Pork Collar is one of those butcher’s secrets that offers a delicious piece of meat generally saved for personal use. Economical at well under $3 per pound, pork collars are versatile, naturally flavourful and has been called “the new pork belly”.
Pork Collar is cut from the top of the pig’s neck, on the back behind the head and neck (Jowl) and just above the shoulder (Butt). It is a triangular muscle that starts from just below the back of the neck down to the spine. As the muscle is used frequently by the pig, it is not the most tender but like other useful muscles, it is very flavourful. This well-marbled, fatty cut will not dry out when cooked for a long time and is cheaper than other cuts