fries. And let’s not forget the British kitchen, where it can be slow-cooked with a medley of herbs and seasonal vegetables, or perhaps turned into pulled pork with a tangy apple sauce on the side.

Cooking Tips

Marination Matters: Due to its balanced fat content, pork collar benefits from a good marination. Herbs like rosemary, thyme, and garlic complement it particularly well.

Grilling and Smoking: If you opt for these methods, keep a close eye as the collar’s fat can cause flare-ups. Slow and steady wins the race here.

Braising Brilliance: When opting to braise, give it plenty of time to soak up the surrounding flavours—think slow cooking in a well-spiced broth.

Cooking Methods for Pork Collar.

Roasting

One of the most straightforward ways to cook pork collar is to roast it. Slather it in a blend of your favourite herbs—think sage, rosemary, and thyme—along with salt, pepper, and a dash of olive oil. Place it in a preheated oven at around 180°C and let the oven work its magic.

Grilling

Perfect for the summer months or whenever you fancy some barbecue flavours, pork collar can be sliced into steaks and grilled to perfection. A marinade comprising ingredients like soy sauce, garlic, and a touch of honey will enhance its taste and tenderness.

Smoking

If you have a smoker, you’re in for a treat. Given its fat content, pork collar smokes exceptionally well. A dry rub of paprika, brown sugar, and garlic powder, followed by a slow smoke over wood chips, will create a flavour profile that’s nothing short of heavenly.

Braising

For those colder months or when comfort food is the call of the day, braising is a delightful option. Cook the pork collar low and slow in a pot of stock, wine, or beer along with root vegetables and aromatic herbs. The result is melt-in-the-mouth meat that pairs beautifully with mashed potatoes or crusty bread.

Sous-vide

If precision is your game, then sous-vide will give you a pork collar that’s cooked to exact specifications. It involves sealing the meat in a vacuum bag and immersing it in a water bath at a consistent low temperature for several hours. This locks in flavour and moisture, yielding a super tender result that you can finish off with a quick sear for some caramelisation.

Stir-frying

For a quicker, Asian-inspired meal, thin slices of pork collar can be stir-fried with a medley of vegetables and sauces. The marbling in the meat ensures that it doesn’t dry out even when cooked swiftly over high heat.

Slow-cooking

Last but by no means least, your slow cooker can turn a pork collar into pulled pork or a succulent stew with minimal effort. Season the meat, place it in the cooker, and forget about it for the next few hours as your home fills with irresistible aromas.

Charcuterie

Given its balance of meat and fat, pork collar is a popular choice for making coppa—an Italian dry-cured cold cut. This is more of a long-term project, but for those interested in charcuterie, it’s well worth the effort.

Some chef-inspired approaches that can turn this humble cut into a centrepiece dish:

Herb-Encrusted and Reverse Seared

Instead of the standard roast, try a reverse sear. Slowly cook the pork collar in the oven at a low temperature until it reaches just below your target internal temperature. Then give it a rapid sear in a hot pan to create a gorgeous crust. Prior to cooking, encase the collar in a paste made from fresh herbs like thyme, rosemary, and sage mixed with garlic, lemon zest, and quality olive oil.

Tea-Smoked

You don’t need a professional smoker to imbue your pork collar with a smoky essence. Use a wok to smoke the meat over a blend of tea leaves, rice, and sugar. The result is a fragrant, smoky flavour with subtle, aromatic undertones.

Citrus-Brined and Sous-Vide

Elevate the humble pork collar by brining it in a citrusy solution containing orange and lemon juices, along with salt, spices, and a touch of sugar. After a 24-hour soak, cook it using the sous-vide method. This ensures a juicy, tender piece of meat with a complex profile, ready to be seared or grilled for the finishing touch.

Confit

Taking a page from the French culinary book, cook your pork collar in its own fat or quality duck fat. Seasoned with a blend of aromatic herbs and spices, the meat is cooked slowly at a low temperature until it’s fork-tender. Perfect for a decadent dinner.

Stuffed and Rolled

Flatten the pork collar and layer it with a gourmet stuffing—perhaps a mixture of wild mushrooms, shallots, and a splash of truffle oil. Roll it up, tie it securely, and then roast or braise. The result is a sumptuous spiral of meat and flavourful filling.

Red Wine and Berry Reduction

While the pork collar is cooking, create a sumptuous reduction sauce using a quality red wine, fresh berries, and aromatic spices like star anise and cinnamon. This rich, velvety sauce adds a luxurious layer to the finished dish.

Charcoal-Grilled with Salsa Verde

For those summer months, charcoal grilling adds an extra layer of smokiness that pairs excellently with pork collar. Complement this with a zesty salsa verde made from fresh herbs, capers, and lemon juice to cut through the richness of the meat.

Moroccan-Inspired Spice Rub

Rub the pork collar with a blend of spices including cumin, coriander, and cinnamon, along with a little harissa for heat. Slow-roast it until tender, then serve with a side of couscous and minted yoghurt for a North African twist.


