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 2 of these and did them together on the smoker low and slow. One was done Texas style with only Kosher salt and some course black pepper. The other was slather in spicy mustard and a nice Cajun style blackened seasoning added.
Both of these came out FANTASTIC! A very sweet and unique porky flavor. I don't think there was a favorite except on an individual level. The spicy one to me was absolutely delicious and what little was left I quickly put up to enjoy for lunch at a later time. I would not hesitate one bit in ordering these again. Thanks as usual SRF!
Posted 10/18/2019 by Blair
SRF Team : You are making our mouths water, Blair! Thanks for sharing your different styles with us!
The best BBQ pulled pork ever!
Made in the slow cooker!
Very moist and delicious!
Just added seasoning and beef
Posted 10/11/2019 by Carl
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