Pork neck, sometimes labeled pork collar or center cut pork butt, refers to a flavorful triangular cut of meat from the shoulder of the pig Despite its varying names around the world, pork neck remains a versatile and tasty option for roasts, stews, kebabs, and more.
An Overview of Pork Neck
Pork neck is located above the front legs and below the head of the pig It contains a good amount of connective tissue and fat marbling that keeps the meat tender and juicy during cooking.
This well-exercised cut comes from a hard-working part of the animal, resulting in intense flavor reminiscent of pork shoulder. The marbling provides plenty of moisture so the meat doesn’t dry out.
Due to its abundance of collagen, pork neck excels when cooked slowly through methods like braising, stewing, grilling, and roasting. The collagen melts into luscious gelatin, leaving meat that is fall-apart tender.
While not the most expensive cut, pork neck is valued for its versatility in many cuisines. It can be the star of cozy stews, stepped up skewers, and succulent roasts.
The Many Names for Pork Neck
Pork neck goes by several different names depending on the country and region:
- United States: Pork collar, center cut pork butt, Boston butt
- United Kingdom: Collar joint
- France: Échine
- Italy: Coppa (or Capocollo in southern Italy)
- Spain: Secreto
- Latin America: Cuello de puerco
The many labels can cause confusion, but they all refer to the same flavorful cut from the pig’s shoulder/neck region. The key is looking for meat that is marbled with fat but not too fatty.
Buying and Preparing Pork Neck
When shopping for pork neck, look for meat that is slightly pinkish-red with streaks of white fat running through it. The cut should feel firm but with some give when pressed.
Estimate about 3/4 pound of bone-in pork neck per person, or around 1/2 pound for boneless. Pork neck benefits from a dry rub or marinade to add extra flavor.
Trim off any excess hard fat or sinew, then cut into chunks for stewing or leave whole for roasting. Pork neck can be cooked with the bone in or out.
Best Cooking Methods
The rich taste and tender texture of pork neck lends itself to slow, moist cooking techniques:
Braising and stewing – Cut into 1-2 inch chunks and braise or stew for pulled pork or carnitas.
Roasting – Roast a whole pork neck at 300°F until fork tender and caramelized.
Grilling – Grill marinated pork neck slices over medium heat for kebabs.
Slow cooking – Cook low and slow in a smoker or crockpot for up to 8 hours.
Sous vide – Vacuum seal seasoned pork neck and sous vide at 165°F for 10-24 hours.
Pork neck should be cooked to an internal temperature of at least 145°F. The meat pulls apart easily when fully cooked.
World Cuisine Recipes with Pork Neck
Pork neck brings its trademark rich, meaty flavor to cuisines across the globe:
American South – Smoked pork neck for pulled pork sandwiches.
Latin America – Pernil (roasted pork shoulder) for tacos and sandwiches.
Italy – Braise pork neck slowly into a delicious ragu sauce for pasta.
Spain – Marinate pork secreto in garlic, citrus and herbs before grilling.
Philippines – Pork neck makes the perfect meat for nilaga (beef stew).
China – Red cooked pork stew highlights pork neck’s tender texture.
Germany – Use pork hals for rich and hearty stews like eintopf.
Flavor Profile of Pork Neck
The marbling of fat throughout pork neck results in some of the most flavorful and tender pork around. Here are some tasting notes:
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Rich – Deep, meaty flavor from abundant collagen and fat.
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Savory – A touch of pleasant gaminess, like a milder pork shoulder.
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Tender – Melts in the mouth when cooked low and slow.
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Juicy – Stays succulent thanks to plenty of moisture.
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Versatile – Takes well to many global flavors.
When cooked properly, pork neck is a pork lover’s dream with its lip-smacking, meaty goodness in every bite. It’s ideal for making shredded pork, stews, kebabs, roasts and more.
Next time you see pork neck at the market, pick some up and add this economical yet exciting cut into your cooking repertoire. With so many possible recipes, the flavor potential is unlimited.
The Difference Between Pork Shoulder & Pork Collar | Butcher Shop Bootcamp
FAQ
What is the neck of a pig called?
What is the closest cut to pork neck?
What is pork collar called in a grocery store?
Is pork neck same as pork jowl?
What is pork neck meat?
Pork neck meat is a versatile cut of meat that can be served with a variety of side dishes. Pork neck meat, also known as pork collar, is a flavorful and versatile cut of meat that is often overlooked. This cut comes from the neck of the pig and is characterized by its rich, marbled texture and intense flavor.
What is a pork neck pig?
Suitable for special occasions or everyday gourmet dining. A pork neck, also known as pork collar or pork neck fillet, is a cut that comes from the upper part of the pig’s neck area, close to the shoulder or blade. Depending on the region, this cut may have different names, but it generally refers to the meat from this specific part of the pig.
What is pork neck used for?
It is a flavorful and well-marbled cut that is often used for slow cooking, roasting, braising, BBQ, grilling in slices (low heat), kebabs, pork steaks and for shredding for pulled pork sandwiches and casseroles. Pork neck, also known as pork collar, is a versatile cut of meat that is both flavorful and tender.
What is a pork neck fillet?
Incredibly tender and juicy slow-cooked meat. Delicious sauce with a harmonious blend of savory and sweet. Suitable for special occasions or everyday gourmet dining. A pork neck, also known as pork collar or pork neck fillet, is a cut that comes from the upper part of the pig’s neck area, close to the shoulder or blade.