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Ibérico Pork Collar Steaks | ±150 x2

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Product Description
  • Iberian Pata Negra (Black Foot) Pork
  • Reared in Spain
  • 2 steaks of ±150g; £3.00/100g
  • Frozen

Iberico Pork Collar

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 isnt 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 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.


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two iberico pork collar steaks

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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