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Ibérico Pork Collar Steaks | ±150 x2

Regular price
£9.00
Regular price
Sale price
£9.00
Tax included.
Weight
  • FROZEN

Product Description
  • Iberian Pata Negra (Black Foot) Pork
  • Reared in Spain
  • 2 steaks of ±150g; £3.00/100g
  • Frozen

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 isnt 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. Dont forget some warm crusty bread to mop up anything left on the plate. 

Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.

Delivery

Weekday FREE on orders over £50 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)
Same Day Delivery (London only) COMING SOON
Ibérico Pork Collar Steaks | ±150 x2

The Iberian Peninsula of Spain, is a land of rich history and stunning natural beauty. Here, amidst rolling hills, ancient forests, and sun-drenched plains, lies the home of the renowned Iberico Pork. In the extensive oak forests, known as “dehesas”, the Pata Negra pigs are allowed to roam freely, feasting on acorns and other natural vegetation, which contributes to the unique flavour and marbling of the meat.

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