Iberico Pork Collars
Six Collars (approx. 2.2lbs each, 13.2lbs total)
The Iberico pork collar (aka Boneless Neck, Cabecero) is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing.
Iberico pork is a Spanish culinary treasure, amongst the finest pork in the world. While iberico is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. This Iberico pork is raised free range on traditional Spanish pastures known as dehesas. It’s fed a natural diet of grain, corn, wheat, grass & forage. No added growth hormones or sub-therapeutic antibiotics are ever used.
Iberico pork raised in this way is considered “Campo Iberian Pork” under Spanish law, a term which requires that the animals are raised in the open air on an all-natural cereal-based diet.
* Minimally Processed, No Chemical Ingredients
Store Iberico pork collars in your freezer, then thaw as many as you need before cooking.
RECIPES & TIPS
Iberico pork collars are delicious slow roasted or braised, but are also tender enough to be sliced against the grain into ½” thick steaks for quick searing. The flavor of this pork is such that they can be delicious simply seasoned with salt & pepper.
The USDA recommends that all pork be cooked to an internal temperature of 145°F for safety, with a three minute rest before serving. However, Iberico is often served more rare in Spain.