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Pork Collar

£5.00/Kg 5-7
2Kg / £10.00
It's true. You'll find this cut in Michelin restaurants

Collar's not as tender as pork loin but it's versatile and inexpensive.

Better still, it's got plenty of marbling, which means plenty of flavour.

Cook it low and slow, braise it or cut it into slices, pan sear it and bring it slowly up to temperature in an oven.

  • What's Delivered?

    Delivered loose in a clear plastic bag or in a vacuum sealed pack.

    Because this is fresh meat expect a bit of discolouration where the meat has been in contact with the air and a little bit of liquid to collect in the bag.

  • Refrigeration

    1-3 days

    With fridge set at 1-4 °C

    Treat pork as you would chicken. It's low fat level makes it more susceptible to bacteria.

    Hygiene
    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.

    Safety
    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate
    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. So store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    3-4 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.