Pork Collar

Pork collar, sometimes called pork neck or coppa, comes from the fatty, well-worked muscles around the pig's neck and shoulder. That fat is exactly what gives it incredible flavor, but it also demands careful cooking. Unlike leaner cuts, pork collar should be cooked to medium, around 145 to 150 degrees Fahrenheit. Under-cooking leaves the fat unrendered and rubbery. Slow roasting, braising, and curing are traditional methods for this cut. It can also be grilled as a steak when sliced thick and marinated first, where the acid in the marinade helps tenderize the meat before it hits the heat. Resting the cooked collar before slicing is essential to retain its juices.