Boneless pork neck

A juicy marbled boneless cut from the pork neck with thin veins of fat, tender and aromatic, for kebab, steaks, grilling, roasting and cold roast pork.

Boneless pork neck is a juicy marbled cut from the neck and scruff part of the pig without the bone, with even thin veins of fat in the pink-red meat, tender, aromatic, forgiving of overcooking. It is cut for kebab and steaks, grilled and pan-fried, roasted as a joint, braised, made into cold roast pork, dry-cured into neck delicacy and used in mince for juicy cutlets and sausages.

Recipes with this ingredient

Pork neck baked with onions and spicesCaucasian cuisine | Main courses

A rich dish with an abundance of aromatic and flavor nuances, for which onions, soy sauce, adjika, garlic, mustard and ginger are responsible. The recipe calls for coarse sea salt - if you don't have it, you can safely use regular salt, but in different proportions, based on taste.

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Spicy pork neck baked in a sleeveFrench cuisine | Main courses

Spicy pork neck baked in a sleeve is the embodiment of French gastronomic art, harmoniously blending the aromas of garlic, rosemary, and thyme. The dish's history is rooted in the traditions of provincial French cuisine, where slow roasting allows the meat to reveal its full depth of flavor. Baking in a sleeve preserves the juiciness of the pork while infusing it with a bouquet of spices and delicate notes of Dijon mustard. The juicy texture and spiciness make this dish perfect for festive lunches or cozy family dinners. It is served hot with caramelized vegetables enriched with meat juices. This recipe exemplifies the ideal balance between simplicity in preparation and exquisite taste that will linger in memory and create an atmosphere of true culinary delight.

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Pork stewed in milk with garlic and rosemaryDanish cuisine | Main courses

The recipe is taken from the book by Klaus Meyer "Nordic cuisine. Culinary masterpieces with a northern character.

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