Pork Collar
Pork collar, also known as coppa di maiale in Italian, is a prized cut obtained from the neck of the pig and can be used in various ways in the kitchen. When deboned and aged, it becomes a delicious cured meat called "coppa" in northern Italy and "capocollo" in central and southern Italy.
Cooking Methods
Grilling
Fresh pork collar is perfect for grilling thanks to its numerous veins of fat, which make it very succulent. This cut is particularly suitable for thick steaks and skewers, which can be marinated to make them even more tender and flavorful.
Roasting
Alternatively, pork collar can be roasted in the oven for one to one and a half hours at a temperature not exceeding 180°C, creating a roast with an intense and flavorful taste that can replace the traditional pork loin.
Stewing
Additionally, this cut of meat is perfect for preparing a hearty stew.
Summary
In summary, pork collar is a versatile and highly appreciated cut of meat in the kitchen, guaranteeing excellent results in many different recipes.
