Collar - Rôti d'échine de Porcelet

The collar cut is quite versatile and the most tender part of the shoulder. You can roast it whole or cut into steaks to grill or pan-sear.

This collar cut comes from “porcelet” piglet which is milk-fed pork sourced from a family farm in Québec, Canada. 

No added antibiotics, hormones, or growth stimulants.

1 Piece - 2.5 to 3lb avg.  Ship Frozen, use within 2-3 days after receiving

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Cooking Suggestions:

• Preheat the oven to 165°C (325°F).
• In an ovenproof saucepan, over medium-high heat, heat a little oil and sear all sides of the collar.
• Place in the oven until it reaches 62°C.
• Same step by step if you use a smoker or barbecue.
• The slower the cooking process is, the more tender it will be, so you can lower the oven and extend the cooking time if you would like.

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The collar cut is quite versatile and the most tender part of the shoulder. You can roast it whole or cut into steaks to grill or pan-sear.

This collar cut comes from “porcelet” piglet which is milk-fed pork sourced from a family farm in Québec, Canada. 

No added antibiotics, hormones, or growth stimulants.

1 Piece - 2.5 to 3lb avg.  Ship Frozen, use within 2-3 days after receiving

[desc]

Cooking Suggestions:

• Preheat the oven to 165°C (325°F).
• In an ovenproof saucepan, over medium-high heat, heat a little oil and sear all sides of the collar.
• Place in the oven until it reaches 62°C.
• Same step by step if you use a smoker or barbecue.
• The slower the cooking process is, the more tender it will be, so you can lower the oven and extend the cooking time if you would like.

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