Description

Cut using pork sourced from Packington free range, or Blanchard’s Hampshire breed pork

This cut goes by many different names: pork neck, pork rib-eye, collar, neck fillet, but it is cut from the blade side of the pork shoulder, with the rind removed, and all we know is that it tastes incredible!

Very popular amongst the low and slow BBQ community, this cut is ideal for smoking, and at 1.4kg is significantly smaller than a whole Boston Butt.