Kurobuta Berkshire Pork Collar Roast


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Pork collar, also known as the coppa, pork scotch, pork neck, or the money muscle, is a highly sought-after prime cut obtained from the upper pork shoulder that is most famously used for making char siu roast pork. It is highly regarded and favored by butchers and chefs due to its exceptional tenderness, rivaling that of a tenderloin.

One of the key characteristics of pork collar is its remarkable marbling which contributes significantly to its flavor profile that is rich, savory, and very succulent. Regardless of the method used for preparation, pork collar delivers an exceptional eating experience.

Pork collar lends itself well to a range of cooking methods and is excellent for both quick and slow cooking methods. It is well-suited for roasting, braising, smoking, or grilling as steaks. Roasting the pork collar allows the meat to develop a delightful crust on the outside while retaining its tenderness and succulence on the inside. Braising is another excellent method that involves slowly cooking the meat in a flavorful liquid, resulting in tender and moist pork collar. For those who prefer smoky flavors, slow smoking the pork collar can create a melt-in-your-mouth texture and an enticing smoky aroma. Additionally, when sliced into steaks and grilled, pork collar can be enjoyed with a delicious sear on the outside and juicy, tender meat within.