Iberico Pork Collar, Frozen, +/-650g

Our Iberico pork collar comes from the neck, found between the head and shoulders of the Spanish black pigs. The meat is marbled with fat which gives it it’s unique and delicious flavour, and succulent texture.

To cook Iberico collar, we recommend searing on both sides and cooking on a low heat for around three hours. Pair with a variety of roasted vegetables and onions, that should caramelise in the oven with the fat from the Iberico pork. You could also try cooking this unique cut of Iberico pork on the BBQ and serve with a zingy homemade chimmichurri sauce. 

We have a range of other Iberico products to try too, so take a look at our Iberico selection.