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kg pork neck

MeatYear-round. Pork neck is available consistently in most markets as a standard butcher's cut, though availability and quality may vary by region and season depending on local pork supply cycles.

Pork neck is a good source of protein and B vitamins (particularly B12 and niacin) but is relatively high in fat and calories compared to leaner cuts, with fat content varying based on the specific portion and butchering method.

About

Pork neck is a cut of meat derived from the neck region of the pig (Sus scrofa domesticus), located between the head and the shoulder. This is a moderately fatty, well-muscled cut with significant connective tissue and intramuscular fat that becomes gelatinous when braised or slow-cooked. The meat has a rich, porcine flavor and a relatively tough texture in its raw state due to the active musculature of the neck. Pork neck varies in composition depending on butchering practices; some preparations include skin and bone, while others are boneless and skinless.

The cut is known by various regional names, including pork neck fillet (boneless), pork neck with skin, or collar in some markets. It benefits significantly from long, moist cooking methods that break down collagen into gelatin, resulting in succulent, tender meat. The high fat content makes it particularly flavorful when rendered and used in stocks, braises, and stews.

Culinary Uses

Pork neck is widely used in European, Asian, and American cuisines, particularly in dishes requiring extended cooking. It is a staple ingredient in French charcuterie and pâtés, German and Spanish stews, and Asian braised dishes such as Chinese hong shao rou (red-braised pork) and Vietnamese caramelized pork. The cut is excellent for braising, stewing, and slow-roasting whole or in sections. Its gelatin-rich nature makes it ideal for producing flavorful stocks and broths. Ground pork neck is also used in sausage production and forcemeats due to its optimal fat-to-meat ratio. It pairs well with aromatic vegetables, wine, soy sauce, and warming spices.

Forms & Preparations

Neck fillet (boneless, skinless) — Trimmed muscle meat without bone or skin; used for even cooking and faster preparation in braises, stews, and ground preparations.
Neck with skin and bone — Whole or sectioned neck including bone and skin; preferred for stocks, traditional braises, and dishes where gelatin and collagen are desired for body and mouthfeel.
Ground pork neck — Finely minced meat used in sausages, forcemeats, pâtés, and ground meat dishes where consistent fat distribution is important.
Neck roast — Larger intact section of neck, often tied for roasting; used whole for slow-roasting or divided into steaks for braising.
Neck steaks or escalopes — Sliced crosswise into thick pieces; suitable for braising, pan-searing, or breading and frying.
Neck stock or broth (prepared ingredient) — Slow-simmered neck bones and meat with aromatic vegetables; the resulting gelatin-rich liquid used as a base for soups and sauces.