Also called
🇺🇸Pork collar🇲🇽Aguja de cerdo🇦🇷Pescuezo de cerdo🇫🇷Échine de porc🇪🇸Cabeza de lomo🇵🇹Cachaço🇧🇷Pescoço suíno🇮🇹Coppa di maiale🇩🇪Schweinenacken
Pork neck (collar) is a cut from the neck and upper shoulder of the pig, well-marbled with intramuscular fat that keeps it moist during cooking. It is exceptionally versatile — it can be slow-roasted whole, cut into steaks and grilled, braised, or used for sausage. It is more forgiving than the loin and more tender than the shoulder when grilled.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Pork collar | |
| 🇬🇧United Kingdom | Pork neckprimary | |
| 🇲🇽Mexico | Aguja de cerdo | |
| 🇦🇷Argentina | Pescuezo de cerdo | |
| 🇫🇷France | Échine de porc | |
| 🇪🇸Spain | Cabeza de lomo | Used widely in Spanish sausages and slow roasts |
| 🇵🇹Portugal | Cachaço | Used in traditional Portuguese dishes like carne de porco à alentejana |
| 🇧🇷Brazil | Pescoço suíno | |
| 🇮🇹Italy | Coppa di maiale | Same muscle used to make cured 'coppa' / 'capocollo'. |
| 🇩🇪Germany | Schweinenacken |
Find Pork neck near you
In the US, this cut is usually sold as Pork collar — ask your butcher for that. It's most likely to be stocked by a good local butcher.
Find a good local butcher near youOpens Google Maps at your location. Availability varies by shop — call ahead for specialty cuts.
