Iberico Pork Collars

$399
8 packs (approximately 14 lbs.)

Iberico Pork Collars Details

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, which requires that the animals are raised in the open air on an all-natural, cereal-based diet.

* Minimally Processed, No Chemical Ingredients

Size:8 individually vacuum sealed packs (approximately 14 lbs.)
Features:
  • Boneless
  • Pasture Raised Free Range
  • Campo Iberian Pork
  • 100% Natural*
  • No Added Growth Hormones
  • No Sub-Therapeutic Antibiotics
  • Individually Vacuum Packed
  • Frozen
Origin:Spain

Store Iberico pork collars in your freezer, then thaw as many as you need before cooking.

Thawing 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.

Pork Recipes

Learn more about how to cook Iberico pork. Go to the Test Kitchen →

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Delicious steaks

I bought these in 2018 to try Iberico meat. I have prepared them multiple ways but have found that the best for my family is being sliced into "chops" and salt/pepper/garlic seasoning then then pan frying to crispy on each side. As long as you keep the fat from melting out, the flavor is unbelievable. Do not use a breading as that would mar the flavor.