Nutritional Information for Pork Collar

Nutrient Amount % Recommended Daily Intake
Calories 200-250 kcal Varies
Protein 20-22 g ~40-44%
Total Fat 16-20 g ~24-30%
Saturated Fat 5-6 g ~25-30%
Cholesterol 70-80 mg ~23-27%
Sodium Low (varies) Varies
Zinc 2.5 mg ~25%
Iron 1 mg ~5-6%
Vitamin B6 0.3 mg ~15%
Phosphorus 190 mg ~15-20%

Consuming pork collar, like other meat products, offers a range of nutritional benefits when incorporated into a balanced diet. Let’s delve into some of the key health advantages:

High-Quality Protein

Pork collar is an excellent source of complete protein, containing all nine essential amino acids. Protein is crucial for cellular repair, immune function, and muscle growth.

Rich in Vitamins

The cut is a good source of several B vitamins, particularly B6, which aids in protein metabolism and the creation of red blood cells. These vitamins are essential for converting food into energy, aiding in nerve function, and supporting cellular processes.

Mineral Content

Pork collar contains valuable minerals such as zinc, phosphorus, and iron. Zinc is vital for immune function and wound healing, phosphorus is necessary for bone health, and iron helps in oxygen transportation in the blood.

Balanced Fat Profile

Although pork collar is relatively high in fat, it contains a balance of saturated, monounsaturated, and polyunsaturated fats. Monounsaturated fats, in moderation, can be beneficial for heart health.

Versatility for Balanced Meals

The cut’s versatility means it can be paired with a variety of sides, from vegetables to grains, allowing for a balanced meal that includes protein, fiber, and essential nutrients.

Nutrient Absorption

The protein and fats in pork collar can help in the absorption of fat-soluble vitamins like A, D, E, and K when consumed with vegetables that are rich in these nutrients.

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Choose your delivery date.

Our butchers tips

Whole Pork Collar Joint from North Yorkshire Native Breed Pork

A cut that’s far too often overlooked but brimming with potential in the kitchen. From the upper part of the shoulder, it sits near the loin and offers a harmonious balance of meat and fat. This prime positioning gives it a tender texture, making it an excellent choice for various cooking techniques from roasting to grilling and braising.

What Sets It Apart?

The pork collar strikes a balance between lean and fatty, ensuring that the meat remains moist and succulent throughout the cooking process. The marbling is usually more generous than you’d find in a pork loin but less so than a pork shoulder, giving it a distinctive edge in both flavour and texture.

Nutritional Profile

Generally speaking, pork collar is a good source of essential nutrients like protein and zinc. Though it does contain a fair amount of fat, which contributes to its richness and flavour, it’s not as fatty as some other cuts. So, for those who are mindful of their diet but still wish to indulge in something scrumptious, pork collar might just hit that sweet spot.

Culinary Uses

This cut can be the star of many masterpieces. In Italian cuisine, it’s the prime choice for “coppa,” an air-dried salumi. In Asian cooking, it’s often sliced thin and marinated for Korean BBQ or stir-fries. And let’s not forget the British kitchen, where it can be slow-cooked with a medley of herbs and seasonal vegetables, or perhaps turned into pulled pork with a tangy apple sauce on the side.

Cooking Tips

Marination Matters: Due to its balanced fat content, pork collar benefits from a good marination. Herbs like rosemary, thyme, and garlic complement it particularly well.

Grilling and Smoking: If you opt for these methods, keep a close eye as the collar’s fat can cause flare-ups. Slow and steady wins the race here.

Braising Brilliance: When opting to braise, give it plenty of time to soak up the surrounding flavours—think slow cooking in a well-spiced broth.

Cooking Methods for Pork Collar.

Roasting

One of the most straightforward ways to cook pork collar is to roast it. Slather it in a blend of your favourite herbs—think sage, rosemary, and thyme—along with salt, pepper, and a dash of olive oil. Place it in a preheated oven at around 180°C and let the oven work its magic.

Grilling

Perfect for the summer months or whenever you fancy some barbecue flavours, pork collar can be sliced into steaks and grilled to perfection. A marinade comprising ingredients like soy sauce, garlic, and a touch of honey will enhance its taste and tenderness.

Smoking

If you have a smoker, you’re in for a treat. Given its fat content, pork collar smokes exceptionally well. A dry rub of paprika, brown sugar, and garlic powder, followed by a slow smoke over wood chips, will create a flavour profile that’s nothing short of heavenly.

Braising

For those colder months or when comfort food is the call of the day, braising is a delightful option. Cook the pork collar low and slow in a pot of stock, wine, or beer along with root vegetables and aromatic herbs. The result is melt-in-the-mouth meat that pairs beautifully with mashed potatoes or crusty bread.

Sous-vide

If precision is your game, then sous-vide will give you a pork collar that’s cooked to exact specifications. It involves sealing the meat in a vacuum bag and immersing it in a water bath at a consistent low temperature for several hours. This locks in flavour and moisture, yielding a super tender result that you can finish off with a quick sear for some caramelisation.

