• iberico pork boneless collar neck
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Iberico Pork Boneless Collar Neck | ±2.4kg

£55.00
£55.00
Tax included.
Weight

  • FROZEN

Product Description
  • Pata Negra breed
  • Reared in the Iberian Peninsula, Spain
  • ±2.4kg; £22.50/kg
  • Frozen

Iberico Pork Boneless Collar Neck

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.
Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.
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
iberico pork boneless collar neck

  • SPAIN

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.

Customer Reviews

Based on 2 reviews
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p
peterpink
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!

L
Loyal customer
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.