Pork Neck

Pork neck is a juicy, fattier cut of meat from the neck region of the pig. Thanks to its higher proportion of intramuscular fat, it is ideal for slow roasting, braising, or grilling, it remains moist and tender even after prolonged cooking. In Czech and Slovak cuisine it is a favorite for roast pork with cabbage and dumplings, but it also works excellently on the grill, pan-fried in slices, or in goulash and ragouts. It can be marinated with garlic, caraway, paprika, or mustard. It is sold whole, as steaks, or diced. The smoked version is also excellent and works well in soups and cabbage dishes.