Pork collar
Échine de porc
| Latin name | Porc — échine |
|---|---|
| Family | Cuts of meat |
| Origin | France |
| Season (France) | All year |
| Flavour | Rich · Meaty · Sweet · Umami |
| Typical price (France) | 8–13 €/kg |
What it is
The neck end of the loin, and the most marbled part of a pig — which is why it is the only pork cut that survives a barbecue without drying. Italy cures the same muscle into coppa and charges ten times as much.
In the kitchen
It is the cheapest good cut in the shop. Roast it whole and slowly; it is far more forgiving than the loin.
Goes with
Mustard Sage Apple Garlic Thyme Cider vinegar Fennel seed Onion
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