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Prime Collar

Prime Collar is the neck/shoulder area of a pig behind its head, technically up to the third vertebra in its backbone.

The cut is usually boned, rolled and cut into two joints, or minced, or sold as chops.

But, it can also be sold as a whole, and with bone-in. It may or may not be sold rindless.

A whole one will weigh about 6 pounds (2.75 kg), and is good for braising or simmering.

The lower end of the collar area is called "end of collar." It will weigh about 2 1/4 pounds (1 kg.) It is cheaper.

Cooking Tips

Some recommend soaking any part of the collar in water first overnight or for several hours first. Then, you drain it, discard the water, and braise in fresh water, or use in casseroles or stews.

Language Notes

Sometimes called "prime collar bacon."


Bacon; Barrow Hog; Berkshire Pigs; Butcher Hog; Casertano Pigs; Chitterlings; Crown Roast of Pork Day; Crown Roast of Pork; Fore Hock; Gilt Hog; Ground Pork; Ham; Hog Jowl; Iberian Pigs; Institutional Meat Purchase Specifications; Kurobuta Pork; Lard; Mett; Oreilles de Crisse; Pickled Pork; Pig's Feet; Pork Brawn; Pork Crackling; Pork Cubes; Pork Cuts Illustrated -- British; Pork Cuts Illustrated -- North American; Pork Heart; Pork Hocks; Pork Kidney; Pork Leg; Pork Liver; Pork Loin Roast; Pork Loin; Pork Maw; Pork Pies; Pork Rib Roast; Pork Ribs; Pork Rinds; Pork Souse; Pork; Prime Collar; Pulled Pork; Salt Meat; Sausages; Sow; Stag Hog; Streak of Lean; Tasso; Ventrèche; Zampino

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Oulton, Randal. "Prime Collar." CooksInfo.com. Published 30 June 2005; revised 27 September 2007. Web. Accessed 06/21/2018. <http://www.cooksinfo.com/prime-collar>.

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