What is Pork neck called in the United States?

In the United States, Pork neck is known as Pork collar.

What is Pork neck called in Spain?

In Spain, Pork neck is known as Cabeza de lomo.

What is Pork neck called in Mexico?

In Mexico, Pork neck is known as Aguja de cerdo.

What is Pork neck called in Argentina?

In Argentina, Pork neck is known as Pescuezo de cerdo.

What is Pork neck called in France?

In France, Pork neck is known as Échine de porc.

What is Pork neck called in Portugal?

In Portugal, Pork neck is known as Cachaço.

What is Pork neck called in Brazil?

In Brazil, Pork neck is known as Pescoço suíno.

What is Pork neck called in Italy?

In Italy, Pork neck is known as Coppa di maiale.

What is Pork neck called in Germany?

In Germany, Pork neck is known as Schweinenacken.

What part of the pork does Pork neck come from?

Pork neck comes from the Shoulder section of the pork.

Pork neck

Pork · Shoulder

GrillRoastCure

Also called

🇺🇸Pork collar🇲🇽Aguja de cerdo🇦🇷Pescuezo de cerdo🇫🇷Échine de porc🇪🇸Cabeza de lomo🇵🇹Cachaço🇧🇷Pescoço suíno🇮🇹Coppa di maiale🇩🇪Schweinenacken

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Sebastian Wallroth, Public domain, via Wikimedia Commons — Schweinenacken_cut.jpg

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

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Similar cuts

Bondiolaapproximate

Adjacent and partially overlapping anatomy — bondiola sits between the upper shoulder and the neck/collar. Pork neck (échine / coppa di maiale) is the more strictly neck-and-collar cut; bondiola extends slightly further down into the shoulder.

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Boston buttapproximate

Both are well-marbled shoulder-area cuts suited to slow cooking, but pork neck is even more marbled and more forgiving when grilled as steaks than the Boston butt.

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