Meat
Collar
Pork collar (coppa/capocollo when cured) is the neck-end of the shoulder—richly marbled, cylindrical muscle ideal for roasting whole or slicing into steaks. It sits between head and loin, with more intramuscular fat than centre loin and more uniformity than picnic shoulder. Fresh collar roasts juicily; dry-cured collar becomes Italian coppa. Roast to a pink finish with crackling if skin-on, or cube for stews and Korean bossam-style boils. For curing, salt and spice carefully and dry in controlled humidity. Grill thick steaks over medium heat so fat renders without charring the exterior. The fat keeps collar forgiving compared with pure loin.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.8 g
- Saturated Fat 5.21 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.11 g
- Polyunsaturated Fat 1.06 g
- Cholesterol 66.4 mg
- Sodium 62.9 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.8 g
- Water 57.5 g
- Energy 211 kcal
- Water 57.5 g
- Protein 22.8 g
- Fat 11.8 g
- Saturated Fat 5.21 g
- Monounsaturated Fat 5.11 g
- Polyunsaturated Fat 1.06 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 38.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.75 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.82 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 432 mg
- Major Minerals 431 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.75 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.82 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.42 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.2 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Collar of Pork: composition reflects this culinary part relative to the whole ingredient.
History
Italian charcutiers mapped the neck collar as coppa, distinct from loin prosciutto and belly pancetta.
Northern European butchers sold fresh collar as an economical roast joint for Sunday tables.
East Asian braises and wraps popularised collar’s marbling for communal boiled-pork platters.