Iberian Pork Collar BBQ Slices 伊比利亚猪颈烧肉片

Pork collar, also known as pork neck or pork shoulder blade, is the muscle group connecting the shoulder and upper back of the pig. This cut is known for its natural balance of lean meat and intermuscular fat, creating beautiful marbling and a juicy, tender bite. When thinly sliced, it cooks quickly and evenly, making it ideal for grilling or pan-searing.

Our pork comes from 100 percent Iberico pigs, a heritage breed native to Spain and widely regarded as one of the world’s finest pork varieties. It is often compared to Wagyu, but in pork form.

Raised traditionally in the Dehesa woodlands of southwestern Spain, Iberico pigs roam freely and feed on a natural diet of acorns and wild herbs. The high oleic acid content in acorns contributes to their rich, nutty fat profile. The dry climate and slow-growth farming practices result in deeply flavourful, well-marbled meat. This diet and lifestyle also make Iberico pork naturally high in unsaturated fats, giving it a cleaner and more aromatic taste.

Recommended for:
Korean BBQ (Samgyeopsal style) with lettuce wrap, gochujang, and garlic
Japanese Yakiniku with citrus soy or tare sauce
Iron griddle cooking, stir-fried noodles, or rice bowls

Cooking Tip: Grill over medium-high heat to allow the fat to render gently. No heavy seasoning needed. Let the natural flavour shine through.