Meat
Neck
Pork neck is marbled, flavourful meat from the cervical region—often overlapping with collar marketing. Superb grilled as steaks, slow-roasted, or sliced for Korean and Eastern European preparations. More forgiving than loin. Grill over medium heat so fat renders; roast whole with paprika rubs; braise cubes for stews. The intramuscular fat bastes each slice. Avoid well-done dryness still—use a thermometer on thick pieces. Excellent everyday “best value” roast.
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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 12.1 g
- Saturated Fat 4.73 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.26 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 68.5 mg
- Sodium 56.9 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.2 g
- Water 62.3 g
- Energy 210 kcal
- Water 62.3 g
- Protein 23.2 g
- Fat 12.1 g
- Saturated Fat 4.73 g
- Monounsaturated Fat 5.26 g
- Polyunsaturated Fat 0.97 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 40.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.81 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.24 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 378 mg
- Major Minerals 377 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.81 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.24 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.8 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Neck of Pork: composition reflects this culinary part relative to the whole ingredient.
History
Central European grill culture celebrated pork neck steaks as a beer-garden staple.
Korean barbecue and boiled-pork houses featured neck for its marbling.
Value-focused butchers steered customers to neck when loin prices climbed.