The pork neck is one of the tastiest and juiciest cuts from the Iberian pig, although it often goes unnoticed compared to more well-known cuts like the loin or shoulder. At César Nieto, we know this cut offers a wide range of possibilities in the kitchen, as it stands out for its great flavor and versatility.
That’s why we’re sharing everything you need to know about Iberian pork neck and some delicious recipes to help you enjoy it to the fullest.
What is Iberian Pork Neck?
The pork neck, also known as the head of loin, is the cut taken from the upper part of the pork loin, near the neck. It is a piece that combines muscle with marbled fat, giving it a juicy texture and deep flavor.
In the case of the Iberian pig, the marbling of fat is enhanced by the quality of the meat, which comes from animals raised in freedom and fed on acorns. This gives it characteristics that make it a unique meat:
- Juiciness: The marbling in Iberian pork neck makes it an extremely juicy cut, ideal for roasts or stews.
- Intense flavor: Since it comes from a part rich in fat, pork neck has a deeper and more pronounced flavor than leaner cuts.
- Versatility in the kitchen: This cut can be prepared in many ways, from roasts and stews to grilled or pan-fried recipes.
Recipes to Make with Pork Neck
Iberian pork neck offers many options for the kitchen. Here at César Nieto, we recommend some easy and delicious recipes to get the most out of this product.
Oven-Roasted Pork Neck
Roasted pork neck is one of the most traditional ways to prepare this cut. Slowly roasting it allows the fat to melt and seep into the meat, resulting in a tender, flavorful dish.
You can season it with a mix of garlic, rosemary, paprika, salt, pepper, and a drizzle of olive oil, along with some white wine around the meat. Roast it for about an hour and a half and enjoy its full flavor. This dish pairs perfectly with roasted potatoes or grilled vegetables.
Grilled Pork Neck
If you prefer a quicker and simpler recipe, grilled pork neck is perfect for gatherings and barbecues. Grilling it gives you a crispy, caramelized exterior while keeping the inside juicy.
Iberian Pork Neck Stew
A stewed pork neck is ideal for cold days, as its deep flavor blends perfectly with other stew ingredients. To make it, first brown the pork neck pieces in a pot. Then sauté chopped onions, carrots, and garlic until tender and add grated tomatoes.
Return the pork neck to the pot, pour in red wine, and let it reduce for about 5 minutes. Add meat broth and a bay leaf. Simmer over low heat for 1 hour, or until the meat is tender and falls apart easily. This stew pairs wonderfully with mashed potatoes or white rice.
Why Choose Iberian Pork Neck from César Nieto?
At César Nieto, we specialize in offering the highest quality Iberian pork products. The Iberian pork neck we provide stands out for its flavor, juiciness, and certified origin. Sourced from pigs raised in freedom and naturally fed, we guarantee a premium product that will delight any lover of fine meat.
As part of the Iberian pig, the neck has unique fat marbling, giving it its characteristic juiciness. Additionally, all our products come from pigs raised in the best conditions, ensuring an authentic and traditional flavor.
Ready to try the best pork neck? Discover our selection in César Nieto’s online store and bring the finest from our dehesas to your kitchen.
