The Snake River Farms pork collar is a beautifully marbled cut with a rich, remarkable flavor. Pork collars are a familiar item in Europe and because of their intense marbling are used to make traditional sausages such as coppa. This boneless cut is starting to gain a following in the U.S. and makes the occasional appearance on restaurant menus. The collar is cut from the shoulder portion that runs from the neck to the tip of the loin. This versatile, boneless item is excellent roasted, braised in stock or cut into chops and grilled.
Due to the unique conformations of this product, approximate weights can vary up to +/- 0.5 pounds.
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Ordered two and made some capicola.
Fantastic cut of meat!
Posted 7/18/2019 by lil willy
There is a recipe I've made a few times from NY Times, Sam Sifton's "grilled pork and peaches. It calls for a pork butt.
I had ordered the SRF pork collar before and really enjoyed it. Sooo....I thought why not the collar.
Ordered another. I then sliced the pork horizontally so I have approx 2 ....1 inch pieces of meat. I did trim off some fat and pounded to about 3/4 inch as recipe calls for. Continued following recipe, lots of rosemary and garlic. Sear on hot grill.....with the peaches. Got crisp on outside, fat rendered or also got crispy, meat was moist.
Heavenly.....yes, double the amount the recipe calls for......but trust me, with 2 grown boys there was none left.
Thank you SRF
Posted 7/14/2019 by Davin
Second time I bought this roast, made one as slow cooker barbeque pulled pork. Was the best, there isn't a bad way to cook them, always the best...
Posted 6/29/2019 by JAL
Wow - I made a wicked Kurobuta pulled pork with a homemade vinegar sauce (I guess similar to Heinz 57) and it was AMAZING! Such a unique and delicious pork (not overly "porkie" tasting as my wife would say). Plus 4lbs makes a LOT of pulled pork. Getting 2 Kurobuta collars this time! Thanks Snakeriverfarms :)
Posted 6/8/2019 by Wallace
SRF Team : Hi Wallace,
Thank you for taking the time to share your experience with Snake River Farms. We are so happy to hear hear you enjoyed the Kurobuta Pork Collar, your recipe sounds delicious!
A great cut of pork
Seasoned the pork collar with The Spice House BACK OF THE YARDS rub and let it sit in the fridge overnight. Then wrapped it in two layers of parchment and three of heavy duty foil. Cooked in a 225 degree oven for 24 hours, then pulled it and served on toasted buns with cole slaw and home made Carolina BBQ sauce. Superb. The pork collar itself is not all that expensive and is almost impossible to mess up.
Posted 5/28/2019 by Beaunehead
SRF Team : Yum! This sounds like a delicious meal! Thank you so much for sharing.