• Duke of Berkshire Pork / Kurobuta Pork - Neck | ±3kg
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Duke of Berkshire Pork / Kurobuta Pork - Neck | ±3kg

£38.00
£38.00
£38.00
Tax included.
10 to 12 Serve
Belgium Origin
Duke of Berkshire (Kurobuta) Breed
Description

    Duke of Berkshire, also known as Kurobuta pork neck, is a gourmet treasure prized for its remarkable tenderness and rich, succulent flavour. This heritage breed, renowned for centuries, boasts finely marbled meat that guarantees a juicy and flavourful experience. Ideal for a variety of cooking methods, including slow roasting, grilling, or braising, the pork neck from Duke of Berkshire offers a melt-in-your-mouth texture that elevates any dish. Whether for everyday meals or special occasions, this premium cut promises to make every bite memorable and satisfying, showcasing the exceptional quality of Kurobuta pork.
    Duke of Berkshire Pork Neck or Collar is an old English breed of Pork. Reared since the 18th Century for its exceptional tenderness, taste and quality it is what Pork should be. With finely marbled meat and unctuous coverings of fat resulting in a full tasting and superb texture.

    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.
    Cooking Instructions

    Duke of Berkshire Pork Neck - Slow Roast, Braise or Steaks

    ±3kg. Serves 10 to 12. Defrost 36–48 hours.

    1. Defrost
    Move the pack from freezer to fridge. Leave it in its packaging, on a tray. A piece this size needs 36 to 48 hours. If you plan to cut it down rather than cook all of it, take it out a few hours early, while the centre is still firm. Cook within 48 hours of defrosting.

    2. Decide how to use it
    The neck, or collar, is marbled right through with fat and connective tissue. Roast or braise it whole for pulling, or cut it across into 2cm collar steaks for the pan. Cut what you need while the piece is still firm and part-frozen, then wrap and return the rest to the freezer the same day, using within 12 months. Once a piece has fully softened it should be cooked rather than refrozen.

    Method A - Whole, slow

    3. Pat dry and salt generously all over. Leave it uncovered on a rack in the fridge overnight.

    4. Brown the whole piece hard on every side, then cook at 140°C for 5 to 6 hours. To braise, add stock and cider to come a third of the way up and cover the pot.

    5. Test by feel, not by temperature. It is ready when a fork twists with no resistance, around 90°C internally. Pulled early a collar cut is tough rather than underdone.

    6. Rest 30 minutes, then carve thickly across the grain or pull it apart with two forks.

    Method B - Collar steaks

    3. Cut across the neck at 2cm. Temper 30 minutes, pat dry and salt just before cooking.

    4. Hot pan or barbecue, no oil needed. 3 minutes a side. The marbling renders as it cooks.

    5. Pull at 63°C, still faintly pink. Rest 5 minutes, then slice across the grain.

    It also smokes well. Hold a barbecue at 110 to 120°C and cook to an internal 92°C, allowing 10 to 12 hours for a whole neck. Apple or cherry wood suits it.
    Nutritional Information
    Typical values Per 100g
    Energy —
    Fat —
    of which saturated —
    Carbohydrate —
    of which sugars —
    Fibre —
    Protein —
    Salt —
    Storage

    Delivered frozen
    Keep frozen at -18°C until needed. Use by the date on the pack.
    Defrost in the fridge, in its packaging, on a tray. Allow 36 to 48 hours. A piece this size releases a good deal of liquid as it thaws, so use a tray with a lip.
    Never defrost at room temperature or in a microwave.
    Once defrosted, keep at 0-4°C and cook within 2 days.
    If you only need part of it, cut what you need while the piece is still firm and part-frozen, and return the rest to the freezer straight away.
    Do not refreeze once thawed.
    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.
    FAQs
    Duke of Berkshire Pork / Kurobuta Pork - Neck | ±3kg

    • West Flanders Raised

    West Flanders is one of Europe's quietly great farming regions, fertile, temperate, and with a deep agricultural tradition. It's here that our Duke of Berkshire pigs are reared: a British heritage breed thriving in Belgian pastures, benefiting from the region's rich soil and unhurried farming culture. The result is heritage pork at its finest, deeply marbled, intensely flavoured, and impossible to replicate with a commercial breed.