Pork Collar Butt - Heritage, Pasture Raised

Heritage Pork Collar Butt

This is pasture-raised heritage pork, from traditional slow-growing breeds prized above almost any other for the quality of their meat. Heritage pigs raised on pasture take their time and marble beautifully, and it shows: the meat is darker, richer and more finely grained than commodity pork, with a fat that carries genuine flavour rather than just moisture. This is pork as it's meant to taste.

The Cut
The collar butt comes from the upper shoulder, running from the back of the head along the top of the spine into the loin. It's one of the most heavily marbled muscles on the pig, laced with intramuscular fat and connective tissue, which makes it remarkably forgiving and full of flavour. Chefs love it for its versatility: keep it whole and it's a superb roast or the best pulled pork you'll make, slice it into steaks and it grills like a dream. On a heritage pig, that marbling is even more pronounced, giving you a cut that stays juicy almost no matter how you treat it.

How to Cook It
For a sliceable roast, bring the collar to room temperature, pat dry and season generously. Sear all over in a hot pan, then roast at 160°C until the centre reaches around 65°C, roughly 1½ to 2 hours depending on size. Rest for 15 minutes before slicing thickly against the grain.

For pulled pork, go low and slow: rub with salt, sugar and spices, then cook covered at 140°C for 5 to 6 hours, or in a smoker, until the meat reaches around 93°C internal and falls apart at the touch of a fork.

For steaks, cut into 2 to 3cm slices, season well and cook over high heat for 3 to 4 minutes per side until caramelised outside and just blushing within. Collar is also the classic cut for char siu, Korean BBQ and Vietnamese grilled pork, as it takes a marinade beautifully and chars without drying out.

Tips

• Don't trim the marbling. That fat is what makes collar so juicy and flavourful.
• For roasts, a simple brine or overnight dry salt makes the meat even more succulent.
• Slice thinly against the grain for stir fries, hotpots or Korean BBQ.
• Leftover pulled collar freezes well and makes excellent tacos, rolls and fried rice.

A Little History
The collar has been treasured by cooks for centuries. In Italy it's cured to make coppa or capocollo, one of the great salumi. In America the wider shoulder became known as the "Boston butt," named after the barrels, called butts, in which pork shoulders were packed and shipped from colonial New England. Across Asia, from Cantonese char siu to Korean moksal, it's the go-to cut for grilling and roasting. Wherever it's cooked, the reason is the same: few cuts deliver this much flavour, and from a slow-grown heritage pig, it's at its very best.