Pork Collar Boneless

Muscular part coming from the neck region of the porcine carcass devoid of its bony base between the 3rd and 4th ribs and straight cut in its junction with the center of the loin and subjected to chopping.

It is known as Collar meat without bones.

 

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The Pork Collar Boneless is a beautifully marbled cut with a rich, remarkable flavor.

Pork collars are a familiar item in Europe and because of their intense marbling are used to make traditional sausages such as coppa. This boneless cut is starting to gain a following in the U.S. and makes the occasional appearance on restaurant menus.

The collar is cut from the shoulder portion that runs from the neck to the tip of the loin. This versatile, boneless item is excellent roasted, braised in stock or cut into chops and grilled.