Pork neck

Description

Pork neck is a piece of meat with a distinct, full flavor profile and good marbling, which gives it juiciness and tenderness after cooking. The meat has a visible red color interspersed with white fat tissue, which melts during roasting or braising, enhancing the dish's aroma. It works great for long, slow cooking, grilling, and smoking, as well as for cutlets and slices for frying or braising. Nutritionally, pork neck provides high-quality protein, B vitamins (especially B1 and B12), iron, and zinc, and it is also a source of energy due to its moderate fat content, making it worth including in a balanced diet, and it can be trimmed of fat before preparation. Store raw pork neck in the refrigerator at a temperature of up to 4°C for a maximum of 1–2 days or freeze it for 4–6 months, preferably vacuum-packed; after cooking, keep cooled dishes for 3–4 days and thaw only in the refrigerator.