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

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