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
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