What exactly is a pork collar?!
Answers: and is it fattier than other cuts?
It's from the neck of the animal. Cuts from the collar include spare ribs and chops. It's slightly fatty and so doesn't dry out when cooked for a long time. The cost of collar cuts is relatively low compared with other pork cuts and is particularly good for long, slow cooking.
The collar of pork is used for a number of different cuts such as spare ribs, chops, boneless steaks, diced pork and mince. The common feature of all the meat is that it's slightly fatty and therefore doesn't dry out when cooked for a long time. The cost of collar cuts is relatively low compared to other pork cuts.
It's the neck meat of the pig. The Italians make a fabulous rolled meat, like a thick sausage and there is hot Capacolla and sweet Capacolla and makes really good sandwiches and is a great addition to an appetizer platter along with Genoa salami.
A dog collar that wouldn't last for more than a few moments.....
lol