Duroc Pork Collar

A richly marbled cut from the upper shoulder, with fine layers of intramuscular fat that make it one of the juiciest parts of the pig. Tender and full of deep pork flavor, Duroc collar can be enjoyed as a thick-cut steak, and is also suitable for slower cooking. Alejandro Miguel is a La Rioja producer with roots dating back to 1944, and its Duroc pork is a well-established specialty in Spain, valued for its balance of lean meat and intramuscular fat.