Pork Collar (2.2Kg*). Perfect For Barbecued Pulled Pork & Steaks
£16.95
Out of stock
Sherwood Pork Collars are the best part of a Boston Butt without bones & great intramuscular fat.
The Boneless Pork Collars weigh approx 2.2kg*, they are a natural cut where weights vary, offering excellent value for money. The Collars are excellent for Low & Slow cooking on the BBQ to create delicious Pulled Pork or for slicing into Collar Steaks that can be cooked in the oven with glaze on top for amazing tender Steaks. Each piece is individually Vacuum Sealed for ease of storage.
See below for recipes suggestions & information on Sherwood Pork Collars.
| Weight | 4000 g |
|---|---|
| Pack Size |
1 Piece per packet |
| Pack Weight |
2.2 kg – Approx |
| Cooking Suggestions |
Cut for Steaks / Pulled Pork / Low & SLow |
| Del or Collection |
Home Delivery or Collection. |
| Shipped Frozen |
This product is shipped frozen, arriving much colder in our insulated boxes. |
| Also Available For Wholesale Ordering |
Buy these per kilo, by the box for Local delivery / collection. National sales min box order. Enquiries +44(0)7821 120 186 |
Information about Pork Collars.
The Pork Collar is a great cut for creating Pulled Pork or for cutting into steaks, with a coarse texture it is best cooked Low & Slow. These are good value f0r money & easy to cook at home, making them ideal for batch cooking. They are approx 2.2kg will feed 8-10 people with good-sized portions of tender meat. The Collar is part of the Boston Butt & favoured amongst the Competition Barbecue fraternity because it has the the money muscle that is served as a dish in competition.
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 meat is that soft you can literally squish it between your fingers or cut it with a spoon.
What are Pork Collars?
The Collar is the underside group of muscles from the Boston Butt.
The Collar makes up a large portion of the Pork Shoulder (this would be the Chuck Steak if Beef) that has plenty of intramuscular fat content with a coarse texture in the muscles. The Collars are approximately 15 cm wide, 25 cm long & 6 cm thick, similar size to a shoebox. The Pork Collar is mainly bought by Barbecue Pit Masters to create Pulled Pork for those that don’t want to do the full cook of a Boston Butt.
How do we cut Pork Collars?
The Collars are removed from the Shoulder as a single piece underneath the Blade Bone.
To make a Pork Collar expert butchers start with a complete Forequarter on the bone. The butchers cut the Hand of Pork through the Shoulder socket, then cut through the ribs to make the 500g Shoulder Riblets & remove them. The back bones are remove as a whole piece & the rind is removed, this is now a whole Boston Butt. The butchers cut down the seam that separates the Blade Bone & the Collar to leave a Boneless Pork Collar.
All our cutting facilities are under strict controls of the Health Vetenarians & BRCGS Approved to make our products the safest way possible. The temperature controlled environment keeps the Pork moist ensuring fresh tasting, perfect Pork every time.
How do we pack Pork Collars?
We pack our Collars in Recyclable Clear Pouches.
The cutting & packing process for our Pork is done very quickly to keep the Pork Collars as fresh as possible for our customers. Once cut the Collars are placed into a Recyclable Clear Pouch they are Vacuum Sealed, this sucks all the natural moisture back into the meat & holds the shape. The Collars are then labelled with full Farm to Fork Traceability & boxed in Recyclable Carboard Boxes & Blast Frozen to -25°c, this gives the Pork Collars a 24 month shelf life preserving them just like they’ve been cut fresh.
The Food Safe Pouches keep your meat safe when stored in your freezer or fridge at home, it protects against any external contamination or tainting by other food stuffs.
These easy store handy packs are recyclable & to reduce the amount of plastic we use in production, we are now using thinner, stronger pouches. We are always trying to reduce our Carbon Footprint through less packaging, but we also are using less energy to produce our meat cuts. Through efficiency & higher throughput, we are able to make cost savings, producing a Greener product.
It is important that our customers at home or restaurants are recycling all packaging responsibly as this is an important link in the “Recycle Chain”. We actively encourage all our customers to recycle.
All our production facilities are BRCGS Approved making our products the safest way possible. The strict controls in production & packing rooms ensures that the meats are kept on clean surfaces, with all butchers & production staff wearing fully protective clothing. The measures put in place makes sure the meat keeps its natural taste, giving a very long shelf life when kept frozen at -18°c.
