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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 ...
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.
When it comes to meat consumption, understanding seasonality can greatly enhance the dining experience. Seasonal produce tends to be fresher, more flavourful, and often more sustainable due to reduced transportation distances.
It is widely believed that both Iberico Pork and Magalitza Pork are considered to be 'Wagyu' of the pork world as a result of their superior flavour and lustrous meat. However, what exactly is the difference between these two types of meat? In this match of excellence, does one pork breed excel over the other?
https://www.finefoodspecialist.co.uk/iberico-pork-collar-frozen-600g?___store=default4748Iberico Pork Collar, Frozen, +/-650ghttps://www.finefoodspecialist.co.uk/media/catalog/product/i/b/iberico_collar.jpg23.9523.95GBPOutOfStock/Meat & Poultry/Meat & Poultry/Specialist Pork/Meat & Poultry/Specialist Pork/Iberico Pork/Meat & Poultry/Specialist Pork/Pork Products348081409123480<p>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.</p>
<p>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. </p>
<p>We have a range of other Iberico products to try too, so take a look at our <a href="https://www.finefoodspecialist.co.uk/meat-poultry/specialist-pork/iberico-pork">Iberico selection</a>.</p> <p><strong>Origin:</strong> Spain</p>00add-to-cart
Check how this product is used in following recipes
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Feeds 3 - 4 people
Prep time 20m
Cook time 180m
