Are you confused about the different cuts of pork and their names?
You’re not alone.
With so many terms like pork collar, pork neck, Boston butt, and more, it can be challenging to know what you’re actually buying.
In this article, we’ll focus on two cuts that are often used interchangeably: pork collar and pork neck.
We’ll explore their similarities, differences, and best cooking methods to help you make an informed decision next time you’re at the butcher’s counter.
So, let’s dive in and discover if pork collar is the same as pork neck!
Is Pork Collar The Same As Pork Neck?
Pork collar and pork neck are two cuts of meat that are often confused with each other. While they share some similarities, they are not the same.
Pork collar is a triangular muscle that runs from just below the back of the neck down to the spine. It is cut from the top of the pig’s neck, on the back behind the head and neck (jowl) and just above the shoulder (butt). It is a well-marbled, fatty cut that is naturally flavorful and versatile. Pork collar is also known as pork neck fillet, neck end, “secreto” in Spain, and “coppa” in Italy.
On the other hand, pork neck is a section of meat that sits above the shoulder and can be divided into the spare rib and blade. It is slightly fatty and most often used cured for bacon or inexpensive diced or minced pork.
While both cuts come from the neck area of the pig, pork collar is more tender and flavorful than pork neck. Pork collar has more marbling and fat content, which makes it ideal for slow cooking, roasting, braising, BBQ, grilling in slices (low heat), kebabs, pork steaks, and shredding for pulled pork sandwiches and casseroles.
Pork neck, on the other hand, is best used for bacon or inexpensive diced or minced pork. It can also be slow-cooked as a spare rib roast.
What Is Pork Collar?
Pork collar, also known as “center cut boneless pork butt,” is a cut of meat that comes from the shoulder portion of the pig. It runs from the neck to the tip of the loin and is smaller than traditional pork butts, with an average weight of four pounds. Pork collar is well-marbled and full of rich flavor, making it perfect for slow cooking, roasting, braising, BBQ, grilling in slices (low heat), kebabs, pork steaks, and shredding for pulled pork sandwiches and casseroles.
The collar is a triangular muscle that starts at the jowl and ends close to the loin. It includes part of the “money muscle” used by competitive barbecue teams. This versatile and succulent cut can be cooked whole roast, roasted or grilled in slices (with or without the bone), or shredded in casseroles and woks. Pork collar is also used to make Italian cured meat capocollo.
Pork collar is one of those butcher’s secrets that offers a delicious piece of meat generally saved for personal use. It is economical at well under $3 per pound and has been called “the new pork belly.” Despite its name, pork collar is not the same as pork neck. While both cuts come from the neck area of the pig, pork collar is more tender and flavorful than pork neck due to its higher marbling and fat content.
What Is Pork Neck?
Pork neck is a section of meat that sits above the shoulder and can be divided into the spare rib and blade. It is slightly fatty and most often used cured for bacon or inexpensive diced or minced pork. Pork neck is not as tender or flavorful as pork collar, but it can still be used in various dishes. It is commonly used in soul food recipes like collards and gumbos, and it can also be simmered for a few hours to add rich flavor to broths and sauces. Pork neck bones, which have a small amount of meat on them, are often used in spaghetti sauce for added flavor. While pork neck may not be as popular as pork collar, it is still a useful cut of meat that can be utilized in various ways.
Similarities Between Pork Collar And Pork Neck
Despite their differences, pork collar and pork neck share some similarities. Firstly, they are both cuts of meat that come from the neck area of the pig. Secondly, they are both relatively inexpensive cuts of meat that can be used in a variety of dishes. Lastly, they both benefit from slow cooking methods to bring out their unique flavors and tenderness.
However, it is important to note that pork collar and pork neck have different textures and fat content. Pork collar is more marbled and fatty, which makes it more tender and flavorful than pork neck. Pork neck, on the other hand, is less fatty and has a leaner texture, which makes it ideal for curing into bacon or using as diced or minced pork in recipes.
Differences Between Pork Collar And Pork Neck
While both pork collar and pork neck come from the neck area of the pig, they have some notable differences. Pork collar is a triangular muscle that is well-marbled and fatty, making it naturally flavorful and versatile. Pork neck, on the other hand, is slightly fatty and often used for bacon or inexpensive diced or minced pork.
In terms of cooking methods, pork collar is more tender than pork neck and can be slow-cooked, roasted, braised, barbecued, grilled in slices on low heat, used for kebabs or pork steaks, and shredded for pulled pork sandwiches and casseroles. Pork neck is best slow-cooked as a spare rib roast or used for bacon or inexpensive diced or minced pork.
Pork collar is also known by different names in different countries. It is called pork neck fillet or neck end in some places, while in Spain it is called “secreto” and in Italy it is known as “coppa” (or “capocollo” in southern Italy).
Best Cooking Methods For Pork Collar And Pork Neck
When it comes to cooking pork collar and pork neck, there are some key differences in the best methods to use.
For pork collar, slow cooking, roasting, braising, BBQ, grilling in slices (low heat), kebabs, pork steaks, and shredding for pulled pork sandwiches and casseroles are all great options. This is because pork collar is a well-marbled, fatty cut that will not dry out when cooked for a long time. Slow cooking and braising in particular will allow the fat to render down and create a deliciously rich sauce.
Pork neck, on the other hand, is best used for bacon or inexpensive diced or minced pork. It can also be slow-cooked as a spare rib roast.
No matter which cut you choose, it’s important to cook it properly to ensure it’s safe to eat. Use a meat thermometer to check that the internal temperature has reached at least 145°F (63°C) for pork collar and 145°F (63°C) for pork neck. Let the meat rest for a few minutes before slicing and serving.
Which Cut Should You Choose?
If you are looking for a tender and flavorful cut of pork, pork collar is the way to go. It is a versatile cut that can be cooked in many ways, including slow cooking, roasting, braising, BBQ, grilling in slices (low heat), kebabs, pork steaks, and shredding for pulled pork sandwiches and casseroles. Pork collar is also more affordable than other cuts of pork and will not dry out when cooked for a long time.
However, if you are on a budget and looking for an inexpensive cut of pork to use for bacon or diced or minced pork, then pork neck may be a better option. It is slightly fatty and can be slow-cooked as a spare rib roast.
When choosing between these two cuts of meat, it ultimately comes down to what you are planning to cook and your budget. If you want a tender and flavorful cut of meat that can be cooked in many ways, then pork collar is the better choice. But if you are looking for an inexpensive cut to use for bacon or diced or minced pork, then pork neck may be the way to go. Regardless of which cut you choose, make sure to talk to your butcher about the options available and how to cook it perfectly.