To reduce our plastic usage we are using thinner stronger pouches for our Vacuum Sealed meats. We are putting more portions or larger pieces per pack to reduce this further, this lowers our Carbon Footprint. Through energy efficiency & higher throughput, we are able to make cost savings, producing a Greener product.
Are Pork Collars good value for money?
Pork is not an expensive meat & the Collar gives you plenty of meat for the money.
The Collars are boneless & only have the intramuscular fat, this gives a piece that has little waste for better yields when cooking. The weight you buy is the weight you cook. The Pork Collars are created as a wholesale meat cut in large volumes, this reduces the cost per kilo. We save money on labour, energy, packaging & raw meat cost, the savings we make are passed directly onto our wholesale & online customers for better value.
The whole process from farm to fork is designed to be as efficient as possible, from the shorter distances between the farm to the slaughterhouse saving money on fuel & is less stressful for the animals, to the production process.
The production has highly trained butchers to cut more pieces per hour with better accuracy, the packing staff are able to process higher volumes, both using more energy efficient equipment. See the link here that will explain in greater detail why you get better value with Sherwood Foods #moremeatfym
Provenance of our Pork:
We source locally to our production facilities to reduce our “Carbon Footprint” with lower vehicle emissions & less journey times, reducing stress levels for the pigs. Sourcing our Pork locally from Northern France, Belgium & Spain for Iberico cuts, ensures we have a sustainable supply of high quality Pork from good welfare farms.
Having A grade Pork allows us to make “Restaurant Quality” Pork cuts in larger volumes to supply homes & restaurants across the UK & Europe. Our choice of preferred Pig breed is “Pietrain Pig”, this is found mainly in the Wallonia region of Western Belgium.
These are a Pig with a good meat yield, low in cholesterol, good muscle structure & a mild temperament. The Pork has a great flavour & texture, combined with modern day slaughtering techniques are designed to be as humane as possible, ensuring light coloured, soft meat.
The colour of our Pork is a light pink & has no discolouring from bruising or a high PH level as the pigs have been looked after from farm all the way through to processing in the best humane way as possible. This makes sure that you get a tastier more tender piece of Pork that guarantees great flavour.
What is Ultimate PH and how does it influence Meat Quality?
How do you cook Pork Collars?
Pork Collars are mainly cooked Low & Slow whole or as Steaks.
As the Collars are fibrous in nature with a coarser texture, they give amazing results when Smoked Low & Slow. These are mainly used to make Pulled Pork by the restaurants, they are Smoked & then cooked indirectly for hours at a low temperature. Once up to an internal temperature of 75°c they are left wrapped for an hour before shredding & mixing with a BBQ Glaze.
Other ways to use Pork Collars is as Steaks for the grill or braised in the oven on a low temperature. The intramuscular fat keeps the meat nice n’ moist during the cook, & reabsorbed when resting before serving.
How to prepare Pork Collars:
- Place the pack into the fridge to thaw slowly overnight (in a bowl to catch any drips).
- Remove the pack from the fridge & place on a wooden board for 30 minutes to increase the internal temperature.
- Take the meat out of the pack 15mins before cooking, trim & rinse under cold water then pat dry with paper towel.
- Apply your preferred seasonings & let them infuse with the meat.
- How to Rub your Pork Collar
How to cook Pork Collars easy to follow videos:
- How to Smoke a Pork Collar for thick slices
- It’s all about the Money Muscle in the Collar
- Expert cooked Pork Butt on the Smoker
- How to cook Pork Collar Steaks recipe
Are Pork Collars nutritious?
Collars are nutritious but, have plenty of internal fat.
Pork is a Red meat & an excellent source of essential vitamins, minerals & protein containing nutrients needed in a good diet for energy & well being. The Collars have a high fat content (which gives it the flavour) that is okay if eaten as smaller portions. This meat cut is all about the experience & not recommended for regular consumption… think of this as a treat for special occasions.
Sharing your Pork Collars ideas & recipes on Social Media.
Making new recipes or using new cuts of meat at home is a great way to make the home cooking more interesting & it is a good way of feeding the family delicious nutritious food. However you choose to cook & serve your Pork Collar recipes, remember to always share delicious food.
At Sherwood we are very social & love to share cooks & recipes from our online customers because it helps others enjoy making new recipes with different cuts of meat like the Boneless Collars. We are on the 3 main platforms of Social Media, we have our Facebook, Instagram Twitter we love to see & share your videos, reels, stories, tips, tricks, recipes, pictures & ideas with our followers.
