Iberian Pork Collar

The Iberian pork collar is a cut taken from the upper part of the loin, located between the head and the loin (shoulder cut). It combines lean meat with a generous amount of marbled fat, giving it a very juicy texture and an intense, distinctive flavor. It is used both for producing high-quality cured meats, such us cured loin, and for cooking fresh on the grill, in the oven, or on the griddle, where it stands out for its tenderness and aroma.