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Ibérico Pork Boneless Collar Neck | ±2.4kg

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

Iberico Pork Boneless Collar Neck

Iberian Pork Boneless Collar, or Neck, is found between the head and shoulders of the Spanish Pata Negra pigs. With the marbling of fat within the muscle, this piece of meat is not only well worked, but also tastes fantastic.

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.


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Ibérico Pork Boneless Collar Neck | ±2.4kg


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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