Pork · Shoulder
Pork Collar
A marbled boneless muscle from the neck and shoulder end of the loin. Tender, rich, and great sliced or roasted.
Photo coming soon
| Animal | Pork |
|---|---|
| Section | Shoulder |
| Bone | Boneless |
| Tenderness | Medium |
| Also called | collar butt, pork collar butt, pork neck fillet |
Best ways to cook it
- Roast
- Grill
- Slow cook
- Pan-sear
About this cut
What it is and how to use it
The pork collar is the muscle that runs from the shoulder toward the loin along the neck. It is well marbled and flavorful, and more tender than the rest of the shoulder. It is the same muscle that is cured and sold as coppa. It is sold as a boneless roast, often scored, or cut into steaks. It can be roasted, grilled, or slow cooked.
Cook’s tipRoast it to at least 145°F and rest three minutes for slices, or cook longer for pulled pork. Score the surface to help the seasoning in.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
Related cuts
More from the same animal
4.9from 81 Google reviews94% recommend on Facebook
Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours