Rare Breed Pork Collar Joint – 1.1kg

Rare Breed Pork Collar Joint

Pork collar is a richly marbled cut from the upper shoulder and neck end of the pig, close to the loin. It is a favourite with butchers because it gives a good balance of lean meat and natural fat. This rare breed pork collar joint is approx. 1.1kg and serves 4. It is a useful size for a family roast, slow braise, pulled pork lunch or a couple of thick pork collar steaks. The natural marbling is what makes the cut work so well. As it cooks, the fat bastes the meat from within, helping it stay juicy and tender.

How does pork collar compare with other pork cuts?

Pork collar is richer and more forgiving than pork loin. Loin is leaner and can dry out if overcooked. Collar has more fat running through the meat, so it suits slower cooking and gives a deeper eating quality. Compared with pork shoulder, collar is neater and easier to carve. It still has the succulence of shoulder meat, but in a smaller joint with very little waste. Compared with pork belly, collar is meatier and less fatty. It gives plenty of richness without being as heavy as belly.

Best ways to cook pork collar

For a simple roast, season with salt, black pepper, garlic, rosemary, thyme, fennel seed or smoked paprika. Roast gently until cooked through, then rest before carving. For pulled pork, cook low and slow with a dry rub, cider, stock or barbecue sauce until the meat is soft enough to pull apart. You can also chill the joint slightly and slice it into thick collar steaks. Cook them in a hot pan, under the grill or over charcoal, then rest before serving. Pork collar also works well with marinades. Try garlic and herbs, mustard and cider, soy and honey, or a char siu-style glaze.

Delivery and storage

Your pork collar joint 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 keep ready for a roast, barbecue or batch cook.

---

Cooking notes

Roast pork collar

Bring the joint towards room temperature before cooking. Season well with salt, pepper, garlic, herbs or a dry rub. Roast gently until the pork is cooked all the way through. Rest for at least 15 minutes before carving. Slice across the grain where possible.

Pulled pork collar

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

Pork collar steaks

Chill the joint slightly so it is easier to slice. Cut into thick steaks. Season simply or marinate before cooking. Cook in a hot pan, under the grill or over charcoal. Rest briefly before serving.