• two iberico pork collar steaks
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Iberico Pork Collar Steaks

£9.50
£9.50
£9.50
Tax included.
Weight

ACORN-FED

FROZEN

At A Glance
  • Iberian Pata Negra (Black Foot) Pork
  • Reared in Spain
  • 2 steaks of ±125g
  • Frozen
Description

Iberico Pork Collar, Neck as it is otherwise referred to is found between the head and shoulders of the Iberico Pata Negra Pigs. With the marbling of fat within the muscle this piece of meat is not only well worked, but also tastes fantastic. Known as the "Wagyu of Pork" with its heavy marbling, it really isn't comparable to any other pork.

You can fry them off quickly in a pan and serve with some creamy mash, and spiced cabbage. Or dice them and use to add into fried rice. The collar provides a beautiful distinctive flavour, with the heavy marbling running through the meat. Being able to hold strong bold flavours, and equally holding its own when served as a morsel with pre-dinner drinks.
Cooking instructions

Step-by-Step Preparation:

1. Thaw the Steaks

• Place the frozen steaks in the refridgerator overnight.

2. Pat Dry and Season

• Once thawed, pat the steaks dry with paper towels to remove excess moisture.
• Season both sides with salt and pepper, and drizzle a little olive oil to lightly coat.

3. Choose Your Cooking Method

Here are some heat sources you can use:

• Stovetop (Skillet): Use a heavy pan like cast iron for a crispy, golden crust.
• Grill: If you love smoky flavours, grilling works wonders with Iberico pork.
• Oven: This is great for an even cook. Start in the pan, finish in the oven.

4. Searing and Cooking

Stovetop Method:

• Heat your skillet on medium-high heat. Add a splash of olive oil.
• Sear each steak for 2-3 minutes per side until a nice crust forms.
• Lower the heat and cook for an additional 2 minutes per side, or until the internal temperature reaches 62-65°C for medium.

Grill Method:

• Preheat your grill to medium-high heat.
• Grill the steaks for 3-4 minutes per side, flipping once, until you get a nice sear and internal temp is 62-65°C.

Oven Method:

• Preheat your oven to 180°C. Start by searing the steaks in a hot skillet for 2-3 minutes per side.
• Transfer the skillet to the oven for about 5-7 minutes, or until the internal temperature reaches 62-65°C.

5. Let the Meat Rest

• Remove the steaks from the heat and let them rest for 5 minutes to let the juices redistribute.

Recipe: Iberico Pork Collar with Honey-Garlic Glaze

While the meat rests, you can whip up this simple glaze to take your steaks to the next level.

Ingredients:

• 2 tbsp honey
• 1 tbsp soy sauce
• 2 garlic cloves (minced)
• 1 tsp Dijon mustard
• 1 tbsp butter

Steps:

1. In the same skillet you cooked the pork in, add butter and garlic over medium heat. Sauté for 1-2 minutes until fragrant.
2. Add honey, soy sauce, and Dijon mustard, stirring to combine. Let it simmer for 2-3 minutes until slightly thickened.
3. Pour this rich honey-garlic glaze over your rested Iberico pork steaks before serving.

Serve the pork with roasted veggies or a simple green salad for a complete, delicious meal. Enjoy!
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £75 Express By End of Day (Tues-Sat)  FREE
 Orders under £75 Express By End of Day (Tues-Sat)  £8.50
 Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 12PM - Noon / 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.
two iberico pork collar steaks

  • 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 “dehesa”, 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.