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

£80.00
£80.00
£80.00
Andalusia & Extramadura - SpainFree-range Ibérico / Acorn-fedPata Negra breedFat rich in oleic acidServes 10-14
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.
Ingredients

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 £85 Express By End of Day (Tues-Sat)  FREE
 Orders under £85 Express By End of Day (Tues-Sat)  £8.50
 Express by 1PM (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 1PM / 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.

ACORN-FED

FROZEN

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.
  • 5 stars: 8 (100%)
  • 4 stars: 0 (0%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
T
Toby Sims
Exquisitely Cut succulence

I can't quite afford to go full Waygu for a cook up, but this was *just* about achievable at the very top end of my budget, given the people I was feeding. A step up from a pluma!
Lovely cut, no wastage at all, superb quality meat and after a 36 hour sous vide and a finish in the oven was world class. I was 50/50 on uploading the photo (terrible photography not with this review in mind) but here you go. It was great for the feast, superb as a cold cut and if looked at with all factors considered, very good value indeed. One of these may have to venture into a smoker if I get one sorted. Cheers all.

Toby Sims review photo

Thank you Toby for your great review. This is why we call the Iberico the Wagyu of pork. Your recipe looks delicious. We look forward to serving you again soon.

M
Marta Tome
Very good collar neck

It was done in slow cook for about 7 hours . It was melting and amazingly soft.

Marta Tome review photo

What a beautiful picture! That collar neck looks truly delicious! Thank you for your kind words and 5 star review.

I
Ivaylo Vasilev
Amazing meat

Very very juicy 😋

Thank you Ivaylo for your 5-star review. Very pleased to know you enjoyed our Iberico pork. The flavour is truly special. Looking forward to serving you again soon.

E
Edward
Amazing

Perfect fat marbling, soft, and juicy

Thank you for your 5 star review. We are very happy to know that you enjoyed this delicious Iberico piece. We look forward to serving you again soon.

A
Ayearr
Excellent

Tasty and fresh as usual

Thank you for your wonderful 5-star review! We are thrilled that you enjoyed the delightful Iberico Pork. We look forward to welcoming you back soon!

M
Mark Hayward
Slow cooked to perfection

A whole day in the slow oven of the Aga and all the fat seeped through the meat, thus we will settle out as a stock. Meat was succulent and full of flavour, and left overs today!

Dear Mark,
Thank you so much for your 5 stars review, we truly appreciate it.
You prepared your Iberico Pork Boneless Collar Neck the right way! That must have been delicious.
Thank you for your loyalty and we look forward to serving you soon,

p
peter aguilar
the best ever

i recently found this shop..the produce on offer looked good so i decided to get the big piece of iberico colloar meat..i just want to say the quality of the product was quite something..5 hours inside a cartouche at 140c..when i opened the oven and looked at the meat you could sink your finger into the meat..and the flavour was the kind that you don't want to use any mayo or mustard or anything..it also gave me an amazieng gravy in the cartouche,the gravy and juices were creamy like nothing i have ever seen..and tasty beyond words..i felt i had to write a small review on this produce,the package arrived perfectly frozen.great shop.

Thank you so much for taking the time to write such a wonderful review. We are thrilled to hear that you enjoyed our Iberico Pork Boneless Collar Neck and that it exceeded your expectations. Great meat should indeed be tasted without condiment. We hope to see you again soon at our shop. Have a great day!

C
Cecil
Excellent quality

We purchased with MMAH for more than 5 years, they provided good services and products. Recently, they have refreshed the website which enhance the purchasing experience. Well done and thank you.

Thank you for review. Happy you like the new website. Keep an eye on our new products.