Stir-frying

For a quicker, Asian-inspired meal, thin slices of pork collar can be stir-fried with a medley of vegetables and sauces. The marbling in the meat ensures that it doesn’t dry out even when cooked swiftly over high heat.

Slow-cooking

Last but by no means least, your slow cooker can turn a pork collar into pulled pork or a succulent stew with minimal effort. Season the meat, place it in the cooker, and forget about it for the next few hours as your home fills with irresistible aromas.

Charcuterie

Given its balance of meat and fat, pork collar is a popular choice for making coppa—an Italian dry-cured cold cut. This is more of a long-term project, but for those interested in charcuterie, it’s well worth the effort.

Some chef-inspired approaches that can turn this humble cut into a centrepiece dish:

Herb-Encrusted and Reverse Seared

Instead of the standard roast, try a reverse sear. Slowly cook the pork collar in the oven at a low temperature until it reaches just below your target internal temperature. Then give it a rapid sear in a hot pan to create a gorgeous crust. Prior to cooking, encase the collar in a paste made from fresh herbs like thyme, rosemary, and sage mixed with garlic, lemon zest, and quality olive oil.

Tea-Smoked

You don’t need a professional smoker to imbue your pork collar with a smoky essence. Use a wok to smoke the meat over a blend of tea leaves, rice, and sugar. The result is a fragrant, smoky flavour with subtle, aromatic undertones.

Citrus-Brined and Sous-Vide

Elevate the humble pork collar by brining it in a citrusy solution containing orange and lemon juices, along with salt, spices, and a touch of sugar. After a 24-hour soak, cook it using the sous-vide method. This ensures a juicy, tender piece of meat with a complex profile, ready to be seared or grilled for the finishing touch.

Confit

Taking a page from the French culinary book, cook your pork collar in its own fat or quality duck fat. Seasoned with a blend of aromatic herbs and spices, the meat is cooked slowly at a low temperature until it’s fork-tender. Perfect for a decadent dinner.

Stuffed and Rolled

Flatten the pork collar and layer it with a gourmet stuffing—perhaps a mixture of wild mushrooms, shallots, and a splash of truffle oil. Roll it up, tie it securely, and then roast or braise. The result is a sumptuous spiral of meat and flavourful filling.

Red Wine and Berry Reduction

While the pork collar is cooking, create a sumptuous reduction sauce using a quality red wine, fresh berries, and aromatic spices like star anise and cinnamon. This rich, velvety sauce adds a luxurious layer to the finished dish.

Charcoal-Grilled with Salsa Verde

For those summer months, charcoal grilling adds an extra layer of smokiness that pairs excellently with pork collar. Complement this with a zesty salsa verde made from fresh herbs, capers, and lemon juice to cut through the richness of the meat.

Moroccan-Inspired Spice Rub

Rub the pork collar with a blend of spices including cumin, coriander, and cinnamon, along with a little harissa for heat. Slow-roast it until tender, then serve with a side of couscous and minted yoghurt for a North African twist.


Nutritional Information for Pork Collar

Nutrient Amount % Recommended Daily Intake
Calories 200-250 kcal Varies
Protein 20-22 g ~40-44%
Total Fat 16-20 g ~24-30%
Saturated Fat 5-6 g ~25-30%
Cholesterol 70-80 mg ~23-27%
Sodium Low (varies) Varies
Zinc 2.5 mg ~25%
Iron 1 mg ~5-6%
Vitamin B6 0.3 mg ~15%
Phosphorus 190 mg ~15-20%

Consuming pork collar, like other meat products, offers a range of nutritional benefits when incorporated into a balanced diet. Let’s delve into some of the key health advantages:

High-Quality Protein

Pork collar is an excellent source of complete protein, containing all nine essential amino acids. Protein is crucial for cellular repair, immune function, and muscle growth.

Rich in Vitamins

The cut is a good source of several B vitamins, particularly B6, which aids in protein metabolism and the creation of red blood cells. These vitamins are essential for converting food into energy, aiding in nerve function, and supporting cellular processes.

Mineral Content

Pork collar contains valuable minerals such as zinc, phosphorus, and iron. Zinc is vital for immune function and wound healing, phosphorus is necessary for bone health, and iron helps in oxygen transportation in the blood.

Balanced Fat Profile

Although pork collar is relatively high in fat, it contains a balance of saturated, monounsaturated, and polyunsaturated fats. Monounsaturated fats, in moderation, can be beneficial for heart health.

Versatility for Balanced Meals

The cut’s versatility means it can be paired with a variety of sides, from vegetables to grains, allowing for a balanced meal that includes protein, fiber, and essential nutrients.

Nutrient Absorption

The protein and fats in pork collar can help in the absorption of fat-soluble vitamins like A, D, E, and K when consumed with vegetables that are rich in these nutrients.

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

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Delivery is free on orders over £50. (under £50 = £12.95) Sorry This is due to the cost involved in our chilled packaging and courier cost.

 

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