Iberico Pork Collar, Neck as it is otherwise referred to is found between the head and shoulders of the Iberico Pata Negra Pigs. With the marbling of fat within the muscle this piece of meat is not only well worked, but also tastes fantastic. Known as the “Wagyu of Pork” with its heavy marbling, it really isn’t comparable to any other pork.
Containing one ±2.2kg piece per pack, watching this being carved at the dinner table is something to marvel at. Not only will your guests be blown away with how delicious and mouth-watering a simple neck of pork is, but once they actually taste it, it could most likely be the quietest table ever. Simply slow roast and serve at the table, with all sorts of fantastic sides. From shallot sauteed green beans, courgette provencal, to steaming garlic potatoes and a crisp salad.
After defrosting, bring the Iberico Collar to room temperature, season with Maldon Salt, a touch of Paprika and mixed herbs. In a deep roasting tray, put large chunks of onion, carrots and potato. Place the Collar on top and put into a preheated oven at 220, cook for 30 minutes. This will turn the outside a gorgeous golden brown. Reduce the heat to 160, add some stock into the roasting tray, 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 and a half hours. After which remove the meat from the pan and wrap very tightly with foil, allowing it to rest. Use the juices in the baking tray to make a sumptuous gravy.