• iberico pork boneless collar neck
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Iberico Pork Boneless Collar Neck | ±2.8kg

£85.00
£85.00
£85.00
Tax included.
Weight

ACORN-FED

FROZEN

At A Glance
  • Pata Negra breed
  • Reared in the Iberian Peninsula, Spain
  • ±2.1kg; £29.55/kg
  • Frozen
Description

Iberico pork boneless collar neck is a premium cut known for its exceptional tenderness and rich flavour. Derived from the neck area of Iberico Pata Negra pigs, it boasts a perfect balance of meat and fat, ensuring succulence when cooked.
Ideal for slow roasting or braising, this cut enhances dishes with its deep, savoury taste, making it a favourite among culinary enthusiasts seeking gourmet pork options.

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.
Cooking instructions

1. Thaw Properly:

Thaw the pork slowly in the fridge. Place the 2kg Iberico pork collar (still in its packaging) on a tray to catch any drips and let it thaw for 24-36 hours in the refrigerator.

2. Bring to Room Temp:

Once thawed, take the pork out of the fridge about 45 minutes before cooking to allow it to come to room temperature. This step ensures even cooking.

3. Preheat & Prep:

Preheat your oven to 160°C. While the oven heats, pat the pork collar dry with paper towels. Season generously with salt, black pepper, and a little smoked paprika for extra flavour.

4. Sear for Flavour:

Heat a large skillet over medium-high heat with a splash of olive oil. Sear the pork on all sides for about 3-4 minutes per side until you get a nice golden-brown crust. Searing helps lock in the juices.

5. Slow Roast:

Transfer the seared pork to a roasting tray. Place it in the preheated oven and cook for about 1.5 to 2 hours, or until the internal temperature reaches 57°C for medium-rare or 63°C for medium. Check the temperature using our smart meat thermometer by MEATER.

6. Rest & Slice:

Once cooked, remove the pork from the oven and let it rest for 10-15 minutes. This helps the juices redistribute throughout the meat, making it extra tender when you slice.

Simple Recipe: Iberico Pork Collar with Garlic & Rosemary

Ingredients:

- 2kg Iberico Pork Boneless Collar Neck
- 4 garlic cloves, crushed
- 2 tbsp olive oil from Kalios
- 2 tsp smoked paprika
- 1 tbsp fresh rosemary, chopped
- Sea salt & black pepper

Instructions:

1. Thaw & Season: Follow the thawing instructions above. Pat the pork dry, then rub it all over with olive oil, crushed garlic, paprika, rosemary, salt, and pepper.

2. Sear & Roast: Sear the pork in a hot pan until browned on all sides, then transfer to a roasting tray. Roast at 160°C for about 1.5 to 2 hours, or until the internal temperature is perfect.

3. Rest & Serve: Let the pork rest for 10-15 minutes, then slice thinly and serve with roasted vegetables or a simple salad.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £75 Express By End of Day (Tues-Sat)  FREE
 Orders under £75 Express By End of Day (Tues-Sat)  £8.50
 Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 12PM - Noon / by 1PM for Scotland  £22


Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
iberico pork boneless collar neck

  • The Land of the Black Hoof

In the sun-baked plains and ancient oak forests of Spain's dehesa, the Pata Negra pig lives as it has for centuries, roaming freely, foraging on acorns, and taking its time. That unhurried life is exactly what makes Iberico pork extraordinary. The acorn diet infiltrates the fat itself, creating an intense, nutty depth of flavour that no other pork in the world can replicate.