Protein Food
Pork Neck
About This Entry
Pork neck (collar) is a flavorful, well-marbled cut popular in European and Asian cooking. Richer than loin, it suits medium reds and whites with body when roasted or braised.
Beginner Guide
Pork neck is undervalued in US retail but common in Italian and Thai markets. Benefits from slow cooking or marinating.
FAQ
- What is Pork Neck?
- Pork neck is undervalued in US retail but common in Italian and Thai markets.
- How should Pork Neck be cooked?
- Cook to safe internal temperature; richer cuts tolerate slow cooking, smoke, and braising that build pairing-friendly flavor.
At a Glance
Group
Pork
Classification
Animal Protein Foods
Scientific name
Sus scrofa domesticus
Scientific Classification
- Display name
- Pork Neck
- Classification
- Animal Protein Foods
- Group
- Pork
- Scientific name
- Sus scrofa domesticus
Taxonomy
- Cut type
- roast
- Anatomical cut
- neck
- Bone state
- bone in
- Processing state
- fresh
- Fat content
- moderate
- Primary cooking methods
- braise, roast, grill
- Recommended doneness
- well done