Iberian Pork Boneless Collar, or ‘Neck’, is found between the head and shoulders of the Spanish Pata Negra pigs. With the marbling of fat within the muscle, this piece of meat is not only well worked, but also tastes fantastic.
For this cut we recommend a simple slow roast. After defrosting, bring the collar to room temperature and season with Maldon sea salt, a touch of paprika and mixed herbs. In a deep roasting pan, put large chunks of onion, carrots and potato. Place the collar on top, put into a preheated oven at 220 degrees C, and cook for 30 minutes. This will turn the outside a gorgeous golden brown. Reduce the heat to 160 degrees C, add some stock to the pan (about halfway up), a handful of garlic cloves and a light red wine or cider, if desired. Cover with tin foil and cook for a further 2.5 hours. Remove the meat from the pan and wrap tightly with foil, allowing it to rest. Use the juices in the roasting tray to make a sumptuous gravy. Serve with shallot-sautéed green beans, courgettes provençale or steaming garlic potatoes and a crisp salad.