Berkshire Pork Collar
The versatile pork collar is cut from the top of the shoulder and offers abundant marbling and flavor. It is known as the “money muscle” on the competitive BBQ circuit because of its tendency to take top prize for pulled pork. Try your hand at making award-worthy fork-tender pork - either smoked or braised - at home. Pork collar is also delicious when roasted with garlic and herbs, and is so tender it can be cut into steaks for the grill, the pan, or sous vide. Known as “coppa” in Italy, this cut is also amenable to charcuterie like capicola. Our Berkshire pork comes from a small-farm cooperative committed to strict standards of animal care. You can taste the difference in every bite of this well-marbled and flavorful pork.
- Versatile – great when braised, smoked, roasted or cut into steaks
- Heritage breed pigs raised on pasture
- No antibiotics or hormones are given from birth
- No animal by-products in grain diet
- Fed a vegetarian diet with no animal by-products
- Ships in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Our mission is to find farmers that share our vision of a more humane and sustainable way of rearing livestock. The cooperative of small family farmers that raises our Berkshire hogs is dedicated to traditional methods, allowing hogs to feed on pasture, with access to water and supplemental grain consisting of corn, soybeans, and rolled oats. No pesticides, animal by-products, or fishmeal are allowed. The majority of the farms are sustainable "circle farms" that raise and grind their own feed for the pigs.
Families of pigs are left together, to forage and frolic outdoors on pasture. The indoor spaces offer at least 15 square feet of space per animal, and sows are never put in gestation crates.
The cooperative is strict about banning the use of antibiotics and hormones on each farm and limiting the number of hogs the farms raise. They seek to add another farmer to the cooperative before they add more pigs to any one farm, making the process more humane for all concerned.