Spanish Iberico Pork Collar in Hong Kong

Spanish Iberico Pork Collar (250g - 2kg+)

Product Code: PSIPC001

Brand: The Meat Guy Hong Kong

Weight: 250.0g

Product Condition: New

Spanish Iberico Pork Collar from The Meat Guy Hong Kong
- Can be cut to size (250g-2kg+). (Final weight may vary slightly)
- Price: $23.00/100g
- Each piece comes individually vacuum packed and can be delivered chilled or frozen
- Our pork is flown in regularly so you can be sure it is fresh
- Contains no hormones or antibiotics

About Iberico Pork Collar

Iberico pork collar, known as "presa" in Spanish, is a prized cut from the Iberico pig, a breed native to the Iberian Peninsula, particularly Spain and Portugal. These pigs are renowned for their unique genetics, which allow them to develop a rich marbling of fat that enhances flavor and tenderness. The collar cut, located between the shoulder and the neck, is particularly sought after for its balance of meat and fat,

Taste

The flavor of Iberico pork collar is nothing short of extraordinary. Its marbled fat melts during cooking, infusing the meat with a buttery richness that is both savory and slightly sweet. The depth of flavor is further enhanced by the pig's diet, which often includes acorns, grasses, and herbs, contributing to a nutty, earthy undertone. When cooked properly, the collar boasts a juicy, tender texture that practically melts in your mouth, making each bite an indulgent experience.

Cooking

Cooking Iberico pork collar is an art that can yield spectacular results. Here are a few popular methods:

Grilling: The high fat content makes the collar ideal for grilling. Simply season with salt and pepper, and grill over medium-high heat until it reaches a perfect medium-rare. The char from the grill enhances the natural flavors.
Roasting: For a more hands-off approach, roasting the collar in the oven allows the fat to render beautifully. Rub with herbs and spices, place in a preheated oven, and roast until the internal temperature reaches 145°F (63°C).
Sous Vide: For precision cooking, sous vide is an excellent choice. Vacuum-seal the collar with your favorite herbs and seasonings, cook in a water bath at a controlled temperature, and finish with a quick sear on a hot skillet for a perfect crust.
Stir-Frying: Thinly sliced Iberico pork collar can be quickly stir-fried with vegetables and sauces, making for a delicious and quick meal that showcases the meat’s rich flavor