Umay FR

Pork cut: where it is, price, recipes

Pork collar / neck end

The top of the neck, just behind the head, veined with fat: the pork cut that refuses to dry out. Roasted, grilled as chops or braised, it forgives everything. In the US it sits inside the Boston butt; cured, it is coppa, and Korean barbecue grills it as moksal.

  • Roasted
  • Grilled
  • Braised
Gaston in profile, with the Pork collar / neck end outlined$6/ lb
Gaston · Neck end
In French
Échine
US side
Boston butt
Around the world
Pluma (Spain), Presa (Spain), Coppa / capicola (Italy), Cabeza de lomo (Mexico), Moksal (Korea), Mui tau (pork collar) (China)
Where it sits
Neck end. Échine, coppa, the mui tau behind char siu and Korean moksal are one and the same neck muscle.
Tenderness
3/5
Flavor
5/5
Marbling
4/5
Price
$6 / lb ·
Actual size
~35 cm

Recipes that name the Pork collar / neck end

Grilled lemongrass mui tau porkBraised mui tau with soy and star aniseTraditional Moksal JumulleokMoksal gui (Korean grilled pork collar)Traditional cabeza de lomo adobada al hornoCabeza de lomo ibérica a la planchaTraditional tebasaki gyoza (stuffed chicken wings)Carolina pulled pork with smoked Boston buttGascon-Style Stuffed Chicken NecksCrispy Vietnamese rice paper dumplings with pork and scallionsMild curry charred leekFried stuffed olive all'ascolana