Rare Breed Pork – Whole Collar – 2.2kg

Rare Breed Pork Whole Collar Joint

Pork collar is one of the most useful cuts from the shoulder. It sits high on the shoulder, close to the loin, where the meat carries a generous amount of natural marbling. That marbling is what makes this cut so good to cook. The fat melts slowly through the meat, keeping it juicy and giving it a rich, rounded taste. This whole pork collar joint is approx. 2.2kg and serves 8–10. It is a strong choice for a large roast, pulled pork, BBQ smoking, braising, carnitas, char siu-style pork or home charcuterie.

How does pork collar compare with other cuts?

Pork collar is richer and more forgiving than loin. Loin is leaner and can dry out if overcooked. Collar has more intramuscular fat, so it stays moist during longer cooking. It is also neater than a standard shoulder joint. You still get the depth and succulence of shoulder meat, but in a more even piece that can be roasted whole or sliced into steaks. For customers who enjoy pork belly but want more meat, collar is a good middle ground. It has plenty of fat for flavour, but it is not as fatty as belly.

Best ways to cook pork collar

For roasting, season the joint well and cook it gently until the centre is fully cooked. Rest before carving so the juices settle back into the meat. For pulled pork, cook low and slow with a rub, cider, stock or barbecue sauce until the meat is soft enough to pull apart. This cut works well because the marbling keeps the pork moist during the long cook. For BBQ or kamado cooking, pork collar takes smoke well. Cook it steadily rather than too hot, so the fat has time to render. For steaks, chill the joint slightly, slice into thick pieces and cook over a hot grill, pan or barbecue. Rest briefly, then slice across the grain. For coppa, pork collar is the traditional cut. Only cure it if you are following a tested curing method and safe home charcuterie practice.

Delivery and storage

This pork collar is delivered fresh, not frozen. Keep it refrigerated on arrival and use within the stated shelf life. It can also be frozen at home, making it a useful joint to order ahead for roasting, barbecue cooking or batch meals.  

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Cooking notes

Simple roast pork collar

Bring the joint towards room temperature before cooking. Season with salt, black pepper, garlic, rosemary, thyme, fennel seed or smoked paprika. Roast gently until the centre is fully cooked. As a safe guide, pork should be cooked all the way through. Rest for at least 20 minutes before carving. Slice across the grain where possible.

Pulled pork collar

Rub with salt, brown sugar, paprika, garlic, mustard powder or your preferred BBQ seasoning. Cook low and slow in the oven, smoker, slow cooker or kamado. Add a little cider, stock or apple juice if cooking covered. Cook until the meat yields easily and pulls apart with forks. Rest before shredding, then mix the pork back through its cooking juices.

Collar steaks

Chill the joint slightly so it is easier to cut. Slice into thick steaks. Season simply and cook over a hot pan, grill or barbecue. Rest, then slice across the grain.