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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

Purchase this product now and earn 21 Points!

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

UK MAINLAND DELIVERIES

We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box. Our delivery service allows you to pick a delivery date in advance when you reach the checkout. We are currently trying to restrict our delivery days to Thursday & Friday to enable us to plan efficiently. If you prefer a different day please get in touch and we’ll do our very best to help.

Delivery is free on orders over £45.

 

Restricted Areas

Unfortunately we are unable, currently, to provide a delivery service to some areas in Scotland. This is due to the time sensitive nature of our products which must be delivered in 24 hours. These are: Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16 Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41 Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 - Northern Ireland

FREE LOCAL DELIVERY

WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON.

The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.

When you get to the checkout and enter your delivery address, you should automatically qualify for free delivery. If this doesn’t happen, please let us know. 

Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, we’ll be in touch if there’s a problem. If you need something on a different day, please get in touch and we’ll do our very best to help.

Our butchers tips

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.