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 Products348081409<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
Saika Junmai Daiginjo Yamadanishiki Japanese Sake (16%), 720ml!
Saika Junmai Daiginjo Yamadanishiki is a premium Japanese sake known for its refined and delicate flavour profile. This sake is crafted using Yamadanishiki rice, often referred to as the 'king of sake rice', which gives it a unique cha...
Indulge in Our Wagyu Short Rib - Bone Out!
Our Wagyu short rib offers a truly extraordinary experience, boasting an exceptional balance of rich flavour and melt-in-your-mouth tenderness. This premium Wagyu cut comes with the bone removed, allowing for easier preparation and serving while still deli...
Introducing Our 28-Day Dry-Aged Wagyu Sirloin!
The 28-Day dry aged wagyu sirloin on the bone, with a Beef Marbling Score (BMS) of 4-5, promises an extraordinary culinary experience. Dry-ageing for 28 days amplifies the beef's inherent richness, creating a symphony of deep, umami flavours. The marbl...
Saucy Al's Extra Hot Barbecue Bombshell Sauce!
Saucy Al's extra hot barbecue bombshell sauce is a fiery twist on the classic BBQ flavour, crafted for those who crave a bit of heat in their meals. This sauce offers a robust smoky flavor that is immediately followed by a bold, spicy kick that builds ...
Feeds 3 - 4 people
Prep time 20m
Cook time 180m
