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  • Landrace, Larwhite, and Duroc Breeds
  • Reared in Spain
  • Frozen
  • Enjoy with a Sangiovese

Castilla y Leon Pork Neck

Castilla y Leon Pork Neck or Collar is one of the greatest and forgotten about cuts of pork. Full of flavour and beautifully marbled meat it oozes a tender, juicy texture after being cooked. Ideal for long slow cooks to really experience the wide range of taste and texture it envelopes.

Containing one ±2kg piece per pack, great for a slow-cooked roast. Combining flavours with unctuous Pork brings this cut to life! Slow roast and enjoy with friends, or even try cooking over the barbecue for a richer smokier aroma to it. This cut is ideal if you want to make pulled pork tacos or serve up as part of a Mexican platter with refried beans, fresh salsa and guacamole

Who doesn’t love pork, with Pork, well Prosciutto to be exact! We smothered the Pork Neck with chopped garlic, tomato puree, fresh sage and salt before wrapping the entire piece of meat in prosciutto. Put the Pork into a preheated oven at 220 and cook for 5 to 10 minutes until the outside is turning brown. Add Cider of White Wine along with Stock half-way up a deep baking tray, wrap tightly in tin foil to ensure the liquor doesn’t reduce too quickly and the steam can’t escape. Reduce the heat to around 130-140 and cook for a further three to four hours. Check on the meat during cooking to ensure the liquor hasn’t evaporated too quickly, top-up if necessary. Serve this with your family favourite potatoes and lots of leafy greens.