Pork Collar

The upper neck muscle of the pig is the very definition of marbling (intramuscular fat). Unlike the dry and fragile tenderloin, the collar is exceptionally tolerant to thermal shocks. Its striations of fat melt during cooking, basting the muscle fiber from the inside. It lends itself just as well to long cooks (the famous Pulled Pork candied for 15 hours) as to violent searing on a grill or plancha, always offering a tender chew and formidable caramelized juices.