Pork Collar

Full product description

Richly marbled and full of flavour, pork collar (also known as neck fillet/coppa) is a versatile cut that stays juicy however you cook it. Roast the whole piece for blushing slices, cut into steaks for hot-and-fast searing, or cube for BBQ kebabs and sticky char siu. The natural marbling self-bastes, giving you a deep, porky sweetness and a tender bite. Simple seasoning works, but it also loves bold rubs and marinades.

Why you’ll love it

• Well-marbled so it stays succulent

• Cook it whole, as steaks, or cubes for skewers

• Pan, oven, BBQ or smoker friendly

• Takes on garlic, herb, paprika or Asian-style marinades beautifully

Cut details

• From the upper shoulder/neck (collar), boneless

• Sometimes tied/rolled for even roasting (varies by batch)

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

Steak-style (sliced):

1. Slice 2–3 cm thick, season well.

2. Pan/Grill/BBQ: High heat 2–3 mins per side, then lower heat 2–4 mins to finish.

3. Centre temp: Juicy at 63–65°C; rest 5–8 mins.

Roast whole (blushing centre):

1. Season or rub; optionally sear all sides.

2. Roast 180°C (fan 160°C) 25–35 mins per 500g to 63–65°C internal; rest 15 mins before slicing.

Low & slow (pullable):

1. Rub well; roast/smoke 120–150°C to 90–95°C internal until probe-tender.

2. Rest 30 mins, then slice or shred and toss with juices.

Char siu / sticky glaze:
Marinate overnight; roast 180–200°C 25–40 mins (thickness dependent), basting often until lacquered and piping hot throughout.

Serving ideas

• Char siu with steamed rice and greens

• Herb & garlic roast with roast potatoes and pan juices

• Paprika–lemon rub on the BBQ with aioli and salad

• Skewers with peppers and onions, finished with a honey–mustard glaze

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

Pork collar vs loin—what’s the difference?
Collar is from the neck/shoulder with more marbling—juicier and more forgiving than lean loin.

Should I marinate it?
Optional, but collar loves a marinade or dry brine (salt 30–60 mins ahead) for extra flavour.

Can I slice it into steaks?
Yes—cut 2–3 cm thick for quick, juicy steaks on pan or BBQ.

Best internal temp?
For juicy slices: 63–65°C with a rest. For shreddable: 90–95°C until probe-tender.