Tagging us in your Social Media Posts makes it easier to see your results with the Collars, & using our Hashtags makes it easier for our followers. We look forward to seeing your pictures & videos, enjoy cooking with your delicious Pietrain Pork at home.
People would love to know how to cook the Collars at home, your posts on Social Media they are able to learn different ways to cook their Pork Collars. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
Sherwood Foods Hashtags:
#porkcollar #porkcollarboneless #ourbrandisapromise #moremeatfym
ny, & we love to see what you make with our meat, so tag us on social media. #ourbrandisapromise #abrandisapromise
- INFORMATION ABOUT PORK COLLAR
-
Information about Pork Collars.
The Pork Collar is a great cut for creating Pulled Pork or for cutting into steaks, with a coarse texture it is best cooked Low & Slow. These are good value f0r money & easy to cook at home, making them ideal for batch cooking. They are approx 2.2kg will feed 8-10 people with good-sized portions of tender meat. The Collar is part of the Boston Butt & favoured amongst the Competition Barbecue fraternity because it has the the money muscle that is served as a dish in competition.
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 meat is that soft you can literally squish it between your fingers or cut it with a spoon.
What are Pork Collars?
The Collar is the underside group of muscles from the Boston Butt.
The Collar makes up a large portion of the Pork Shoulder (this would be the Chuck Steak if Beef) that has plenty of intramuscular fat content with a coarse texture in the muscles. The Collars are approximately 15 cm wide, 25 cm long & 6 cm thick, similar size to a shoebox. The Pork Collar is mainly bought by Barbecue Pit Masters to create Pulled Pork for those that don’t want to do the full cook of a Boston Butt.
How do we cut Pork Collars?
The Collars are removed from the Shoulder as a single piece underneath the Blade Bone.
To make a Pork Collar expert butchers start with a complete Forequarter on the bone. The butchers cut the Hand of Pork through the Shoulder socket, then cut through the ribs to make the 500g Shoulder Riblets & remove them. The back bones are remove as a whole piece & the rind is removed, this is now a whole Boston Butt. The butchers cut down the seam that separates the Blade Bone & the Collar to leave a Boneless Pork Collar.
All our cutting facilities are under strict controls of the Health Vetenarians & BRCGS Approved to make our products the safest way possible. The temperature controlled environment keeps the Pork moist ensuring fresh tasting, perfect Pork every time.
How do we pack Pork Collars?
We pack our Collars in Recyclable Clear Pouches.
The cutting & packing process for our Pork is done very quickly to keep the Pork Collars as fresh as possible for our customers. Once cut the Collars are placed into a Recyclable Clear Pouch they are Vacuum Sealed, this sucks all the natural moisture back into the meat & holds the shape. The Collars are then labelled with full Farm to Fork Traceability & boxed in Recyclable Carboard Boxes & Blast Frozen to -25°c, this gives the Pork Collars a 24 month shelf life preserving them just like they’ve been cut fresh.
The Food Safe Pouches keep your meat safe when stored in your freezer or fridge at home, it protects against any external contamination or tainting by other food stuffs.
These easy store handy packs are recyclable & to reduce the amount of plastic we use in production, we are now using thinner, stronger pouches. We are always trying to reduce our Carbon Footprint through less packaging, but we also are using less energy to produce our meat cuts. Through efficiency & higher throughput, we are able to make cost savings, producing a Greener product.
It is important that our customers at home or restaurants are recycling all packaging responsibly as this is an important link in the “Recycle Chain”. We actively encourage all our customers to recycle.
All our production facilities are BRCGS Approved making our products the safest way possible. The strict controls in production & packing rooms ensures that the meats are kept on clean surfaces, with all butchers & production staff wearing fully protective clothing. The measures put in place makes sure the meat keeps its natural taste, giving a very long shelf life when kept frozen at -18°c.
To reduce our plastic usage we are using thinner stronger pouches for our Vacuum Sealed meats. We are putting more portions or larger pieces per pack to reduce this further, this lowers our Carbon Footprint. Through energy efficiency & higher throughput, we are able to make cost savings, producing a Greener product.
Are Pork Collars good value for money?
Pork is not an expensive meat & the Collar gives you plenty of meat for the money.
The Collars are boneless & only have the intramuscular fat, this gives a piece that has little waste for better yields when cooking. The weight you buy is the weight you cook. The Pork Collars are created as a wholesale meat cut in large volumes, this reduces the cost per kilo. We save money on labour, energy, packaging & raw meat cost, the savings we make are passed directly onto our wholesale & online customers for better value.
