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. Learn the difference between the pork collar vs. pork shoulder. 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.
Our pork collar is a natural product so the approximate weights can vary by +/- 0.5 pounds.
The collar is a muscle that starts at the jowl and ends close to the loin. This cut includes part of the “money muscle” used by competitive barbecue teams. The collar is well marbled and can be cooked low and slow or roasted.
Fast fact: The pork collar is used to make the Italian cured meat capocollo.