Smoked pork collar (neck)
A pork neck-and-shoulder cut with fat veins, cured and lightly smoked, for sandwiches and solyanka.
Smoked pork collar (neck) is the pork neck-and-shoulder cut with even fat veins, cured and lightly smoked, juicy, aromatic, with a rich smoky taste. It is thinly sliced for sandwiches and cold cuts, added to solyanka, pea soup, pizza, omelettes, country potatoes, pasta and roasted.
Recipes with this ingredient
Choucroute can be called the older brother of our solyanka. It is believed that the first recipe for stewed cabbage with smoked meats appeared in Alsace many centuries ago. However, there are differences in the two related dishes: if solyanka is prepared from both fresh and sauerkraut, then in Alsace it is fermented without fail and only then subjected to heat treatment. Also, if in the Russian version cabbage is rarely diluted with other vegetables, then potatoes are very often added to choucroute, and different types of meat are also used in recipes, and in some regions, fish.
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