The whole process from farm to fork is designed to be as efficient as possible, from the shorter distances between the farm to the slaughterhouse saving money on fuel & is less stressful for the animals, to the production process.
The production has highly trained butchers to cut more pieces per hour with better accuracy, the packing staff are able to process higher volumes, both using more energy efficient equipment. See the link here that will explain in greater detail why you get better value with Sherwood Foods #moremeatfym
Provenance of our Pork:
We source locally to our production facilities to reduce our “Carbon Footprint” with lower vehicle emissions & less journey times, reducing stress levels for the pigs. Sourcing our Pork locally from Northern France, Belgium & Spain for Iberico cuts, ensures we have a sustainable supply of high quality Pork from good welfare farms.
Having A grade Pork allows us to make “Restaurant Quality” Pork cuts in larger volumes to supply homes & restaurants across the UK & Europe. Our choice of preferred Pig breed is “Pietrain Pig”, this is found mainly in the Wallonia region of Western Belgium.
These are a Pig with a good meat yield, low in cholesterol, good muscle structure & a mild temperament. The Pork has a great flavour & texture, combined with modern day slaughtering techniques are designed to be as humane as possible, ensuring light coloured, soft meat.
The colour of our Pork is a light pink & has no discolouring from bruising or a high PH level as the pigs have been looked after from farm all the way through to processing in the best humane way as possible. This makes sure that you get a tastier more tender piece of Pork that guarantees great flavour.
What is Ultimate PH and how does it influence Meat Quality?
How do you cook Pork Collars?
Pork Collars are mainly cooked Low & Slow whole or as Steaks.
As the Collars are fibrous in nature with a coarser texture, they give amazing results when Smoked Low & Slow. These are mainly used to make Pulled Pork by the restaurants, they are Smoked & then cooked indirectly for hours at a low temperature. Once up to an internal temperature of 75°c they are left wrapped for an hour before shredding & mixing with a BBQ Glaze.
Other ways to use Pork Collars is as Steaks for the grill or braised in the oven on a low temperature. The intramuscular fat keeps the meat nice n’ moist during the cook, & reabsorbed when resting before serving.
How to prepare Pork Collars:
- Place the pack into the fridge to thaw slowly overnight (in a bowl to catch any drips).
- Remove the pack from the fridge & place on a wooden board for 30 minutes to increase the internal temperature.
- Take the meat out of the pack 15mins before cooking, trim & rinse under cold water then pat dry with paper towel.
- Apply your preferred seasonings & let them infuse with the meat.
- How to Rub your Pork Collar
How to cook Pork Collars easy to follow videos:
- How to Smoke a Pork Collar for thick slices
- It’s all about the Money Muscle in the Collar
- Expert cooked Pork Butt on the Smoker
- How to cook Pork Collar Steaks recipe
Are Pork Collars nutritious?
Collars are nutritious but, have plenty of internal fat.
Pork is a Red meat & an excellent source of essential vitamins, minerals & protein containing nutrients needed in a good diet for energy & well being. The Collars have a high fat content (which gives it the flavour) that is okay if eaten as smaller portions. This meat cut is all about the experience & not recommended for regular consumption… think of this as a treat for special occasions.
Sharing your Pork Collars ideas & recipes on Social Media.
Making new recipes or using new cuts of meat at home is a great way to make the home cooking more interesting & it is a good way of feeding the family delicious nutritious food. However you choose to cook & serve your Pork Collar recipes, remember to always share delicious food.
At Sherwood we are very social & love to share cooks & recipes from our online customers because it helps others enjoy making new recipes with different cuts of meat like the Boneless Collars. We are on the 3 main platforms of Social Media, we have our Facebook, Instagram Twitter we love to see & share your videos, reels, stories, tips, tricks, recipes, pictures & ideas with our followers.
Tagging us in your Social Media Posts makes it easier to see your results with the Collars, & using our Hashtags makes it easier for our followers. We look forward to seeing your pictures & videos, enjoy cooking with your delicious Pietrain Pork at home.
People would love to know how to cook the Collars at home, your posts on Social Media they are able to learn different ways to cook their Pork Collars. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
Sherwood Foods Hashtags:
#porkcollar #porkcollarboneless #ourbrandisapromise #moremeatfym
ny, & we love to see what you make with our meat, so tag us on social media. #ourbrandisapromise #abrandisapromise
- RECIPES & HOW TO COOK PORK COLLAR
