Pork Collar Boneless:
Our expert butchers have removed the pork collar from the underside of the Boston Butt & removed all the backbones to leave the best part including the money muscle. The pork collar has a great intramuscular fat content that renders down when cooking to give the meat that extra flavour, whilst keep the meat beautifully moist.
The pork collar is approximately 2.2 kilos & will feed 8-10 people with good-sized portions of tender meat. The pork shoulder area has coarse meat that gives a very defined texture to the product, & it is for this reason that the meat prefers lower slower cooks to help the meat simply fall apart when cooked & rested.
The meat is that soft you can literally squish it between your fingers or cut it with a spoon.
The pork collar is pretty versatile & one of the best ways of using these is to cut it into boneless pork shoulder steaks. Cutting these to your preferred thickness for a quick sear to seal the flavour in, before transferring into a dish to simmer on a low heat until melt in your mouth tender, Rest your steaks for a little while before serving will relax the meat & they will absorb the juice from the added ingredients.
Another way of cooking the boneless pork collar is to slow cook this as a piece. You can do this in a slow cooker with a little added water to help with extra moisture at a low temp around 170°F for around 5 hours. Remove after cooking, wrap in foil on the cutting board & rest for 15 mins before serving, the meat will have absorbed the flavours from your added ingredients, & be very tender.
Cooking the boneless pork collar on the BBQ to create the WoW factor of a smokey flavour, is a big favourite on the BBQ scene. We normally sell these by the case to restaurants, but we have individually vacuum-packed these so you can buy these online for home delivery. The Low n’ slow cooking method suits this cut as the meat is coarse & takes time to reach the fall-apart stage, doing this on your BBQ will make the meat soft with fantastic flavour.
All our products are cut & packed in first-class clean premises that are temperature controlled & are under strict health & hygiene regulations. The low temperatures help to keep bacteria to a lower level, & stop the meat from losing moisture, to ensure better results when cooking. The speed at which our products are cut & packed makes a big difference to shelf-life & moisture.
The less exposure to the air will make for a fresher product, & because there is less moisture loss, the flavour is better; Cut & packed within 7 minutes.
The hygiene standards mean that our products are safer when packed due to less contamination from equipment or staff. All our production facilities are BRC Approved & we are always using local herds to support local farmers.
The boneless pork collar is vacuum-sealed because the packaging holds the shape of the meat & the vacuum process sucks the juices back into the meat. After the meat is packed, it is then frozen very quickly (blast/shock frozen) to -18 °C because it will remain this fresh until thawed before cooking. The flavour is much better when you have all the natural juices in the meat, giving you great results every time.
Our choice of pork is something we have carefully considered, as we find this makes exactly what our customers need for specification, flavour & taste.
There are many breeds of pigs in the world, each with different characteristics, some large fatty ones, to small very lean types. Our choice of pig is the Pietrain Pig because it is a low cholesterol breed that has fantastic meat to fat ratio that has excellent flavour with guaranteed results in the kitchen.
Having access to a large volume of a good grade, perfect sized pork sides to choose from on a daily basis enables us to create the consistent “Restaurant Quality” pork cuts that people have come to expect from the Sherwood brand. We have a daily delivery of pigs to the production facilities from long-standing local countryside farms in Belgium & Northern France.
Our select breed of pigs gets the name Pietrain from the small village of “Pietrain” in the Wallonia region of Belgium where they mainly originated from.
Our boneless pork collar is big enough to feed 8-10 people, which will cover most social gatherings, but is also great for making up meals that can be frozen & used for a quick & easy midweek meal to put in the oven to be reheated for your convenience.
The boneless pork collar is the same as a beef chuck steak & has the same intramuscular fat that will render during the cook & deliver soft tasty meat in all your meals. Whether it is steaks or slow roasts, or cutting into cubes for pork candy, you will love this piece of pork.
Remember to share great food with good company, & we love to see what you make with our meat, so tag us on social media. #abrandisapromise