• iberico pork boneless collar neck
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Iberico Pork Boneless Collar Neck | ±2kg

£60.00
£60.00
£60.00
Tax included.
9 to 11 Serve
Spain Origin
Pata Negra Breed
Slow roasting or braising Best for
Frozen, Vacuum-packed Condition
Description

Iberico pork boneless collar neck is a premium cut known for its exceptional tenderness and rich flavour. Derived from the neck area of Iberico Pata Negra pigs, it boasts a perfect balance of meat and fat, ensuring succulence when cooked.
Ideal for slow roasting or braising, this cut enhances dishes with its deep, savoury taste, making it a favourite among culinary enthusiasts seeking gourmet pork options.

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

Iberico Boneless Collar Neck - Slow Roast or Braise

±2kg. Serves 9 to 11. Defrost 36–48 hours. 4 to 5 hours in the oven.

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. Cook within 48 hours of defrosting. Do not refreeze.

2. Salt it the day before
Pat dry and salt generously all over. Leave it uncovered on a rack in the fridge overnight.

3. Brown it first
Sear the whole piece hard on every side in a large casserole or a hot roasting tin. The collar is heavily marbled and will render its own fat as it colours.

4. Low and slow
Oven at 140°C for 4 to 5 hours. To roast, set it on a rack over a tray. To braise, add stock and sherry to come a third of the way up and cover the pot.

5. Test by feel, not by temperature
The collar is a working muscle laced with fat and connective tissue. It is ready when a fork twists in it with no resistance, somewhere around 90°C internally. Pulled too early it is simply tough.

6. Rest
30 minutes on a board before carving or pulling.

7. Carve or pull
Thick slices across the grain, or pull it apart with two forks for buns and tacos. The fat and collagen have already done the work of keeping it moist.

It also smokes well. Hold a barbecue at 110 to 120°C and cook to an internal 92°C, allowing 8 to 10 hours. Oak or fruit 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 plate. Allow 36–48 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0–4°C and cook within 2 days.
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
iberico pork boneless collar neck

  • The Land of the Black Hoof

In the sun-baked plains and ancient oak forests of Spain's dehesa, the Pata Negra pig lives as it has for centuries, roaming freely, foraging on acorns, and taking its time. That unhurried life is exactly what makes Iberico pork extraordinary. The acorn diet infiltrates the fat itself, creating an intense, nutty depth of flavour that no other pork in the world can replicate.
  • 5 stars: 8 (100%)
  • 4 stars: 0 (0%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
T
Toby Sims
Exquisitely Cut succulence

I can't quite afford to go full Waygu for a cook up, but this was *just* about achievable at the very top end of my budget, given the people I was feeding. A step up from a pluma!
Lovely cut, no wastage at all, superb quality meat and after a 36 hour sous vide and a finish in the oven was world class. I was 50/50 on uploading the photo (terrible photography not with this review in mind) but here you go. It was great for the feast, superb as a cold cut and if looked at with all factors considered, very good value indeed. One of these may have to venture into a smoker if I get one sorted. Cheers all.

Toby Sims review photo

Thank you Toby for your great review. This is why we call the Iberico the Wagyu of pork. Your recipe looks delicious. We look forward to serving you again soon.

M
Marta Tome
Very good collar neck

It was done in slow cook for about 7 hours . It was melting and amazingly soft.

Marta Tome review photo

What a beautiful picture! That collar neck looks truly delicious! Thank you for your kind words and 5 star review.

I
Ivaylo Vasilev
Amazing meat

Very very juicy 😋

Thank you Ivaylo for your 5-star review. Very pleased to know you enjoyed our Iberico pork. The flavour is truly special. Looking forward to serving you again soon.

E
Edward
Amazing

Perfect fat marbling, soft, and juicy

Thank you for your 5 star review. We are very happy to know that you enjoyed this delicious Iberico piece. We look forward to serving you again soon.

A
Ayearr
Excellent

Tasty and fresh as usual

Thank you for your wonderful 5-star review! We are thrilled that you enjoyed the delightful Iberico Pork. We look forward to welcoming you back soon!

M
Mark Hayward
Slow cooked to perfection

A whole day in the slow oven of the Aga and all the fat seeped through the meat, thus we will settle out as a stock. Meat was succulent and full of flavour, and left overs today!

Dear Mark,
Thank you so much for your 5 stars review, we truly appreciate it.
You prepared your Iberico Pork Boneless Collar Neck the right way! That must have been delicious.
Thank you for your loyalty and we look forward to serving you soon,

p
peter aguilar
the best ever

i recently found this shop..the produce on offer looked good so i decided to get the big piece of iberico colloar meat..i just want to say the quality of the product was quite something..5 hours inside a cartouche at 140c..when i opened the oven and looked at the meat you could sink your finger into the meat..and the flavour was the kind that you don't want to use any mayo or mustard or anything..it also gave me an amazieng gravy in the cartouche,the gravy and juices were creamy like nothing i have ever seen..and tasty beyond words..i felt i had to write a small review on this produce,the package arrived perfectly frozen.great shop.

Thank you so much for taking the time to write such a wonderful review. We are thrilled to hear that you enjoyed our Iberico Pork Boneless Collar Neck and that it exceeded your expectations. Great meat should indeed be tasted without condiment. We hope to see you again soon at our shop. Have a great day!

C
Cecil
Excellent quality

We purchased with MMAH for more than 5 years, they provided good services and products. Recently, they have refreshed the website which enhance the purchasing experience. Well done and thank you.

Thank you for review. Happy you like the new website. Keep an eye on our new products.