The bacon collar joint is a cut from the central muscle of the pig's shoulder and is the pork equivalent of beef ribeye. It is Ireland's national dish according to Jamie Oliver, most probably as the main ingredient in the traditional Irish dish of 'Bacon and Cabbage'. Collar has a natural seam of fat running through the joint that adds both flavour and moisture during cooking. The collar joint can be cut into steaks or as here, when boned and rolled, it is an ideal roasting or braising joint.
All our pork is sourced from Cornish farms and is Red Tractor Assured.
Please Note: Our skilled butchery team will endeavour to fulfil your order as close to your chosen weight as possible but you will always receive your selected weight as a minimum.
Cooking / Recipes
For some suggested bacon collar recipe, try:
Delia Smith's 'Roast Collar of Bacon with Blackened Crackling'.
Tom Kerridge's 'Rosemary-stuffed collar of bacon with parsley butter sauce' on the BBC Good Food site.
Jamie Oliver's recipe, simply entitled 'Collar of bacon'.