Iberico Pork Collar
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.
You can fry them off quickly in a pan and serve with some creamy mash, and spiced cabbage. Or dice them and use to add into fried rice. The collar provides a beautiful distinctive flavour, with the heavy marbling running through the meat. Being able to hold strong bold flavours, and equally holding its own when served as a morsel with pre-dinner drinks.
Our in-house team love to use the Iberico Pork Collar steaks for a mid-week supper, fried off and served on top of delicious warm and comforting tomato and chickpea stew. Serve with a drizzle of olive oil and balsamic vinegar to finish perfectly. Don't forget some warm crusty bread to mop up anything left on the plate.