Pork neck

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.

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.