Pork collars, because of their intense marbling are used to make traditional sausages. This versatile, boneless item is excellent roasted and braised in stock or cut into chops and grilled.

•  This wonderfully marbled meat can be cooked whole roast, roasted or grilled in slices (with or without the bone), or shredded in casseroles and woks
• Perfect for a marinade and roasted on the grill
• Deep red with no abnormal colouring this pork collar is a tender cut with amazing flavour